Even after making a perfect, moist, tender turkey (click HERE to see the Serious Foodie recipe for the Best Thanksgiving Turkey), you most likely will want some gravy. The basics for a good gravy starts with a homemade long-simmered stock, creating a dark, toasty...
We have made versions of this recipe for quite a few years, and it is close to a classic recipe. When we came across a bottle of preserved Meyer lemon (Lulu Gourmet, found at Sur La Table), we thought we’d take a shot at updating this classic recipe. This...
We have an Earth Box filled with Swiss Chard, that keeps giving, and giving, and giving – so we have the advantage of having fresh greens all year round in Florida, picked on our lanai. Since it is in the same family as beets, we will often combine beet greens...
Mac and cheese can be very boring, especially if it comes out of a box. It’s too easy to make your own from scratch, putting in ingredients that you control – and we bet that you’ll be a big convert to the homemade varieties after you’ve...
Kale is a wonder vegetable, full of nutrients – and good looking, too. But raw kale can be stringy and chewy. Here is a fast, easy trick to make tender kale, while keeping in all that green goodness: Now, what should we do next? Here are three simple recipes...
Cipollini – Simple and delicious small onions that stand on their own, or as a base for a sauce. We posted a how-to video on how to prepare these little orbs of delight (see below), and we have also posted the classic recipe Cipolline Agrodolce on the Serious...
