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Spring-Dug Parsnips With Seared Sea Scallops By Annie Copps
Spring-Dug Parsnips With Seared Sea Scallops By Annie Copps
The Weekend Daily Dish
Sauteed Fiddlehead Ferns By Annie Copps
Sauteed Fiddlehead Ferns By Annie Copps
The Weekend Daily Dish
This time of year is a transitional time for local ingredients, so we turned to Josh Ziskin, chef and owner of the Italian inspired La Morra restaurant in Brookline. At the end of winter, it’s a tough time to write a menu. So he sticks really close to what is locally available and right now that means fiddlehead ferns.
Soft Chicken Tacos with the Works
Soft Chicken Tacos with the Works
The Weekend Daily Dish
If you’ve got leftover roasted chicken or a cooked rotisserie chicken, then soft chicken tacos are only minutes away from your dinner table.
Jamaican-spiced pumpkin pie
Jamaican-spiced pumpkin pie
The Weekend Daily Dish
Coconut milk and spiced rum add an unusual and delicious twist to everyone’s favorite Thanksgiving dessert – pumpkin pie!
Crème Brulee Cheesecake
Crème Brulee Cheesecake
The Weekend Daily Dish
Are you a fan of crème brulee? Do you love cheesecake? Well, here’s an indulgent recipe that puts the two together.
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Typically it's a big, tough piece of meat that gets transformed by braising, but I found that when slowly cooked in a bit of wine and chicken stock, my two favorite root vegetables, fennel and leeks, turn luscious and silky. The fennel hangs on to a bit of its licorice-y-ness, while most of the onion taste of the leek converts into a vaguely sweet flavor.
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