This is a recipe from Martha Stewart Living Magazine and also shown on Martha’s television show.
Creamy Cheesy Corn Grits with Shrimp
January 1, 2009 by 1 Comment
Use the basic grits recipe for all seasons and change the vegetable and cheese additions. Try adding a fried or scrambled egg.
Foster’s Mac and Cheese
January 1, 2009 by Leave a Comment
We do many versions of this recipe, but always start with this classic creamy delicious mac and cheese.
Temperatures for Cooking Pork
January 1, 2009 by Leave a Comment
When cooking fresh pork (the term “fresh” is used to differentiate it from cured pork, or ham), take care not to overcook it. Chops and loins are quite lean, and will be dry and lacking in flavor if cooked too long. Trichinae are destroyed at 138 degrees, but to be on the safe side, most […]
Deep-Dish Roasted Tomato, Mushroom, and Caramelized Shallot Pie
January 1, 2009 by Leave a Comment
This savory pie is one that our customers love to take home and serve for Sunday brunch or as part of a buffet, or to take to a potluck supper.
Creamy Mac, Chicken, and Cheese
January 1, 2009 by Leave a Comment
We sell an astounding amount of this at the Market. Kids love it, and so do students. Adding shredded chicken makes the mac and cheese feel more like a complete meal. When I serve it at home, I like it with nothing more than a mixed green salad and a glass of Chianti.
Chicken Chilaquiles with Spicy Tomatillo Salsa
January 1, 2009 by Leave a Comment
Chilaquiles were originally created in Mexico to use up leftovers, but we came up with a dish that’s really worth making whether you have leftover chicken or not. You can fry the tortillas in advance and make the salsa ahead too.
Savory Black-Eyed Pea Cakes
January 1, 2009 by 1 Comment
We serve these as a vegetarian entrée, as an hors d’oeuvre topped with Foster’s Salsa or Granny Foster’s Chili Sauce, or as a side dish to Wine-Braised Boneless Turkey Breast with Sage and Thyme or Roast Pork Tenderloin with Dried Cherries and Rosemary. At Fosters, we use frozen black-eyed peas since they’re available all year round and they taste terrific. Since black-eyed peas are traditionally served on New Year’s Day for good luck, this makes a festive party dish to celebrate January 1.
Garden Vegetable Frittata
January 1, 2009 by Leave a Comment
Great for make-ahead brunch, tailgate lunches, and picnics of any kind, frittatas can be made in advance and served at room temperature.
Chicken-Arugula Meatballs
January 1, 2009 by Leave a Comment
A lighter version of classic meatballs, these are flavored with pine nuts, raisins, and arugula. Try this over angel hair pasta sprinkled with chopped fresh arugula, or pass the meatballs as a hot hors d’ oeuvre. Leftover meatballs are delicious as a filling for a hoagie-style sandwich: spread crusty Italian bread with warm Zesty Tomato Sauce, tomato chutney, or Foster’s Pesto add the meatballs, then top with fresh arugula if desired.