Cheese
Breakfast Polenta with Sausage, Onion and Peppers
Add eggs and fruit for a nice menu.
By William Viets
Fanesca (Ecuadorean Lenten Chowder)
FANESCA
Maricel Presilla, chef-owner of the restaurant Zafra in Hoboken, New Jersey, first offered fanesca — a more elaborate rendition of the streamlined dish here — during Holy Week. Now it's one of the restaurant's most popular weekend specials year-round. Traditional accompaniments include bolitas de harina (flour fritters), fried plantains, and bottled hot sauce.
By Maricel Presilla
Mesquite-Grilled Pizza
By John alisbury
Rinktum Ditty
(Tomato Cheddar Sauce on Toast)
This rendition of Welsh rabbit, popular in early New England, was probably brought to America from Cheshire. Because the recipe substitutes tomatoes for the beer often used, it was considered suitable for children and invalids.
Can be prepared in 45 minutes or less.
Grilled Pizza with Fresh Corn, Bell Pepper, Pancetta, and Fontina
Roasted poblano chilies add a wonderful smoky flavor to this pizza; however, if they are not available in your area just omit them from the recipe.
Grilled Cheddar, Mustard and Chive Sandwiches
Some interesting food folklore: In his desperation to stay at the gambling table and assuage his hunger at the same time, Englishman John Montagu, the fourth Earl of Sandwich, asked his manservant to bring him two pieces of bread with some meat in between, thereby inventing — need we say more?
Spinach Salad with Pear and Avocado
By Susan H. Eastridge
Ricotta Dumplings with Mushroom Sauce
By Pamela Elles
Bacon, Cabbage and Gruyère Pizza
One of our favorite convenience products--packaged pizza crust--is put to excellent use in this recipe, which transforms readily available ingredients into a unique party snack or a fast and easy main course.
By Susie Campbell
Chili Sweet Potato Gratin
The following dish was inspired by a gratin served at Mesa Grill in New York City. In that recipe six sweet potatoes are combined with a chipotle chili and a quart of heavy cream for a rich and delicious side dish. In our version a similarly sweet-hot balance is achieved with the addition of enchilada sauce and cheese but no cream.