Just like Mama used to make — well, almost. Our version is easier and just as tasty! Nothing beats fresh pasta with a texture and flavor that’s far superior to store-bought varieties. This simple semolina and egg pasta dough is simple. Rather than mixing by hand, we use a food processor to do the mixing....Read More

INGREDIENTS: 1 small kabocha squash, cut into 1-inch pieces, leaving skin on 2 tablespoons maple sugar 2 tablespoons extra virgin olive oil 1/2 teaspoon salt 1/4 teaspoon ground black pepper Additional salt, to taste after roasting, if desired METHOD: Preheat oven to 425°. Prepare baking pan — stack two baking pans together, one on top...Read More

Just like it says. Easy. Part of the key to “easy” is selecting longer, narrower eggplants such as Japanese, Chinese, or the longer Italian eggplants. These cut into shapes that lend themselves to skewering readily and have tender skins. Using orange juice, lemon juice, or wine to marinate adds big flavor, and if you use...Read More

Serve this crunchy okra as an appetizer or side dish. The Creole seasoning delivers a nice hit of spicy flavor. INGREDIENTS: 1 1/2 lbs. okra, washed and dried thoroughly, stems removed 5 cups canola oil, for frying 1 cup yellow cornmeal 1/2 cup all-purpose flour 2 tablespoons Cajun seasoning 1/2 teaspoon black pepper 1/2 teaspoon...Read More

This flavorful oven roasted okra makes a delicious appetizer or side dish — and it’s healthier than fried okra. INGREDIENTS: 1 lb. okra, ends trimmed and sliced into 3/4-inch pieces* 1 teaspoon paprika 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons butter, melted METHOD: Preheat oven to 450°F....Read More

Sweet Mexican corn cake, also known as pan de elote, is a moist, scoopable buttery corn cake that is a cross between a warm corn pudding and cornbread. Serve as a side dish with spicy Mexican food, rice and beans, or chili. INGREDIENTS: 1/2 cup butter, softened 1/3 cup masa harina 1/4 cup water 1...Read More

Just like Grandma used to make —these corn fritters are pan-fried until crispy on the outside and light and airy on the inside! You can serve corn fritters as a side dish to fried chicken or fish or as a savory appetizer topped with a spoonful of sour cream, salsa, and chopped green onions. However,...Read More

Looking for a delicious side dish to go with grilled flank steak, carne asada, or marinated chicken? Look no further — this grilled Mexican street corn elevates a backyard cookout to a full-fledged summer party! Plan on doubling your portions — once guests taste the corn, no one can resist a second helping. INGREDIENTS: 6...Read More

Chef Andrew Cohen suggests using a non-stick skillet for this recipe. “I’m focusing more and more on healthier preparations of my favorite foods. A good ceramic skillet is a good investment for using less fat.” INGREDIENTS: 1 lb. bag ready-to-use spinach from Spade & Plow Organics 1/2 teaspoon olive oil 2 spears green garlic, white...Read More

Polenta makes a delicious side dish that can easily replace rice or potatoes — and it’s fantastic as a base for ragu, sauteed vegetables, or even stews! Serve it with chicken cacciatore, braised short ribs,  or coq au vin.  INGREDIENTS: 2 cups water (or part chicken stock, if desired) 2 cups whole milk 1/4 cup...Read More