This is the fall season in a dish. A delicious grain (farro) plus a veggie (roasted gold beets), cheese (feta), nut (maple-glazed pecans) and a fresh herb dressing (chive-sage oil). Absolutely wonderful, fresh, healthy and pretty!
Read MoreSince I was very young, I've adored a good crisp and still take great pleasure in all manner of crisps, crumbles and cobblers today. They remind me of home; they're simple yet, when well done, extraordinarily good; they're flexible; and they're a terrific way to highlight fresh fruit. I love blackberries and peaches and enjoy adding herbal elements into sweet things; it provides terrific contrast to the sugar aspect as well as a complexity you might not otherwise have. This is a perfect crisp in my opinion. I hope you enjoy it too!
Read MorePappa al pomodoro is the consummate comfort food. Humble, simple, rustic, and hearty, I am always amazed that five extraordinarily basic ingredients can be cooked into something so spectacular.
Read MoreThis is a delicious variation on traditional basil pesto and is a great way to use up a lot of sage!
Read MoreAnother sage pesto, this one using the traditional pine nut. Delicious! Serve with pasta and/or grilled salmon, or whatever else sounds good!
Read MoreA wonderful, wintry blend of flavors. While delicious as a crostini, I suspect this would also be delicious as a savory dessert, atop french toast or tossed with pasta.
Read MoreI found this recipe in the NYTimes Magazine which adapted it from Marco Shaw at Eno Restaurant and Market in Durham, NC. This is, quite possibly, my favorite cornbread. Its red-flecked hue and slight kick are totally appealing!
Read Moremusings from a stay-at-home, cooking-obsessed mom
Subscribe by email:
Or, you may also
subscribe by RSS:
Contact Emily by email:
Have a question about getting involved in a political campaign? Want to become more of an activist? Need more info on a specific issue?
Ask your questions and share your ideas below, and read Community Questions here:
