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Crispy fried okra is our try of the day

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

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

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

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

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

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

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

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

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...
Discovering the Catalan cuisine

Discovering the Catalan cuisine

By Jeanne ChristanoSpecial to CSMS MagazineCatalonia is a distinct region of Spain, and one area that best proves its distinction is it kitchen. And one recipe that will make the CSMS Magazine readers hungry is the one described below. 6 Servings2/3...

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