Last fall, I was in the car listening to The Splendid Table on NPR when they started discussing whole stuffed and roasted squash. I was inspired, and later that week I started to play around with the idea.
Not long after that, I made some for a dinner party I was catering. For our “fall feast” last month, I did another adaptation. The first step is to make the filling—which is the recipe I’m posting today. Continue reading
I mentioned in a post last week that squash is one of my favorite fall foods, so it shouldn’t come as a surprise that I’m sharing another recipe that features butternut squash. This one can actually use any leftovers from the roast squash recipe that I posted last week. Continue reading
Here’s the second recipe from our Fall Feast. (Note the roasted butternut squash in the upper left corner of the photograph above.)
When I was deciding what to make for our dinner, I looked at the organic produce from my Full Circle box and found green beans. I also had some fresh ginger root in the refrigerator, so I decided to combine the two. Continue reading
As the weather turns colder, and I have to put on extra layers when we go rowing in the mornings, I’ve been thinking about fall: warm, comforting foods that suit this season and the produce that is now available at local farmers markets.
To create a menu for the blog, I recently prepared a Fall Feast for friends that included some of my favorite fall ingredients: pumpkin and other squashes, beans, pork, and braising greens. Here is the first of the recipes from that meal that I’ll share on the blog over the next few weeks. Continue reading
With halloween approaching, I thought it might be nice to include some pumpkin recipes on the blog.
My mother loves to cook and bake and she’s constantly trying out recipes and sharing them with me–or showing me recipes that she thinks I should share. (Unfortunately, she doesn’t own a computer, so she can’t follow my blog.) Mom has been making these muffins since I was a teenager. Continue reading
My husband loves macaroni and cheese, so when my mother came across this recipe in the Seattle Post-Intelligencer (years ago), she sent it to us without even trying it. I first made it when some friends were coming over for dinner and it was a big hit.
Now I often make this for clients, especially those who have children, though it’s popular with almost everyone. Continue reading
I first made these spring rolls for an event in 1997, and now many of my clients request them. Because the recipe requires about a day to make, I usually make them for parties rather than for my weekly clients. I shred and dress the vegetables the night before, then finish the other steps the next morning. Continue reading
Many people think of gazpacho as a red tomato-based soup, but I like this yellow tomato version, which I first found in the August/September 1997 issue of Fine Cooking magazine.
I recently served this at a mother-daughter luncheon, where the hostess was introducing her future daughter-in-law to friends and family. The party was for 25, so I doubled the recipe below and served the soup in bouillon cups. Continue reading
Tagged Dairy-free, Gluten-free-optional, Recipes, Soup, Tomatoes, Vegetarian
Here’s another dish we served at a recent dinner party. I like it as an accompaniment to Moroccan Chicken with Preserved Lemon and Green Olives, but it also goes well with grilled salmon or a whole roast chicken. Continue reading
A client recently requested that I make my spring rolls for a party, but the event had been moved up a day, so I did not have enough time to make them. Instead, I created this salsa recipe and served it on endive petals. Continue reading
Thyme with Sage 