New England [Heart and] Kitchen By Grace Vallo
My mom's birthday this year was one of those strange, bittersweet moments that you try to make sense of.
The Slanted Door's signature dish is Shaking Beef.
A deeply red wine upon gaze, with aromas of muddled cherries, blackberries, cracked pepper and espresso.
I'm telling you - you'll rethink how good a chicken salad can be when you've had this! It's just.
Olive Oil French Fries, either plain with salt, or all fancy and delectable - with parmesan, salt, garlic, cayenne, and parsley.
It begins with a semi-tart smoothie base, using unsweetened Acai puree, blended berries, a dash of milk (dairy or non-dairy), and banana.
Lobster Pasta with Leeks, Peas, and Chive Brown Butter.
With aromas of lemon and fresh bread, this wine brings refreshing to another world.
The sweetness of the apple cider, offset by a squeeze of fresh lime and triple sec create a refreshing combo for a fall cocktail.
Picture bright green frisée, tossed with toasted pine nuts, sweet and tangy vinegar marinated zanté currants in a rich garlic olive oil.
My Fish Chowder incorporates a light, peppery base with smoky bacon, generous chunks of potato, and celery for brightness.
Caramelize these babies in some extra virgin olive oil for bright green brussels with lovely golden brown char marks.
Start with a toasted whole wheat tortilla, layered with all natural peanut butter, thin slices of banana, salted peanuts, and a drizzle of raw honey all folded together in a lovely little package.
A crisp phyllo shells, cupping little pockets of smoky, cheesy goodness.
Bits of sweet roasted butternut squash, bright green crisp asparagus, and homemade garlic-olive oil croutons drizzled with a sherry wine vinegar dressing fuse together to create an autumn salad masterpiece.
Poached as opposed to baked, salmon retains its natural juiciness and tenderness.
It all starts with roasted, caramelized sweet potatoes, slivered garlic, and bits of smoky Applewood bacon.
Turn chicken from bland to grand with this roast chicken recipe! I’m a huge fan of roasted chicken: incredibly moist meat, crispy skin, and numerous opportunities to play with flavorful rubs and glazes.