French 75
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This recipe, from The PDT Cocktail Book, is just what you need to channel your inner Hemingway. French 75s always make me feel elegant and festive.
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Green Goddess Dressing
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This is an absolutely delicious version of green goddess from Melissa Clark. It's good with salad and crudites and grilled meats and on and on.
Read MoreLemon or Lime Curd
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This is citrusy, creamy perfection. Please make and enjoy this ASAP. It's marvelous with rose petal jelly and toast, in Ebelskiver pancakes, with scones, straight from the bowl...
Read MoreRaspberry Curd
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I adapted this from a lemon curd recipe found on epicurious. This is the topping for my raspberry-lemon cheesecake, but is also good in many other ways!
Read MoreSuper Duper Steak Rub
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Super easy, totally fabulous. I like to make a bunch of this and keep the extra in a spice jar for future use!
Read MoreTuscan Onion Confit
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This recipe, by Merrill Stubbs of Food52, is a spectacular chutney-like cipollini fiesta. Great on your Thanksgiving or winter holiday tables, or really just anytime.
Read MorePumpkin Plum Muffins
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Another, very autumnal, variation on the basic muffin recipe. Love the savory-sweet flavor in the pumpkin and plum combo.
Read MoreGreens, Goat Cheese and Lemon Ravioli
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To me, this dish is simple perfection and highlights the beautiful bounty of local farmers markets and eating seasonably from them. I had a huge mess of just-picked mixed baby greens -two kinds of kale, mustard- and some fresh, young goat cheese- wouldn't a combo of those make a lovely stuffing for fresh ravioli? Yes!
I always like whole wheat with greens so incorporated some whole wheat pastry flour into the pasta dough. As well, since spring is on the horizon, I added lemon zest to the ravioli filling and made a lemon-butter sauce to top it all off.
Avocado Mash with Curry and Mustard Seeds
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This is a fabulous, unique dish from Heidi Swanson.
Read MorePappardelle with Ragu Bolognese
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This traditional Italian ragu recipe is from one of Mario Batali's cookbooks and is delicious. Make the whole amount so that you have some to freeze- you'll be glad you did.
Read MoreBeets in Orange Cream
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I didn't have limes so adapted Amanda Hesser's recipe for Beets in Lime Cream to Beets in Clementine Cream. I'm sure the limes would be fabulous, but so were the clementines!
Read MoreBraised Fennel with Meyer Lemon and Parmesan
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A really terrific way to highlight the flavors of both fennel and Meyer lemon, this recipe came from the NYTimes magazine ages ago.
Read MoreCabbage, Spiced and Braised
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This spiced cabbage makes a wonderful side dish or base for roasted salmon. It's also nice layered atop a rye cracker and hummus.
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Grilled Radicchio with Bruleed Grapefruit
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Bitter meets sour-sweet and then they meet sugar and heat. Mysterious, unique, damn good.
Read MoreRice or Cornbread Dressing, Louisiana-style
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Growing up in a family with definite Cajun roots, our Thanksgiving and Christmas tables were chock full of incredible food, including rice and cornbread dressings. Dressings are southern versions of stuffings and use rice or cornbread in place of the bread. As with many Louisiana recipes, you start with a saute of the Trinity (celery, bell peppers and onions) and then add to that.
Read MoreRoasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds
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This dish is fantastic, a really good and new way to use broccoli! From food52 chef, arielleclementine.
Read MoreRosemary and Brown Sugar Roasted Parsnips
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A delicious sweet and savory side dish or snack.
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Nanny’s Cranberry Sauce
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This is another recipe that's come through the generations of my family on my mom's side, and it's a jewel in our crown of goodies. This is the best cranberry sauce I've ever had, and I really mean that. In addition to a "must" at our Thanksgiving and Christmas tables, this sauce elevates a turkey sandwich to greater heights, is wonderful with roast pork, with yogurt in the morning, or again, plain for a little treat.
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