My dad would always make these super rich and flavorful garlic-infused sliced potatoes in a rich heavy cream sauce during holidays, especially Easter as they go well with ham. A… Read more Scalloped Potatoes with Garlic and Swiss cheese (Gratin Dauphinois) →
The addition of bacon to a dish is a wonderful way to get you to eat your green vegetables. Add in a bit of minced red onion, salty Parmesan cheese,… Read more Snow Peas with Bacon and Champagne Vinaigrette →
These carrots are absolutely addictive! Fresh farm-market carrots are tossed with olive oil, salt, and pepper, and roasted until caramelized and sweet. Roasting carrots highlights their natural flavor and sweetness.… Read more Orange and Honey Glazed Carrots →
This very retro appetizer remains one of the most requested recipes in our family’s portfolio. My dad would make these every year around Christmas time. As a kid, they were… Read more Drunken Dogs →
I made this Baked Egg Strata filled with ham, cheddar, mozzarella, and chives for a small family brunch gathering and everyone went crazy for it, asking how long they would… Read more Ham, Cheddar, and Chive Baked Egg Strata →
This recipe for stuffed mushrooms is modeled off of Julia Child’s recipe in Mastering the Art of French Cookingand they are delicious! Dry sherry, which works fantastically in nearly every mushroom… Read more Stuffed Mushrooms →
I first learned of Tsimmes from the Barefoot Contessa herself- Ina Garten. A traditional vegetable stew which is often served on Jewish holidays, Tsimmes traditionally has carrots, sweet potatoes, and… Read more Tsimmes: Root Vegetable Stew with Orange and Cinnamon →
This recipe is so much more than creamed spinach- it starts by making a bechamel that is flavored with sauteed onions and nutmeg and is finished with salty parmesan and… Read more Spinach Gratin →
Three Peas in A Pod 