Easy to prepare fries that don’t require the mess and hassle of deep frying. A platter of these with a Turkey Club would make nice lunch on the day after Thanksgiving.  Start with a tablespoon of truffle oil and add more if desired.

The peperonata is a typical dish of stewed vegetables. Giovanni Cavalli still remembers with pleasure the peperonata prepared by his mother Maria. It was served as a vegetable side dish or it could be pureed to use as a sauce. Leftovers were used for ensuing meals. The re-heated dish is even more tasty.

Young beans can be used without slipping the skins. Look for pods that are more green than brown and not too heavy or swollen. They are younger and more tender. If you find them in the freezer section at your market, stock up!

Here is a welcome relief from bland, mayonnaise-based potato salads. It is hearty, flavorful and it is loaded with bacon. Makes for a nice filling fare as Autumn approaches. We quarter the potatoes and keep the skins on for color and rustic appeal. The sharpness of red wine vinegar, whole grain mustard, and onions are mellowed with a bit of sugar and brightened with a handful of sweet herbs. Use a non-reactive sauté pan or enameled cast iron. 

Truffle Parmesan Hasselback Potatoes, a Taste and Tipple classic, gets a luxurious makeover with our cherished White Truffle Olive Oil from A'Olivier, France. Elevating this beloved dish, the infusion of white truffle oil adds a depth of flavor and sophistication, turning an ordinary side into a gourmet experience. Perfectly sliced potatoes, baked until crispy with a tender center, are generously drizzled with this exquisite oil and sprinkled with Parmesan, creating a harmony of flavors that's simply irresistible.

From Taste Tipple by Yvonne Langen:  OCTOBER 30, 2018  

In the markets of Sicily, you can conveniently buy roasted peppers right off the grill. Back in the USA, we must roast them ourselves. They make a great addition to an antipasti spread. as a topping for bruschetta or to round out a sandwich. Try them with sword fish or tuna. Make these the next time you fire up the grill.

We don’t heat the brine, so the onions retain their crunch. We use a thyme honey (instead of sugar) coupled with floral, citrusy coriander seed. The flavor is reminiscent of the cuisines of the Eastern Mediterranean. These are so easy to make that you can experiment with a different flavor every week. Try a variety of herbs and spices: allspice, peppercorns, juniper berries, bay leaves, a sprig of thyme, oregano or rosemary… Great on fish tacos, with pulled pork, atop a grain bowl or avocado toast… The possibilities are inexhaustible.

A cauliflower steak and a side salad is a lighter version of this traditional meat and potatoes meal. Dress your cauliflower up with an Edmond Fallot Dijon Mustard sauce that will make your taste buds say oo la la! Garnish with fresh herbs and serve with your favorite salad blend. 

Corn is more American than apple pie. Soon roadside stands and markets will be piled high with sweet corn. We use half the butter to grill the corn and half to serve at the table. This is very satisfying for a Dad’s Day Cookout. You may want to double the recipe for the compound butter.