Bring to a boil, down to a simmer.
I first made this salad on Christmas Eve of 2014. The colors are perfect for Christmas, and there is a symphony of flavors from the roasted cauliflower, earthy beets, shallots, sherry vinaigrette, and pecans that are lightly glazed with maple. The beets can be roasted ahead of time. If you are serving for a holiday,
This is a hearty, satiating stew that will help get you through a cold winter day. The base is roasted and pureed cabbage and parsnip, which both have plenty of flavor. Then there are chunks of rutabaga, turnip, and carrot. Sometimes I also add potatoes, although I did not for this batch. The stew is
Koginut squash is a gorgeous cross between a pumpkin and a butternut. They have beautiful golden skin, and bright orange flesh. They are very sweet like butternut, but not as much of a pain to prep. I really enjoy roasting them because you can eat the skins much like delicata squash. Here they are topped
Duck confit is succulent, rich and tender. While it seems fancy, it ‘s incredibly easy to make. It just takes a little time. Here I pair it with a simple salad of roasted squash and arugula. The acidity of the vinegar and pepperiness of the arugula balance the fattiness of the duck. Duck confit was
Chili is a Halloween tradition for my family. When we were kids, one of my parents made a big pot of beef chili on Halloween. They would serve it with an assortment of toppings like shredded cheese, sour cream, and always Fritos. Then we would warm and fill our bellies with it before we left
This slaw is everything I want in a coleslaw and more. It has plenty of crunch and tang, with added depth and heat from smoky chipotle peppers, and a touch of sweetness from crispy apples. I got the idea to put chipotle in coleslaw from Bricia Lopez. She has a recipe in her book Oaxaca:
Mussels have a special place in my heart. My husband proposed to me right after we feasted on wild mussels that we (mostly he) harvested from the Long Island Sound. Now when I have them I can’t help but think of that special day. This recipe combines two of my favorite summer ingredients, corn off
This is an easy recipe that is perfect for hot summer days. The cucumber makes it light and refreshing, while the almonds give it a touch of richness. It has a good punch of flavor from the vinegar and garlic. I normally eat mine for lunch, but it would also be a great starter for
This white bean and cabbage soup is extremely basic. I debated whether or not to post it because it’s almost too simple. However, it’s a current favorite, and so good that I’m sharing the recipe anyway. This humble soup is also very inexpensive to make. It’s little more than beans, cabbage, onion, garlic, and bay
These “nachos” are so satisfying. They hit most of the flavors I love in real nachos, but with the added nutrition and satiating fiber of sweet potatoes. I mentioned in my Lasagna Spaghetti Squash post how I’m happy to incorporate extra vegetables into my meals when I can. While I’ll never turn down a good
Down to a Simmer 