danelle brown

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Oven-Roasted Tomato Caprese Salad

It's hard to find fault with a caprese salad. Unfortunately, in many parts of the country, tomatoes aren't at their best for much of the year. To make up for that inferior flavor, I like to give them a toss in maple syrup and balsamic vinegar and them in the oven. They emerge sweetened, flavorful, …

Charred, Oven-Roasted Carrot Salad With Feta Cheese

Oven-roasted carrots get their caramelized sweetness from honey, balanced by a tangy dose of vinegar and fresh-squeezed lemon juice. When tossed with feta, the result is a refreshing, salty, and multi-textural alternative to staid or overly sweet vegetable preparations.<p>While wholly unnecessary, if …

Grilling: Prosciutto-Wrapped Stuffed Cherry Peppers

January always finds me reinvigorated to be grill-side, as I turn my attention to one of my favorite categories of food—party bites! As much as I talk a barbecue game, the likes of chicken wings, potato skins, and nachos are even more irresistible to me than large chunks of smoked meats.<p>I have a …

Chicken Dinners: Chicken in a Pot (Poule au Pot) With Potatoes and Squash

This classic French dish has all the makings of a carefree winter evening spent warming yourself up with a good, flavorful chicken and a bottle (or two) of full bodied wine. <i>Poule au Pot</i> (chicken in a pot) is all about keeping it rustic and making it easy on the cook. Tuck the bird, seasonings, and …

How to Shuck Holiday Oysters

<i>Welcome to Eat Like a Man's Holiday Survival Guide, wherein we tackle some of the season's thorniest issues in food and drink to help you make it to January in one piece.</i><p><b>"He was a brave man who first ate an oyster,"</b> as Jonathan Swift famously said, not least because opening the stubborn suckers is …

Oysters

Orecchiette with Corn, Greens, and Ricotta

4 Servings<p>June 2014Print<p>Ingredients<p>½ pound orecchiette<p>2 oz. bacon, chopped<p>2 cups fresh corn kernels<p>8 cups Swiss chard leaves, chopped<p>Kosher salt and freshly ground black pepper<p>4 oz. ricotta<p>Torn fresh basil leaves (for serving)<p>Recipe Preparation<p>Cook orecchiette; drain, reserving ¾ cup pasta cooking …

Spices