In the Kitchen with Tiffani Faison

By Yankee Magazine

Apr 26 2023


Boston top chef Tiffani Faison at her latest restaurant venture, Tenderoni’s.

Photo Credit : Adam Detour | Food Styling: Chantal Lambeth

In “A Taste For the Good Life,” (season 7, episode 4) senior food editor Amy Traverso meets up with Boston celebrity chef Tiffani Faison to tour three of her restaurants and cook one of her signature dishes, Potato Gnocchi with Taleggio Fonduta and Salsa Verde. Here, Tiffani shares a trio of recipes for the home cook, including the Taleggio Fonduta and Salsa Verde featured in the episode.

(L-R) Grilled Chicken Thighs with Salsa Verde, Spring Veggies with Taleggio Fonduta Dip, and Spring Veggie Pasta with Creamy Cauliflower Sauce
Photo Credit : Adam Detour | Food Styling: Chantal Lambeth

Spring Veggies with Taleggio Fonduta Dip


For the vegetables
Kosher salt, for the water
5 carrots, peeled, cut into sticks
10 asparagus stalks, trimmed
10 red-skinned new potatoes, halved
20 green beans, trimmed
Additional seasonal vegetables, as desired

For the dip
3 tablespoons salted butter
½ cup finely diced onions
1 teaspoon kosher salt, plus more to taste
4 garlic cloves, very finely minced
¼ cup dry white wine
3 tablespoons all-purpose flour
2 cups half-and-half
¼ cup grated Parmesan cheese
4 ounces Taleggio cheese (thick rinds removed, thin rinds OK)
Chopped parsley, chives, and/or other fresh herbs


Fill a 4- or 5-quart pot with water and set over high heat. Add a generous amount of salt and bring to a boil. Set a bowl of ice water next to your stove.

Drop the carrots into the boiling water and cook until crisp-tender, about 1 to 2 minutes. Remove and immediately plunge into the cold water to stop the cooking. Drain and set aside. Repeat this process with the rest of the vegetables. The asparagus will take about 1 minute, the potatoes 8 to 10 minutes, and the green beans about 2 minutes.

Now, make the fonduta dip: In a 3- or 4-quart pot over medium heat, melt the butter and cook the onion until it’s just translucent, about 3 minutes. Season with salt, add the minced garlic and cook, stirring, for about 2 minutes. Stir in the white wine, scraping any browned bits off the bottom of the pan, and simmer until it’s reduced by two thirds, about 2 to 3 minutes.

Add the flour, stirring with a rubber spatula until you have a thick paste. Add the half-and-half and cook, stirring with a whisk, until the mixture thickens, about 4 to 5 minutes. Add the cheeses, whisking to combine. Gently simmer  for another 10 minutes, stirring frequently (reduce heat to medium-low if the mixture seems too hot to avoid scorching the bottom).

Use a blender or immersion blender to produce a creamy, silky sauce and season with salt and pepper to taste. Pour into a bowl, garnish with herbs, and serve warm with the vegetables for dipping. Yields 4 to 6 servings.

Grilled Chicken Thighs with Salsa Verde


For the salsa verde
½ cup finely chopped parsley
¼ cup minced chives
¼ cup minced shallots
2 medium garlic cloves, very finely minced
2 tablespoons capers with their juices, chopped
2 teaspoons honey
½ cup champagne vinegar (rice vinegar also works well)
¾ cup extra-virgin olive oil
1/3 teaspoon red chili flakes
Kosher salt, to taste

For the chicken
1 tablespoon kosher salt
1 tablespoon cracked black pepper
8 skin-on chicken thighs, boneless or bone-in


First, make the salsa verde: In a large bowl, whisk all the ingredients together. Add salt to taste and more vinegar if needed. Set aside. (The salsa verde may be made up to 3 days in advance and refrigerated; allow to come to room temperature before serving.)

Sprinkle the chicken thighs all over with salt and pepper and let them rest for 15 minutes. Meanwhile, set up your grill for medium direct heat. Set the chicken thighs, skin-side down, on the grate. Cook, covered, for 6 minutes, then turn and cook until the internal temperature reads 165°, about 4 more minutes (about 9 minutes for bone-in). Transfer to a platter to cool for 5 minutes. Just before serving, drizzle with the salsa verde and serve extra sauce on the side. Yields 4 to 6 servings.

Spring Veggie Pasta with Creamy Cauliflower Sauce

1 tablespoon plus 2 tablespoons salted butter
1 cup sliced mushrooms (any type)
Kosher salt, to taste
1 tablespoon olive oil
1 small onion, diced
4 cloves garlic, thinly sliced
1 tablespoon fresh thyme, chopped
3 cups chopped cauliflower
4 cups milk
1 cup shelled peas (thawed if frozen)
½ cup chopped asparagus (tender green parts only)
3 cups orecchiette pasta, cooked and cooled
2 tablespoons minced chives
Freshly ground black pepper
Freshly grated Parmesan


In a small frying pan over medium-high heat, melt 1 tablespoon of butter and sear the mushrooms until nicely browned and crisped at the edges on one side, 4 to 5 minutes. Season to taste with salt. Stir the mushrooms and continue cooking until golden brown all over, 3 to 4 more minutes. Set aside.

In a 4-quart saucepan over medium-low heat, add butter and oil. When the butter has melted, add the onion, garlic, and thyme and cook, stirring occasionally until soft, about 6 minutes. Add the cauliflower and milk, increase heat to medium high and bring just to a boil, then reduce to medium-low and simmer until the cauliflower is soft enough to fall apart, about 20 minutes. Using a standing or immersion blender, puree the cauliflower mixture until completely smooth, then season with salt to taste. Return the sauce to the pot and set over medium-low heat. Add the peas and asparagus and simmer until just tender, about 4 minutes. Meanwhile, reheat the mushrooms over medium-high heat in the frying pan for about a minute. Add the pasta to the saucepan and stir to warm through, gently breaking up any pasta stuck together. It may initially seem like too much sauce for the pasta, but the sauce will thicken. Season to taste, and arrange in a serving bowl. Garnish with the seared mushrooms, chives, black pepper, and plenty of Parmesan. Yields 4 servings.