Parmesan Fricco Salad Baskets By Annie Copps

Recent Episodes

Spicy Crab Dip by Ming Tsai

Spicy Crab Dip by Ming Tsai

The Weekend Daily Dish

With the chill in the air and football season upon us, I start to think about what snack you can serve that's not just your classic chicken wings. And believe it or not when I think of the New England Patriots, I also think of New England seafood and that's where crab comes into play.

Creamy Thai Basil Polenta By Ming Tsai

Creamy Thai Basil Polenta By Ming Tsai

The Weekend Daily Dish


Spicy Wok Clams and Leeks by Ming Tsai

Spicy Wok Clams and Leeks by Ming Tsai

The Weekend Daily Dish

When I come across a flavor I really love, I like to spread it around, and the best way to spread the great flavor of Indonesia's spicy sambal is with crè me fraiche, the French multi-tasker that also mellows sambal's heat—which you will see in todays' recipe.

Best Bloody Mary Ever By Ming Tsai

Best Bloody Mary Ever By Ming Tsai

The Weekend Daily Dish

There really is nothing better at brunch than a spicy bloody mary with a nice tall celery stick to garnish.  And Halloween weekend is a great time to perfect this recipe.

Asian Flavored Short Ribs By Annie Copps

Asian Flavored Short Ribs By Annie Copps

The Weekend Daily Dish


Asparagus Hummus & Spiced Pita Chips By Annie Copps

Asparagus Hummus & Spiced Pita Chips By Annie Copps

The Weekend Daily Dish

Nothing tastes better to me than asparagus hummus—a combination of the brilliant green dip and fragrant, early spiced pita chips.


Latest Comments


Related Content

Okay, listen up… you want people to think you are a culinary genius? This is a super-simple, very beautiful, and delicious twist on salads that will have everyone at the table asking "how'd she do it?"

Okay so the twist here is sort of a Willy Wonka bit of fun in that you can eat the salad bowl you put your greens into. The idea is a traditional Italian cheese preparation called fricco.

All you do is heat a non-stick frying pan and sprinkle cheese into a thin round and cook it for a few minutes—once it melts and begins to brown underneath remove it with a wide spatula and drape the soft cheese over a water glass or muffin tin and let it cool—there you go, you've got a crunchy cheese cup into which you can put just about any salad into.

Oh, and don't splurge on high quality Parmigiano Reggiano for this—bagged, pre-shredded parmesan works best. And like pancakes, you may struggle with the first one, but once you get the hang of it, this unique presentation will become part of your repertoire and I want full credit; okay, it can be our secret.

Food & Wine email from WGBH


   

twitter icon  Follow WGBH Foodie

myWGBH