Skewered Coppocollo, Gruyère, and Cornichon with Thyme and Black Pepper Mustard
By Mary Moran |
Coppocollo, or coppa, is pork cured in wine, garlic, and seasonings. It has a deep red color and is sliced ...
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Crab Cakes with Lemon Aioli
By Mary Moran |
The best crab cakes are those that are chock-full of crab and skimpy on the filler. These mini versions are ...
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Genovese Peanut Pesto Bruschetta
By Mary Moran |
Grilled crostini with ricotta and peanut salsa Genovese (A mixture of parsley, peanuts, basil, lemon zest, garlic and green ...
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Olive and thyme tapenade
By Mary Moran |
Tapenade is a blend of citrus, garlic, a good olive oil and most importantly a variety of olive. While kalamata ...
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Whole grain bread with prosciutto and crème fraiche
By Hail Mary Food of Grace |
Whole grain bread and delicate cheese and a cured meat is so versatile. It can be lunch, appetizer or an ...
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Goat cheese and tomato sauce
By Hail Mary Food of Grace |
This delicious goat cheese and tomato sauce recipe was from the restaurant I helped open with Jay Fignano. This was ...
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Egg Roll with spicy mustard
By Hail Mary Food of Grace |
There are a few times in my cooking life where I surprise myself about a dish I made and who ...
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Steamed artichokes
By Hail Mary Food of Grace |
I watched my mother make steamed artichokes for my family every summer when I was a little girl. She never ...
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Figs, bacon and jalapeno
By Hail Mary Food of Grace |
Figs and fig recipes are everywhere and I must admit this Fig and Jalapeño recipe is my favorite. Jalapeño can ...
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