Jill's Recipes

Kalamata Olive Whole Wheat Flatbread
By Jillian Bernardini - Nov 10, 2013 - 01:27 PM
Instead of topping this flatbread with an olive tapenade spread, mixing roughly chopped kalamata olives into the flours adds a briny pop of flavor in every bite. Swap in different olives if preferred, but be sure to slightly pres...

Cinnamon Macadamia Nut Streusel Bread
By Jillian Bernardini - Nov 04, 2013 - 11:00 AM
Whether it's categorized as breakfast, dessert, or daily snack craving, macadamia nuts find their recipe calling in this streusel-layered quick bread. Feel free to add other mix-ins to the batter, like chocolate chips or coconut, ...

Andouille Sausage and Chipotle Gumbo
By Jillian Bernardini - Oct 10, 2013 - 12:50 PM
Fall temperatures yearn for cozy, rich soups. Switch up the usual stew repertoire with a gumbo that has a bit of a kick. Spicy chipotle peppers and cayenne pepper have the perfect intensity to complement smoky Andouille sausage....

Steamed Clams with Chorizo over Creamy Polenta
By Jillian Bernardini - Oct 03, 2013 - 11:03 AM
New England is fortunate for its wide array of shellfish delicacies available year round. Despite their perfection simply steamed solo and dipped in herbed garlic butter, littleneck clams act as mini-sponges, soaking up flavorful...

Flourless Lemon Almond Tea Cakes
By Jillian Bernardini - Oct 02, 2013 - 10:39 AM
With the addition of ricotta cheese, these loaf cakes are incredibly moist and rich. A bit of citrus zest brightens up the batter, so don't be shy with this measurement. Using almond meal makes this a gluten-free treat that is enj...

Red Potato Salad with charred corn, pancetta, and Dijon vinaigrette
By Jillian Bernardini - Sep 26, 2013 - 11:30 AM
Replace the typical mayonnaise-coated potato salad with a lighter vinaigrette. The Dijon mustard gives the dressing a creamy texture, while the smoky pancetta with the charred corn adds a complex flavor to this flavorful side dis...

Tomato Crostata with Parrano Cheese Crust
By Jillian Bernardini - Sep 21, 2013 - 12:36 PM
Add grated cheese to your next pastry dough mix to elevate a homemade crostata, or galette. This savory version combines the flavors of a typical pizza: tomato+cheese+crust. Slices of fresh tomato, drizzled with a bit of roasted ...

Grilled skirt steak and arugula salad with blue cheese fonduta
By Jillian Bernardini - Sep 11, 2013 - 10:14 AM
The Italian version of a fondue, or cheese sauce, a fonduta derives from the verb “to melt”, which is what tangy blue cheese crumbles will do with the charred slices of juicy skirt steak. Serving the steak slices and cheese s...

Roasted Heirloom Tomato Jam
By Jillian Bernardini - Sep 06, 2013 - 12:55 PM
Adapted from Amanda Hesser's recipe on Food52, use a colorful variety of tomatoes to make this delicious breakfast spread. A touch of sweetness from the ripeness of the tomatoes and the sugar balances itself out perfectly from th...

Grilled Ratatouille with Tomato Ragout
By Jillian Bernardini - Aug 31, 2013 - 09:54 AM
Use the grill to add a summery twist and a smoky charred flavor to this ratatouille, or vegetable stew. Taking local cherry tomatoes and reducing them down into a thick, syrupy sauce coats the vegetables, while maintaining those c...

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