Roasted Cabbage with Roquefort is a serious upgrade to your average cabbage side. In fact, it’s so flavorful it’s almost enough to be a meal on it’s own. Last year, for St. Patrick’s Day, I served roasted cabbage as a side to accompany my Lamb and Eggplant Shepard’s Pie. This year, I made some incredible […]
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This Red Grape, Blue Stilton Salad came about when I needed a nice winter salad to serve with Boeuf Bourguinon. I was so focused on the main dish, that I forgot all about the salad. Fortunately, I had some leftover cocktail nuts on hand, so that’s where I started. Next up was the vegetable drawer. […]
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I made these Ricotta and Acorn Squash Tarts for the first time for Thanksgiving dinner years ago based on a recipe from food and wine. They made it back on the Thanksgiving 2010 menu as well. Ricotta and Acorn Squash Tarts have become one of my go-to knock their socks off hors d’oeuvres, especially for […]
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In the Winter, it can be hard work to make salads that excite and inspire the senses, which is precisely why I love this Winter Salad with Green Apples and Golden Beets. It’s chock-full of texture, flavor, and color, the keys to making any salad exciting. And this time of year, when root vegetables are […]
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If I offer you a grilled cheese, chances are good that a Grilled Havarti Dill Cheese and Tomato on Pumpernickle Rye is what will wind up on your plate. I just call it, “Regular” Grilled Cheese. This fact has caused plenty of teasing over the years, and I have a book of grilled cheese recipes to […]
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It’s hard to believe that it’s already Super Bowl time, but it is, and this year, I’m expanding on last year’s menu with these Mushroom Sliders. Super Bowl Parties tend to be meat and more meat, with a side of junk food. Of course, there’s plenty of that at my Super Bowl Party, but it’s […]
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Of the three different tamales on my Hot Tamale Dinner Menu, these Mushroom and Kale Tamales are my favorites. That is quite the accolade too, because they’re all amazing. The strong mushroom and kale flavor is perfectly balanced against the dark chile rojo salsa. Even when we make all 30 of each kind, and we’re […]
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Butternut Squash and Bean Tamale Filling came about after trying out the tamale filling recipes of others, because I wanted to make one of my own. I decided on a vegetarian filling, since the tamale dough itself is so rich in and of itself. The beautiful colors of the beans and squash in this one […]
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I blame the cold, but I’m off task again with this classic French Onion Soup. It all started this morning as I wrote up my notes for the Cranberry Margarita. See, it’s a frozen margarita. And in general, I don’t even like frozen drinks (but this one’s great). I just came in from walking the […]
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This Stilton Tart with Blueberry Sage Compote is a lovely thing to make for a New Year’s Eve cocktail party. One of the best parts about it is that since it’s made with a special stilton, it’s perfect as an hors d’oeuvres or as a savory dessert. It’s amazing with a special port or glass of […]
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The hearty cracker as the base makes for a beautiful and rustic dish with my Pickled Pear Bruschetta. The rich mascarpone shallot spread is both delicate enough in flavor to showcase the pear and creamy enough to make this nibble feel substantial. Pickled Pear Bruschetta sets a perfect winter tone and the lush gold color of […]
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Bruschetta is a great make ahead appetizer and this Fava Bean and Orange Bruschetta is both gorgeous and unexpected. With frozen vegetables and plentiful citrus fruits, it’s festive and seasonal. Fava Bean and Orange Bruschetta is also fairly healthy, which is a great way to ring in the New Year. 1 cup fava beans, shelled and […]
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