by dsavastio | Sep 23, 2011 | Recipes
Recipe from Bon Appetit, April 2011 Serves 4 4 skinless boneless chicken breast halves Coarse kosher salt 2 1/2 tablespoons butter, divided 2 tablespoons olive oil, divided 2 tablespoons minced shallot 1/4 cup dry white wine 1 cup low-salt chicken broth 2 teaspoons...
by dsavastio | Sep 23, 2011 | Recipes
Recipe from www.food52.com Serves 4 These radishes are coddled so all their sweetness comes out. Exposing much of their surface area to brown butter gives them a pretty caramel color and delicate flavor, which the mint subtly accents. To get beautiful browning but...
by dsavastio | Sep 23, 2011 | Recipes
Recipe from Market-Fresh Mixology, by Bridget Albert and Mary Barranco Recipe makes one cocktail We worked tirelessly testing and testing this recipe and you won’t believe how delicious this beet cocktail is! You start by creating a beet juice on the stove, which...
by dsavastio | Sep 23, 2011 | Recipes
Recipe by Michael Cecconi from The Back Forty in the East Village of New York City Makes one cocktail I will admit that we did not test this recipe but rest assured we will! I just found it tonight and decided to add it to the Beverage Cart for y’all. You will want...
by dsavastio | Sep 16, 2011 | Recipes
Adapted from Mastering the Art of French Cooking by Julia Child, this recipe posted by smittenkitchen.com 1 1/2 pounds (680 grams or 24 ounces or about 5 cups) thinly sliced yellow onions 3 tablespoons (42 grams or 1 1/2 ounces) unsalted butter 1 tablespoon (15 ml)...
