Carrots with Pistachio Herb Butter

Five star carrots with great flavor! These are super easy to make ahead for a big dinner.  I made the compound butter the day before, and cooked the carrots in water early Thanksgiving morning.   Right as the kitchen got crazy with all the last minute dishes having to find room in the oven, I […]

Roasted Chestnuts

Chestnuts roasting on an open fire . . . My first taste of roasted chestnuts was on Regent Street in London one Christmas.  My parents took us to see the Christmas lights and store windows, and on a corner was man roasting chestnuts in a little brazier.  They were warm and buttery and rich tasting, […]

Currently Obsessed with . . .

The Thanksgiving Edition   Pumpkin Pie Cookies    So darling–making these!! Your Last Stuffing Recipe  If only I lived in Portland where chanterelles are only $8/lb. Pomegranate Sangria  If Bobby makes it, I’M making it! Salad for Thanksgiving?  Yessssssssssssssss! Kabocha, Sage and Creme Fraiche Paparadelle  Who needs turkey leftovers? Pomegranate Cider Spritzer  But ’tis the […]

Parsley, Lemon and Cannellini Bean Salad

Bright, fresh, tangy and satisfying.  This is another rockstar recipe from Yotam Ottolenghi’s new book  Plenty More.    His recipes are easy to make and have surprising flavors that make my mouth so happy.  I hate canned beans, so I always make mine from scratch–plan ahead (four hours in a crockpot).  The second recipe below for […]

Tagliatelle with Walnuts and Lemon

If Yotam Ottolenghi was my personal chef, I could be vegetarian full-time.  The recipes in his new book Plenty More are dazzling in their riot of colors, and immensely satisfying without being chef-fy fussy.  This recipe took about 20 to 25 minutes from start to table.  Lemon tamed by a little cream completes a silky sage-y sauce […]

Potato Leek Soup

Ahhhhhhtumn (such a toastier word than Fall).  This is my all-time favorite season–warmy sweaters, wrap around scarves, wooly coats, and silky, luxurious, tummy-warming  soup that’s super easy to make and ready to serve in 30 minutes.  Hell yeah! 2 tablespoons unsalted butter 4 large leeks 1 baking potato (8 ounces), peeled and cut into two […]

Butternut Squash and Sage Pesto with Goat Cheese

I know.  It’s almost like the previous post, but it’s not.  This is . . . buh-buh-better! Make my pizza dough (link below)–it’s tried and true and so delicious — I’ve been making this for years.  The rye flour and beer gives the pizza crust huge flavor that adds so much to the sage and […]

Butternut Squash Pizza with Caramelized Onions and Bacon

It’s fall finally — time for soups, pot roasts and fall flavors.  I could eat butternut squash every single day. INGREDIENTS Pizza Dough 1 1/2 cups flour 1/2 cup warm water 1 1/2 teaspoons active dry yeast 1 tablespoon honey 1/4 teaspoon salt 1 tablespoon olive oil Toppings 1/3 cup + 2 tablespoons olive oil, […]