From Invitation to Dinner: Elegant Entertaining and Delicious Dinners at Home, by Abigail Kirsch with David Nussbaum.
Eat these like candy; they are that good.
Cara De Silva, food historian and ethnic food authority, shared this very different way of eating corn on the cob. Hot chile, cool tart lime, and hot sweet corn -- a wonderful combination on a hot summer night. Have the corn hot and pass a bowl of this mixture for spooning over it. Some folks then salt the corn. Use organic ingredients, if at all possible.
Bursting with lush, rich brown flavors, roasted onions are as versatile as baked potatoes but with fewer calories. Make them a one-dish meal, a first course, a salad or side dish. My Tuscan grandmother served them simply -- sprinkled with good wine vinegar and a little olive oil. I skip the olive oil and use only balsamic vinegar. For a simple supper -- a favorite comfort food -- try the warm onions with balsamic and a crumbling of a favorite blue cheese, mild fresh goat cheese, or whatever else appeals. Use a country bread with chewy whole grains and crust to sop up the juices.
An ideal spring dish and one of those combinations that always surprises people with it goodness. Slow braising sweetens and mellows turnips and garlic into a superb side dish.
An oven-roasted potato pancake with a few new twists. Try substituting rutabaga, turnips, parsnips or white potatoes for a quarter of the yams. And do use organic ingredients if at all possible. Serve this as a main dish with a salad or as a side dish with grilled pork or eggplant, and salad of fresh cabbages.
There are few vegetables that are not improved by grilling. Flavors intensify with browning. Many vegetables become so robust that they can easily stand in for meats as second courses. If you are looking for a meatless second dish that is light yet satisfying, a variety of grilled vegetables could be the answer. I like the touch of bitterness in grilled radicchio and Belgian endive. Other Emilia-Romagna favorites are eggplant, zucchini, peppers, onions, curly endive, and escarole. This recipe for oven and stove-top grilling stands in nicely when grilling out-of-doors is impossible.
Adapted from CookWise by Shirley O. Corriher (William Morrow and Company, Inc., 1997). Copyright 1997 by Shirley O. Corriher
These reheat well and hold in the refrigerator 2 days. Taste for seasoning before reheating.
I love this stuffing! It's warm, moist, soft, meaty, profound in flavor - all the good things. Who knew that taco shells could crumble up to make such a great dish? I do like to cook it outside the turkey, instead of inside the bird, to better control its cooking time. If you want a better flavor mingle between stuffing and bird, don't hesitate to dribble some turkey pan juices over the stuffing.