Sauteed Radishes with Mint
You may know–and love–radishes in their raw state. But they’re lovely in this delicious side too. Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint.
Continue reading » »Flash-Roasted Carrot Sticks with Cumin-Carrot Yogurt Sauce
The inherent sweetness of garden-fresh carrots is heightened by honey in this dish, and given a spicy kick from cayenne. Make the sauce as spicy as you like with a little or a lot.
Continue reading » »Garlic Parsnip Fries
Parsnips have an earthy sweetness to them, making them an interesting alternative to same-old, same-old potato fries. These, with sliced garlic and Parmesan, are downright addictive.
Continue reading » »Roasted Winter Veggies
This basic recipe is one we turn to again and again with different mixtures depending on what’s at the market. I love how, after about 15 minutes, the kitchen is perfumed with a deep, sweet scent that lingers well past dinner. They’re super versatile too. Serve them with anything–or on their own–or fold them into pasta or a frittata. And it’s a perfect recipe to practice your knife skills.
Continue reading » »White Bean and Kale Ragout with Turnips and Sausage
This ragout is meant to be a throw-together-fast-on-a-weeknight kind of meal. If you have sweet potatoes instead of turnips, use them. If you have Swiss chard in the fridge but no kale, sub it instead. You may be surprised by how much flavor you can coax, with the help of a well-stocked pantry, out of the ingredients you have on hand.
Continue reading » »Revelationary Duck Confit
This recipe, originally inspired by the Revisionist Confit of Duck Leg in Sarah Schneider’s A New Way to Cook, is one that has been repeated over and over again in our house. I normally kick off winter by cooking up a dozen and freezing them. Whole, they’re delicious crisped up in a frying pan or the oven. Or shred their meat into salads, soups, pasta–even dumplings or tacos.
Continue reading » »Persimmon and Pomegranate Salad with Pecan-Coated Goat Cheese
If you have a wee one, put them to work seeding the pomegranate. Fill a deep bowl with water, cut the pomegranate in half, and show them how to keep their hands below water while they work. The seeds will drop to the bottom and the peel will float to the top, and you’ll have a neat and happy helper come mealtime.
Continue reading » »Pumpkin Spice Oatmeal with Toasted Pecans
This breakfast is downright decadent; like a pumpkin pie in a bowl. Don’t let its sumptuousness rob you of pleasure though, this dish is super-healthy too. It’s loaded with fiber from the pumpkin and whole grain goodness from the oats.
Continue reading » »Sweet Potato-Kale Bread Pudding
You can bake these little bread pudding muffins a few days ahead; cool and refrigerate. Reheat them in a low oven while the turkey rests. You also can cook this in a 2-quart baking dish instead of a muffin pan, if you prefer.
Continue reading » »“Sans Pan” Cider Gravy
This is a great gravy to use when you’re grilling a bird and don’t have a pan to collect the juices. A quick turkey stock made from the neck and giblets (removed before the turkey roasts) is enhanced by a nutty roux and brightened by a splash of apple cider. As Nickie says, “it’s the perfect autumnal gravy.”
Continue reading » »
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