Thanksgiving Recap 2014
A recap of our Thanksgiving menu for 2014, grain-free and largely organic.
A recap of our Thanksgiving menu for 2014, grain-free and largely organic.
I don’t think I have eaten clam chowder since moving back to Colorado, since there aren’t that many good restaurant venues to order it from; we haven’t purchased canned chowder since we were in college and used it as…
Challenging one of my strongest food prejudices with a rich, creamy chicken liver curry.
A quick, easy weeknight dinner, full of color and aromatic flavor.
A warm, savory soup that hits really the spot on a cold day, full of sweet potatoes, kale, and heavy cream.
A recounting of our 2011 Thanksgiving dinner, and a few of the best recipes from it.
An extra gallon of raw milk in the fridge prompts a spate of frenzied cheese-making! My very first attempts at homemade ricotta salata, mysost, and cultured butter.
Roasted tomato bisque with potato latke melts and pickled peppers, a warming autumn meal.
This year's rendition of stuffed zucchini has a Mediterranean spin, with ground turkey, fresh herbs, feta cheese and wehani rice, plus an irresistible tomato sauce.
Succulent smoky chicken with peach barbecue sauce on the grill still can't hold a candle to my potato-beet gratin, believe it or not!
A special offer from Scribbles by Sparks in August 2011, to benefit Windsor Dairy and enter a drawing for a free boxed set of handmade cards!
For the first time ever, I met a parsnip I actually liked, spun into a silky, savory puree.
Honey-sweetened lemon curd is not only perfect for topping crumpets and filling galettes, but also as a sweet-savory glaze for fish.
A nourishing tea party menu in honor of an elderly friend of ours: crumpets with homemade jam, raw clotted cream, and honeyed lemon curd, plus tzatziki tuna salad cups and lilac-infused syrup to sweeten the…
Adorable little potato pancakes not only use up leftovers, but sneak healthy butternut squash into your persnickety eater's diet! An incredibly versatile recipe.
The April 2011 Daring Bakers challenge was maple mousse served up in edible cups. I made almond-banana cups edged with chocolate, and made maple-bacon s'mores just for fun!
The February 2011 Daring Bakers challenge was panna cotta and oatmeal florentine cookies. I made a simple presentation with maple-balsamic caramel, an apple pie panna cotta, and a German chocolate panna cotta cake with yogurt.
Prosciutto-roasted pork with corn pudding in acorn squash boats: an easy and elegant autumn meal that would be perfect for either company or a quiet family dinner.
A recap of our Thanksgiving dinner from top to tail: turkey with prosciutto-hazelnut butter and all the fixings.