Free Recipes Archive
Chef Sam Josi Mamacita, San Francisco Heirloom Tomato Salad Yield: 2 servings Flour tortillas, cut into 1 1/2-in. circles 8 Canola oil, for frying as needed Balsamic vinegar 1/4 cup Salt 1 tsp. Heirloom tomatoes, varying sizes and colors 4-5 Read More …
Chef Ann Cooper The Putney Inn, Putney, Vt. Smoked Salmon Salad Yield: 6 servings Assorted mixed herbs, whole pieces 3-1/2 cups Arugula 3-1/2 cups Lemon juice 2-1/2 ounces Extra-virgin olive oil 1 cup Shallots, finely diced 1-1/2 ounces Sherry vinegar Read More …
Use any tasty heirloom tomato you like in this recipe, but we think it’s particularly suited to those wonderfully oversized red and purple varieties. Fresh basil or mint, toasted nuts or grated hard cheese like Parmesan or ricotta salata would Read More …
1 cup raisins 1 cup water 1/2 cup butter 1/4 cup granulated sugar 2 large eggs 1 1/2 cups all-purpose flour 1 teaspoon baking powder Combine raisins and water in saucepan. Bring to a boil, reduce heat, cover, and simmer Read More …
1 9-inch pie shell 1/4 cup butter 1/2 cup sugar 1 cup packed brown sugar 1/8 teaspoon salt 3 eggs 1 teaspoon vanilla 2 tablespoon flour 1/2 cup cream 1 cup chopped pecans Cream butter. Add sugars and salt and Read More …