The richness of the olive oil and the smokey grill flavor make asparagus seem a little decadent for once.
The flavors of this dish open up one at a time. First it’s the creamy Mornay sauce, then it’s the salty pancetta, and finally a kick of red hot pepper at the end.
Technically, there’s no Parmesan here, but mozzarella more than makes up for it!
A creamy, crunchy treat that mellows the strong anise flavor of fennel. Many-a-leery fennel eater has been won over with this dish.
This made the rounds on the Internet because people couldn’t stop raving about it. In fact, I made it as an accompaniment to my Cubano Pork Sandwich and it’s all anyone could talk about. Good way to get kids to eat some vegetables, too.
This may seem like a throwaway recipe, but every person who tries these melt-in-your-mouth leeks wants seconds.
I made these every day (on a massive scale) as a prep cook at a French bistro. I’ll never forget the day I added too much cream and they came out soupy. That was a long day.
I also made these every day at the bistro (apparently I was the “potato girl”). A good recipe when you feel like a cheesy and sinful potato hit!
These crisp yet tender potatoes, seasoned with fresh rosemary and caramelized garlic, never fail to please.