- red new potatoes
- coarse salt and ground pepper
- large eggs
- whole milk
- Dijon mustard
- hot pepper sauce
- shredded white cheddar
- apple juice
- chicken stock
- medium butternut squash
- curry powder
- finely chopped yellow onion
- unsalted butter
- salt to taste
- pepper to taste
- shredded granny smith apple for garnish
Chef Roberto Donna got the recipe for this mild and sweet butternut squash soup from his grandmother, who “always found delicious ways to bring out the best” from her vegetable garden.
- unsalted butter
- milk or more to taste
- chicken stock or low-sodium chicken broth
Chef Roberto Donna got the recipe for this mild and sweet butternut squash soup from his grandmother, who “always found delicious ways to bring out the best” from her vegetable garden.
- unsalted butter
- milk or more to taste
- chicken stock or low-sodium chicken broth
- littleneck clams
- pancetta
- celery stalks
- chopped fresh thyme
- Yukon Gold potatoes
- bay leaves
- heavy cream
In the American South, delicate cornmeal flatbreads known as hoecakes are a classic accompaniment to the regions signature barbecue. Originally a simple mixture of cornmeal, water and salt, hoecakes are so named for their earliest method of preparation. According to legend, early settlers and field hands cooked the cornmeal griddlecakes on the blades of hoes or shovels held over the hot embers of campfires. In other parts of America, similar breads are known as everything from ash cakes to johnnycakes. Serve these hoecakes alongside our Barbecued Chicken (see related recipe at right).
- fine-grind cornmeal
- Tbs. finely chopped green onion
- egg
- buttermilk
Tasty, tasty!
- 6-inch corn tortillas
- oregano
- thyme
- juice of one lime
- little butter
- your favorite salsa