Twice-Baked Potatoes with Sour Cream and Parmigiano Filling
Serves 4 INGREDIENTS 4 Yukon Gold or russet potatoes (about 12 ounces each), well scrubbed and dried 3 tablespoons butter 1 cup sour cream ½ cup thinly sliced fresh chives or scallions (white and light green parts) ½ cup freshly grated Parmigiano-Reggiano 2 teaspoons good balsamic vinegar Salt and freshly ground black pepper […]
Iceberg Wedges with Blue Cheese, Buttermilk, and Scallion Dressing
Serves 4 INGREDIENTS ½ pound blue cheese, coarsely chopped (I like Rogue Creamery Oregon Blue or Maytag Blue) 2 scallions, white and green parts, coarsely chopped, plus more scallion greens for garnish ½ cup mayonnaise 1 tablespoon red wine vinegar Coarsely ground black pepper ¾ cup buttermilk, or more if needed 1 medium head iceberg […]
Steak House Grilled Rib Eye with Flavored Butter
Fit for Company, Family Meal, Great Leftovers Why is it that so often the steaks served in steak houses taste better than those we grill at home? The answer is not restaurateurs’ access to USDA Prime beef, because, in fact, most of them serve USDA Choice, just like you can buy at any good supermarket. […]