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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...
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...
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,...
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...
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...
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...
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...
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...
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...
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...