The staff that eats together, stays together.
A restaurant family gathers weekly to share memories, cook and eat.
What happens when you let your father take over 12 rows of your vineyard?
Local news and a local nonprofit meet every night for dinner over local food.
Processing birds leads us back to history and takes us to the future.
The East End can file 2013 as one of the better vintages.
Cut a large head of cauliflower into small pieces. In a microwave-safe bowl, steam the cauliflower with a little water until fairly soft. Drain and dry well with paper towels.
Heat the broth in a medium sauté pan. Add all of the other ingredients. Cook, stirring, for about 5 minutes, or until cauliflower is al dente. Serve hot or cold.
Cut a large head of white cauliflower into quarters, then slice into flat pieces. The idea is to have flat sides that will brown on a baking sheet.
Peppery Confetti Cauliflower: Follow the recipe for Cauliflower Gratinée, but substitute pepper jack cheese for the American cheese.