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Refried Beans
Refried beans can be more than just a side dish. Try them as a bed for fried eggs (page 524) or…
“Botched” Cornmeal Casserole
I love polenta. The simplicity of smooth, creamy, golden cornmeal is an awesome foil for a typical topping like a…
Recipe
Prosciutto, Provolone, and Roasted Red Pepper Panini Al Mattone
Because Focaccia Comes in all different sizes, its hard to specify a size, so just…
Baked Goat Cheese with Tomato Sauce
This baked goat cheese is our take on a dish served at Napolese, our go-to…
Saturday Morning Fruit and Nut Toast
There’s a baker’s shelf in my kitchen with several mismatched jars of dried fruits and…
Witches Soup
Although simple to make, this appetizer is a favorite of all the witches, including the…
Spicy Peanut Squash with Chickpeas
When Chef Corey at Flour 1 first made this soup, I honestly thought he’d gone…
Smothered Tenderloin Medallions
The world as a young chef, picking up ideas from other chefs he worked with…
Black bean & mango empanadas
Central and South American cuisine aficionados will flip for these meal-size, quick-to prepare, black bean…
Chunky Monkey Muffins
Unfortunately (or fortunately, maybe?), the “chunky monkey” in the title isn’t referring to a slightly…
Fava bean and feta panzanella bowl
Inspired by the classic Italian bread salad, this unique green version of panzanella is evocative…