Michael Greene grew up on these old-time fluffy “cat-head biscuits” that have been a Matthews Cafeteria signature for six decades.He learned to make them by watching the cooks mix, roll, cut, and bake some 300 to 500 a day in a sprawling old basement kitchen where he has spent much of his life.
The main ingredients of this salad are often among the first of summer. Bright, crisp beans are fair consolation as spring salad greens fade from local farmers markets. Note that the vinegar will discolor the beans and basil, so don’t stir it all together until you’re ready to serve it.
Hello from Burgundy! I’m writing this recipe after spending yesterday afternoon picking fresh raspberries and blackcurrants with my kids. Summers in France are special to us, a time to relax and take in the beautiful green pastures and, of course, a few glasses of wine from a nearby vineyard. Here’s what came of all those raspberries: a creamy mascarpone tart that comes together in under an hour. Feel free to add blueberries and strawberries.
This quick summer starter comes from our former photography intern, Gabriela Iancu, who had the clever idea to mix finely chopped Kalamata olives into fresh ricotta as the base spread for crostinis. After that, feel free to mix any number of ingredients together as toppings. Iancu suggests Edamame beans with tomatoes and bacon or strawberries with almonds and honey. Quality baguettes are essential so be sure to stop by the bakery at Star Provisions.
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Brewed with toasted caramel malt and finished with beechwood, Budweiser Black Crown is an ideal pairing for the Hail Mary Pub’s Potato Heads.