I am a huge fan of cookbooks. I collect them like somebody would collect stamps, coins or action heroes, lovingly lining up my collection on shelves, reorganizing and rearranging it occasionally just for fun. I’ve taken cookbooks with me on planes for “light reading”. They sit on my nightstand, often piling up as I acquire yet […]
BEET AND AVOCADO SALAD Read More »
There is magic in the deglazing of a pan. All those crispy, flavorful brown bits stuck to the bottom just get sucked right up into the sauce. Especially when wine is involved, then it gets really good. It’s so magical that I can’t help but sneak wine into so many dishes. I love flavor and
GREENS AND SAUSAGE WITH ORECCHIETTE Read More »
If I had to give up dairy, I would eat a lot of slow-cooked White Bean and Ham Soup with Parmesan Toasts and risotto. Cheese and yogurt would be hard to give up, but there are few replacements for the delicious richness of cream. I love adding a bit of cream to finish a good
WHITE BEAN AND HAM SOUP WITH PARMESAN TOASTS Read More »
I should start by raving about “the star” fall ingredients in this recipe. Roasted Brussels Sprouts and Acorn Squash. These are the things I should be yelling about, bursting with enthusiasm to share with you. But no. Today what I really want to talk about is dijon mustard. This ingredient, in my most expert opinion,
ROASTED BRUSSELS SPROUTS AND ACORN SQUASH IN A MUSTARD MAPLE SAUCE Read More »
I’ve been going Coconut Lentils with Roasted Chickpeas and Winter Squash crazy! I made a double batch of these lentils not once, but twice, in the span of a week. The first time was for a girls night. I served roasted cauliflower and blackened eggplant on the side. We ate most of them that night
COCONUT LENTILS WITH ROASTED CHICKPEAS AND WINTER SQUASH Read More »
