I grew up eating fried green tomatoes—and loving them. I created this salad to take advantage of the unique, tart flavor and wonderful cornmeal crunch of fried green tomatoes but lightened it up with juicy, ripe tomatoes. It looks especially pretty when you use different colors and shapes of heirloom tomatoes. WHAT TO SERVE WHEN I always serve this with summertime picnicky foods, like Fall-off- the-Bone Baby Back Ribs or a steak grilled outdoors.
Fried Green Tomato and Ripe Red Tomato Salad with Goat Cheese and Sweet Basil Vinaigrette
January 1, 2009 by Leave a Comment
Sweet and Spicy Gingerbread
January 1, 2009 by Leave a Comment
This Foster’s classic is a variation of a recipe by Dorian Parker, a wonderful cook whom I met when we both worked as caterers for Martha Stewart. The coffee, dry mustard, and black pepper may sound strange, but they add a subtle dept of flavor so that the bread isn’t just sweet, it’s spicy. We serve it all day long–for breakfast, for tea, and even for dessert topped with warm applesauce, ice cream, or whipped cream.
Sticky Orange-Coconut Pinwheels
January 1, 2009 by Leave a Comment
A treat with breakfast or at tea, this coconut- and orange-flavored yeast bread is topped with a rich, gooey glaze that melts right into the bread.
Grit Soufflé
January 1, 2009 by Leave a Comment
Heartier, creamier, and more custardlike than a classic soufflé, this dish is also easier and less temperamental. It’s especially good for people who think they don’t like grits; we find they always come back for seconds! With the added spiciness from the peppers and texture from the corn, this dish is also delicious as a side to Balsamic-Roasted Chicken or Salmon Cakes with Crunchy Corn Relish, or Foster’s Salsa. If you don’t have a soufflé dish, you can use a shallow baking dish, but adjust the cooking time accordingly, since it will cook faster.
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.
Foster’s Scones
January 1, 2009 by 5 Comments
Some scone recipes call for heavy cream or half-and-half, but we’ve found that buttermilk, which is lower in fat, makes a lighter, flakier scone. This is the most-requested recipe at the Market; we’ve been making these scones since the day we opened. We’ve also included some of our favorite variations. Whether you make our basic scones or one of the variations, they’re best served warm, right from the oven.
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.
Grilled Chicken Salad with Tomatoes, Spinach, and Dijon Vinaigrette
January 1, 2009 by Leave a Comment
Hearty enough to serve as a main course salad for lunch or supper, this salad is also delicious piled on a toasted baguette and served as an open-faced sandwich. You can prepare the salad a day in advance by combining everything except the spinach, tomatoes, and basil. Refrigerate, then toss with the remaining ingredients just before serving. This can also be made with roasted or poached chicken, if you are using leftover or purchased cooked chicken. Another make-ahead tip is a method we use at the Market: layer the spinach and tomatoes rather than tossing them; the salad will hold up better and look fresher longer.
Chicken Potpie with Foster’s Herb Biscuits
January 1, 2009 by 4 Comments
This dish can be made in advance and reheated. However, the topping—whether you use biscuits, phyllo, or puff pastry—is best if added the day you’re serving it, since it tends to absorb the juices from the chicken mixture.
Apple Rum-Raisin Bread
January 1, 2009 by 1 Comment
This sweet, quick bread is moist and rich, and needs no embellishment at all. It keeps up to 5 days, freezes beautifully, and makes a nice holiday gift.