Paper-thin slices of Vidalia and red onions figure prominently in this contemporary take on a traditional steak house salad. The two onions are mild enough to eat raw, but they become even more tame after soaking them in ice water, a process that helps remove bitter compounds.
Faintly bitter dandelion
greens do well when they're paired with
Here, Vidalia onion
cooked with a pinch of sugar until
caramelized. Add the dandelion greens,
and cook until they are wilted.
We recommend D'Artagnan Spanish-style chorizo for this recipe. Made from heritage pork, it has great flavor and is widely available. If you don't have a fondue pot, you can serve the queso fundido in the skillet it is cooked in; return it to the stove and warm over low as needed. This recipe is adapted from Martha Stewart's Appetizers.
Making classic, creamy tomato soup at home is easier than you might think with this recipe from Restaurant Eugene chef Linton Hopkins. Serve it with Savory Cheese Waffles for a delicious kid-friendly meal.
This brunch casserole is a perfect
recipe if you're an early riser and your
guests like to sleep in; it needs to be
refrigerated for at least two hours (or
up to four hours) before baking. This strata -- rich, cheesy, and studded with onion and salty speck -- is refrigerated for several hours to ensure that it soaks up all the liquid.