Bobby Flay's Smoked Chicken Pot Pie with Sweet Potato Crust - Suzie The Foodie
I should have returned to the kitchen with an easier choice than an Iron Chef recipe but this chicken pot pie sounded so good, how could I resist? I wanted real food! The recipe comes from Bobby Flay‘s recently published Bar Americain Cookbook published by Random House of Canada. FOODIE WARNING! Should you attempt to make this dish, make […]
Thomas Keller’s Insanely Delicious Quiche Lorraine
Are you hungry now? Baby Lady calls this dish “decadent” but she’s a woman. We all realize, “real men don’t eat quiche,” right? That’s because those “…
German pizza (Flammkuchen)
Tarte Flambee recipe - no wood-fired oven needed! Use your home oven and enjoy the authentic flavors of this Alsatian specialty.
Delicata Squash and Sausage Crostata with Ricotta and Honey Recipe
In their book Wine Food, sommelier Dana Frank and recipe developer Andrea Slonecker pair funky, bright wines with flavorful, vegetable-forward dishes. They compare crostatas and galettes to pizza, making them the perfect weeknight dinner. This version layers fennel-spiced sausage, chile, delicata squash, and honey for a dinner that pairs well with a northern Italian Dolcetto.
Portobello Wellington with pecans and sage - Plant Craft
Savory and elegant, this Portobello Wellington is perfect for the holidays or a fancy dinner! Earthy mushrooms and rich pecans are a perfect combination for a hearty fall dish.
Spicy Tomato Tart Recipe on Food52
Achaar -- or "Indian pickle," as it's sometimes referred to -- is a popular Indian condiment made from local fruits or vegetables, spices, chili and oil. The flavor is spicy, sour, savory and sweet. You can think of it as the Indian equivalent of Sriracha, kimchi, or harissa. I grew up eating it mixed into rice and dal, in plain yogurt, or on sandwiches. It has so much flavor, you just need to add a bit to give your meal a pick-me-up! My favorites that I bring back from India are green…
Caramelized Onion and Butternut Squash Tart Recipe on Food52
This decadent tart is packed with caramelized onions, roasted butternut squash, Gruyère and crème fraîche. It makes an excellent vegetarian main or a rich, savory side.
Country Ham and Red-Eye Gravy Danish
A glorious mash-up of pastry and homey Southern comfort, this savory danish with salty country ham gravy was adapted from a recipe by chef Eli Kulp of High Street on Market in Philadelphia.
Roasted Curry Tomato Pie Recipe
Turmeric gives the rustic crust of this tomato pie a glorious golden glow, but the real star (other than the ripe summer tomatoes) are the sweet and tangy tamarind onions, which complement the spiced, cheesy filling beautifully.
07/2018Main coursesSERVES: 4INGREDIENTS: 1 (9-inch) deep-dish pie crust, homemade or store bought 1 large egg 1 lb. fresh, ripe tomatoes Kosher salt 3/4 cup Duke’s mayonnaise 1/2 cup freshly shredded Parmesan cheese 1/2 cup freshly grated Parmesan cheese 1 clove garlic, minced 1/2 cup chopped Vidalia onion (about 3¼ oz.) 1¼ cups shredded mozzarella cheese Freshly ground black pepper 1 Tbs. finely cut basil leaves DIRECTIONS: Preheat the oven to 375°F. Place the unbaked pie crust i
Anne’s Famous Vidalia Onion Pie
09/2017Main coursesSERVES: 8INGREDIENTS: 1 frozen unbaked 9-inch deep-dish pie shell 4 Tbs. unsalted butter 2 Tbs. olive oil 3 large Vidalia onions (about 1½ lbs.), thinly sliced 4 large eggs, lightly beaten 8 oz. sour cream Dash hot sauce 1 tsp. kosher salt 1/2 tsp. ground white pepper 1 cup plus 1/4 cup grated sharp cheddar cheese (organic sharp cheddar grated by hand preferred), divided 1/4 cup grated Parmesan cheese DIRECTIONS: Preheat the oven to 425°F. Set the frozen pie she
Heirloom Tomato Pie
06/2020Main coursesSERVES: 16INGREDIENTS: 2 (9-inch) pie crusts, parbaked for 15 minutes 2 cups mayonnaise 1 Tbs. red wine vinegar 2 large eggs 3 cups grated white cheddar cheese 4-5 large tomatoes, cored and cut into 1/4-inch slices Freshly cracked black pepper Fine sea salt 1 Vidalia onion, thinly sliced 1 bunch fresh basil leaves DIRECTIONS: Preheat the oven to 350°F. Prepare the pie crusts. While they cool, place the mayonnaise, vinegar, and eggs in a bowl and blend thoroughly