1 cup whole oats 1/2 cup minced onion 1 large shallot if desired, minced 1 1/8 teaspoons ground allspice 1 teaspoon salt 2 tablespoons fresh lemon juice, or to taste 2 tablespoons olive oil (preferably extra-virgin), or to taste 1/2cup finely choppe
5 to 6 assorted small squashes (such as zucchini, yellow summer squashes, or patty pans) 1/2 cup olive oil 1 to 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 yellow onion, diced 2 cloves garlic, peeled and crushed 2 teaspoons ground cu
Kosher salt 1 heaping teaspoon dijon mustard 1/4 cup Sherry wine vinegar 3/4 cup olive oil 1/2 cup each chunked roasted beets, roasted pearl onions, chunked roasted zucchini, cubed roasted eggplant 3 cups mixed greens Make vinaigrette: in a 2 cup me
3 garlic cloves, minced or pureed 2 tablespoons brown sugar 1/4 cup lime juice 3 serrano chiles, stems removed and thinly sliced with seeds 1 teaspoon grated lime zest 1/2 cup slivered blanched almonds or pine nuts, toasted 6 cups assorted melon cub
To poach a whole turkey breast: One 5 1/2 to 6 pound whole turkey breast with skin and bone 1 large onion, chopped 3 carrots, chopped 2 bay leaves 1 teaspoon whole black peppercorns 1/4 cup plus 2 tablespoons distilled white vinegar 6 bacon slices 1
The salty, lemony and spicy flavors make each cauliflower floret pop in your mouth. This chilled salad is a great accompaniment for a sandwich, grilled meats or even pot roast. 1 small clove garlic, minced 2 tablespoons capers 2 tablespoons extra-vi
3 small heads curly endive, preferable frisee 3 large Granny Smith apples 1 1/2 cups heavy cream 3/4 cup red wine vinegar 3 ounces Gorgonzola, crumbled 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Separate endive leaves and wash well in