Growing up in Louisiana, I came to love Tabasco pepper jelly. Spread over a Port Salut-topped cracker? Perfection! I also adore plum jam and wanted combine both into a jam with the spice of the pepper jelly but the ease in making of the plum. This perfectly fits my bill. Love!
Read MoreI 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.
Read MoreI ordered and marveled at the quinoa and honey-glazed carrots I enjoyed during lunch at Gramercy Tavern one day; this is my version of it!
Read MoreThis recipe, which comes from Nancy Silverton's Mozza cookbook, turns beet skeptics into ardent fans; it is truly divine!
Read MoreUtilizing lobster, avocado and grapefruit, this an absolutely wonderful, elegant starter or side dish.
Read MoreI often find blueberry jams to be uncomfortably sweet. This recipe remedies that by incorporating tangy rhubarb, Cava and a few grinds of black pepper. Delicious on toast, on yogurt or with cheese and crackers.
Read MoreHave mercy, this is good. If peaches aren't in season, substitute a fruit with a similar taste profile that is.
Read MoreThe creamy, nutty texture of the black rice pairs so nicely with chopped mango, scallions, avocado and a lime-serrano-rice wine vinaigrette!
Read MoreThis 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.
Read MoreThis is truly delicious and makes a great side dish for any entree- salmon, roast turkey, etc. It's become a favorite at my holiday table.
Read MoreThis is Mario Batali's recipe. He says, "it would be better to overcook them by 5 minutes than to undercook them by one." In addition to my two small augmentations -adding lemon and mint- I think toasted pine-nuts would be a great touch. Simple, delicious!
Read MoreA super-flavorful red chili scented with cinnamon, chock full of beans and easy to make with a number of pantry staples.
Read MoreWhen blood oranges are in season, I'm always smitten by their marbled beauty and juicy tang. Though I'm happy to eat them plain, I have long wanted to make a jelly with their juice and this year thought Prosecco and crystallized ginger would be terrific additions. They definitely are!
Read MoreI adore sunchokes; they're nutty, earthy, flexible tuber. Here, I've used them in a wonderfully flavorful, robust, rich (but not heavy) winter soup!
Read MoreThis is such a bright, flavorful dish: leeks drizzled with a garlicky oil, roasted and then topped with breadcrumbs toasted with grapefruit zest and juice.
Read MoreThis cranberry-pomegranate blend is just really, really tasty! A wonderful compliment to steak, cheese, creamed greens...
Read MoreAfter Thanksgiving one year, I couldn't bear the thought of another turkey sandwich. This salad was born and is a delicious way to use up leftover roast turkey.
Read MoreWhen the weather shifts towards a decidedly fall-into-winter temperature range, my cooking shifts too in an almost subconscious way. I like the way this makes me feel connected to the natural patterns of the world around me. The produce at the farmers market has been glorious of late: the deep greens of the lettuces, kales and their kin and the rich sunset-like hues of the tree fruits, winter squash and cruciferous clan. You almost can't avoid making a casserole or two and such was the impetus for this simple, satisfying bake.
Read MoreWhat's not to love about a great bread pudding? It's comforting, delicious, decadent and homey, all at the same time. Topped with a caramel whiskey sauce...well, that's perfection.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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