Fried Flowers
Stuffed and fried pumpkin blossoms make the perfect garnish for a hearty meal of pork chops over couscous with a sauce of roasted tomatoes and Brussels sprout leaves.
Stuffed and fried pumpkin blossoms make the perfect garnish for a hearty meal of pork chops over couscous with a sauce of roasted tomatoes and Brussels sprout leaves.
Shave and a haircut... This simple pasta highlights finely shaved Brussels sprouts with the addition of nuts, brown butter and Parmesan cheese, and is a great way to ease picky eaters into a fearsome vegetable.
Chicken legs oven-braised with lentils and radicchio---and the leftovers make a fantastic lentil salad for lunch!
Our neighbor Marcia was kind enough to gift me with some Asian pears from her tree. These unusual autumn fruits taste like pears but maintain a crunch more like an apple, and while they ripened…
In honor of LiveSTRONG Day 2010, I prepared a yellow menu full of hearts: luscious golden chanterelle soup and spiraled pesto rolls using daikon greens and flaxseed.
Balsamic-roasted radicchio is the anchor for this dish: its tender-crispy texture and tangy-bitter flavor with hints of rosemary and garlic elevate a Parmesan-crusted fillet of rockfish on a bed of silky black-eyed pea puree.
A bowlful of sunshine is always welcome on an autumn afternoon, and this golden tomato soup with filling barley and fresh shelling beans fits the bill.
In honor of the inaugural Kitchen Play Progressive Party, I cooked up the main course recipe of Manzo alla Panna, a beef roast studded with Parmesan cheese, serving it up with braised kohlrabi greens and…
Almond-crusted salmon with two options for saucing: a veronique sauce with green grapes and cream, or a Moroccan tomato coulis scented with cinnamon and honey.
A Pacific Northwest meal inspired by the flavors of Greece and Turkey: Salmon marinated in pomegranate molasses, honey and garlic, served over a bulgur pilaf studded with purple hull peas, radish greens and golden cherry…
A loving rendition of the classic Greek casserole, moussaka, served with a light cabbage-carrot salad called lahanosalata.
Hitting the farmer's market in the rain, and a stir-fry of ground pork, green beans, and peppery radishes.
A savory crostata of ricotta and Parmesan cheeses, sauteed beet greens and leeks, and a rustic, flaky crust.
Fricassurry? Curricassee? Whatever you want to call this curried chicken fricassee with tender apples and salt-roasted fingerling potatoes, it makes a delicious autumn meal. Amazing where some collard greens can take you!
Purple potatoes are a colorful take on starch; plus, rockfish fillets braised quickly in a rich sauce of tomato, silky leeks, and creamy hull peas.
My introduction to purple hull peas, braised with bacon and onions for a Southern-style side, and steeped into purple-tinged jelly.
Tuna corks with shredded carrot salad, and a svelte apple tart for dessert---a French-style dinner perfect for the transition to fall.
A short discussion of farmer's market meat options and how it led to a meal of braised oxtail ragu, homemade gnocchi, and more importantly, some sublime roasted dragon beans.
All sorts of homemade fixings to pair up with hamburgers, from fries to coleslaw to onion rings, and even microwave potato chips!
The final week of the Preserve the Bounty challenge, focusing on dried foods such as corn, herbs, and zucchini. Also included is an overall list of the fruits of my labor this summer.