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Crispy fried okra is our try of the day
By Judith Ramirez CSMS Magazine Staff Writer If you haven’t tried this dish, you should. Fried okra is a dynamic side-dish for all sorts of entrees. But it’s as addictive as popcorn, so we often pass it during cocktail hour as a snack. Keep the fried...
Try this special scented bread
By Judith Ramirez Special to CSMS Magazine Marjoram-Scented Turnip Spoon Bread is something classy. Bread in general has a universal consensus among human. I can’t imagine living without bread in my house. I watch my children and their behavior toward...
Fired baby artichokes
By Denise Falter Special to CSMS Magazine Beginning this week, Denise Falter will start offering our recipe rubric. We have been looking for someone to do this in a permanent basis, and we have found it in her. Denise is a well sophisticated cuisinière,...
Watercress Salad with beets and roasted-garlic crostini
By Michelle Imbert CSMS Magazine Staff Writer Jeremy Silansky, chef cuisine at American Flatbread in Waitsfield lives and works in Vermont where she is able to get local watercress year-round from a friend who cultivates the spicy winter green in a pond...
Eggplant Caponata Crostini
By Michelle Imbert CSMS Magazine Staff Writer While most people know of eggplant for the delicious marinade, there are many other ways it can be served. The recipe that follows is a prime example. First, one has to have one 1 1/2 – pound eggplant to...
Baby Root Vegetable Stew with Black Tea Prunes
By Jane Siegel Special to CSMS Magazine This elegant vegetable recipe is a simplified version of a dish chef David Kinch serves at Manresa, his restaurant in Los Gatos, California. The stew combines tender carrots and turnips with black tea soaked prunes...
Butternut Squash with Homemade Harissa
By Isgaelle Isma 6 servings Harissa, a garlicky North Africa chile sauce, is usually served with couscous and stews. The homemade harissa featured here is super simple to prepare, and any extra will keep in the refrigerator for up to a week, but jarred...
Broken Lasagna with Walnut Pesto
By Jane Frederick Dush Special to CSMS Magazine Those of you who love lasagna, there is a sophisticated way in preparing it that will never infringe upon your diet, and Jane Dush was kind enough to bring to you. “Whole-grain pasta is one of the easiest...
Try this: Pork Chops with Sage
By Maggie DavisSpecial to CSMS Magazine For those of you who love red meat, pork chops with sage can be a nice try. The Food and Wine magazine has published the steps to make this recipe...