Bring to a boil, down to a simmer.
Persimmons are a gorgeous, sunset-colored fruit with a delicately sweet flavor. I’m incredibly fortunate that my sister’s in-laws have a farm in Kingsburg, California, and for the last couple years I’ve been given several beautiful persimmons to enjoy. They are such a treat. These squat, tomato-shaped persimmons are the Fuyu variety, and they can be
Black eyed peas are thought to bring luck to those who eat them on New Year’s Day. This preparation is so rich and flavorful, even those who don’t need luck can enjoy this dish. Although I put cassoulet in the title, this recipe is largely influenced by African American and Southern cuisine. Black eyed peas
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,
I worked at a family owned Greek restaurant for five years in my twenties. For most of that time it was my responsibility to fold the tyropites, small savory pastries that were cheese-filled triangles of phyllo. Typically once a week I would come in a couple hours before we opened, brew and pour myself some
Dave and I have a tradition for Valentine’s Day. Instead of going out for dinner we cook for ourselves, but we take the opportunity to splurge on ingredients and make it extra special. We also rotate who makes the entree and who makes the dessert and appetizer. It is always a lot of fun, and
I remember waking up Thanksgiving mornings to the house already smelling magically like Thanksgiving. We generally ate our feast in the mid-afternoon, and my mom would begin turkey preparations bright and early, before her children were awake. She always filled her bird with the stuffing so it needed to be made before the turkey went
Down to a Simmer 