Black garlic adds sweet umami flavor to this dressing.
Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.
I love the sharp and slightly bitter flavors that heartier greens like kale and Belgian endive offer.
This light and creamy dressing is the perfect foil for slightly bitter escarole.
The key to working with any wood-fired oven or grill is giving it ample time to get up to temperature. These cooking systems get very hot – up…
It’s spicy and creamy with a hint of sweetness.