The Foodist

The Foodist: Savory Garden Polenta

This warm and cheesy fresh herb polenta is a crowd pleaser! Fresh or fried it warms the spirit, soul, and body!

The Foodist: Favorite Hot Toddy

It is winter – during COVID! Here is our favorite Hot Toddy Recipe. From us to you!

The Foodist: Black Bean Soup With Bananas

A Mezzacello favorite! Black Bean Soup With Bananas. Three tastes that go great together!

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: 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: Zucchini Boats with Rice

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: Oyster Mushroom and Pork Soup

Delightful meal! Sumptuous noodles, fresh vegetables, and pork shoulder with a sesame sauce that is a delight.

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: 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: 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.