Author: Jeff the Chef
Rosemary Chicken and Chèvre Stuffed Portabellas
Rosemary Chicken and Chèvre Stuffed Portabellas: pick up a rotisserie chicken on the way home from work, and these large, meaty, cranberry-studded mushroom caps will come together quickly and easily.... Read More
White on White Cake
This buttery white on white cake is vanilla-flavored with a buttermilky tang that is accented by its cream cheese frosting.... Read More
Frozen Honey Mousse
Frozen Honey Mousse is great, but make it with an artisinal honey, and it's mind-blowing. Aside from that, all you'll need some cream, egg whites, a tiny bit of sugar, and Mark Bittman.... Read More
Honey Wheat Hazelnut Bread with Poppy Seeds and Lemon
Honey Wheat Hazelnut Bread with Poppy Seeds and Lemon. Yeah, that's a mouthful … and it is a mouthful! It's a hearty, yeast-risen bread that is perfect as toast or with cheese. ... Read More
Braised Green Beans with Tomato and Fennel
Braised Green Beans with Tomato and Fennel (and, of course, bacon) is soul food / Southern / Italian / comfort food. You might be surprised at the kind of flavor you can get from such a simple and eas... Read More
A Ship-Load of Mid-Century Navy Food
I found a ship-load of all-American, mid-century Navy Food just a short drive away, and now I'm bringing it to sweet home, Chicago. ... Read More
Make-Ahead Mushroom Gravy
Want to make gravy in advance, so it's ready to grace your sizzling meat as soon as it comes off the grill? This mushroom gravy is it. After dinner, stir the pan juices into the leftover gravy and you... Read More