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: Crispy Seared Foie Gras on Polenta
The Foodist: Crispy Seared Foie Gras on Polenta with Jambon and Blackberries is a delight. Trust the process!
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: African Peanut and Sweet Potato Soup
A delicious and simple soup that is rich, hearty, filling, and delicious! A favorite at Mezzacello!
The Foodist: Roasted Butternut Squash Soup
This is an amazing soup! Roasting the butternut squash and gently roasting the other ingredients an amazing bisque.
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: Wilted Swiss Chard with Apricots, Pine Nuts, and Bacon
This wilted chard dish is packed with nutrients, flavors and surprises! Sweet and tangy!
The Foodist: Gnocchi with Creamed Eggs and Black Truffles
This is a sparkling and beautiful gnocchi, cream and egg dish with truffles and green chives.
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: Curried Chicken Salad with Blueberries & Cashews
A delicious and surprisingly simple chicken salid recipe with cashews and blueberries are sure to delight on a sandwich or atop crackers at a dinner party.
Pond Update for 2022 Part 1
Lots of new, fun stuff coming online for the aquatic ecosystem at Mezzacello. New pumps, filters, harvesting, and wetlands!
The Foodist: Roasted Carrots and Shallots
This is an absolute delight! The sweet carrots with a char and the unexpected finesse of roasted shallots. Yum.
The Foodist: Ramekin Eggs with Mushrooms and Spinach
This recipe is what's for breakfast, lunch or dinner. So fine, creamy, and delightful! Try it yourself!
The Foodist: Bread Cheese and Butternut Squash and Pesto Soup
I love this soup! It is an amalgam of three recipes, soup, stew, and pesto! Try it, love it!
The Foodist: Roasted Rack of Lamb with Sweet Mint-Almond Relish
If you are looking for a delicious and spectacular meal to impress, look no further. This is a delight!
The Foodist: Provencal Toast with Egg
Another opportunity to get the fantastic nutrition from peas porridge and add a classy provencal twist! Add a chic ring!
Big Mom's Cast Iron Pan
The story of a pan. Not any pan. Big Mom's cast iron pan passed down through generations and now a beloved member of Mezzacello.