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!
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This is, simply, the best granola ever. Especially if you make the same substitution I do and use dried cherries in place of the coconut. :)
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This is such a delicious apple cake: incredibly moist, perfectly spiced, and as good for breakfast and a snack as it is for dessert!
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I love pestos and remember how liberated I felt when I realized they needn't be made just from basil and pine nuts. Rather, the possibilities are limitless and I have favorite recipes for mint-pistachio, sage-walnut and now this: basil-pecan.
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This is one of the most popular recipes I’ve ever served. It’s perfect in every way and came from Epicurious. Look for Grade B pure maple syrup which has a more assertive maple flavor than its Grade A kin.
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This is the quintessential chicken salad! Light, lovely, full of flavor! Make more than you think you need because you'll be thrilled to have leftovers.
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An unexpected salad, this is delightful in every way!
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This recipe, from "The First Ladies Cook Book," appeared in the NY Times in 1965. It was republished in a 2009 Recipe Redux article by Amanda Hesser. It's absolutely marvelous and very simple to make.
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This is my favorite-ever pecan pie. The oats are the perfect foil to the intense sweetness of the sugary filling, and the saltiness of my family pie crust provides a delicious counterpoint too.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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