The Foodist: The Ultimate Onion
A deluxe and delicious buttery roasted onion dish with Feta cheese, honey, and thyme. All over a bed of strained Kefir and walnuts!
The Foodist: Exotic Quail Egg Salad
This salad is a surprising and savory delight and you can add bacon or a warm vinaigrette to warm it up!
The Foodist: Scotched Quail Eggs
Quail are the newest fowl species at Mezzacello. Here is a recipe for delightful scotched quail eggs that Rick makes!
The Foodist: Cauliflower and Roquefort Soup
This is a modification of another The Foodist recipe. The cauliflower, roquefort and walnuts pair nicely. If you are not allergic to nuts, TRY THIS!
The Foodist: Chestnut and Pumpkin Soup
Another delightful soup from The Soups of France. This soup is good hot, warm or cold! Perfect soup to impress!
The Foodist: Cabbage and Roguefort Soup
Another exquisite soup from the book The Soups of France. This one has fresh veggies from the garden and that cheese!
The Foodist: Wilted Dead Nettle Balsamic
This was a delight! Purple Dead Nettle wilted with spinach and topped with balsamic vinegar and a poached duck egg!
The Foodist: Catalan Roasted Eggplant and Tomato Soup
This classic french soup is influenced by spicy Catalan and arabic flavors. A very rich and tangy soup!
The Foodist: Frog Legs in Watercress Cream
This is a deceptively simple and delicious cream soup. Everyone is put off by the frogs legs, but do try it!
The Foodist: Classic Roasted Chicken
This simple and delightfulrecipe is super simple and made with fresh winter root vegetables and juicy chicken.
The Foodist: Butter Is Better Fresh
This is a simple way to make fresh butter from heavy whipping cream or goat or cow milk that has NOT been pasteurized.
The Foodist: Tiny Potato Crouton Crecy
These remarkable little potato croutons Crecy are the most amazing addition to a soup one can imagine! Fast and tasty.
The Foodist: Cream of Carrot (Potage Crécy)
This delicious potage Crecy is a cream of carrot soup that is delicious warm or cold. Served with potato croutons.
The Foodist: The Essential Greens Recipes
This is a master recipe for all greens, but Collards in particular! Jim hates collards, but he loves this recipe because it is heartier and less vinegary.
The Foodist: Slow-Cooked Cherry Tomatoes with Coriander and Rosemary
A delicious roasted tomato and garlic dish. Great on a cold night or as a summer sauce.
The Foodist: Oyster Mushroom and Pork Soup
Delightful meal! Sumptuous noodles, fresh vegetables, and pork shoulder with a sesame sauce that is a delight.
The Foodist: Lox and Goat Cheese Omelette
This was a delightful breakfast! It was a re-imagining of the traditional bagel with lox. Eggs and goat cheese fill in.
The Foodist: Zucchini Boats with Rice
This is a summer staple! I love it when Rick makes this! Savory, nutty, tasty, and completely vegetable based delight!
The Foodist: Sauteed Portobello Mushrooms
This delightful and delicious recipe is easy to make and endlessly adaptable. Even if you don't like mushrooms!
The Foodist: Black Bean Soup With Bananas
A Mezzacello favorite! Black Bean Soup With Bananas. Three tastes that go great together!