Roasted Acorn Squash Salad with Wheat Berries and Blue Cheese
Acorn squash skins are quite leathery and the cooked flesh will pop out of it as you cut the wedges. Use a butter-knife to help separate the skin and flesh if needed.
Continue reading >>Pear, Goat Cheese and Prosciutto Panini
Think of this as an upscale cousin to the average Joe grilled cheese, and as a perfect pair with creamy soups. Feel free to mix up the cheese; I like to add a generous grind of pepper on top of the pears before topping too. You can use any type of pear you like, but…
Continue reading » »Crispy Mashed Potato Cakes
I’ve always wanted a recipe like this, and I spent some time perfecting it. Would it be better to coat the cakes in panko? I wondered. It turned out to be too much trouble, and didn’t make the cakes that much crispier. What if I sprinkled cheese on the outside to make a crisp, savory crust? Nope. That didn’t add as much punch as I’d expected. This straightforward recipe–it takes just a few minutes to pull together–yielded the best results, and will be one I go back to again and again. I hope you do too.
Continue reading » »Peanut-Sweet Potato Soup
Strangely enough, peanuts and sweet potatoes make a great pair. Between the warm fall hues of this soup and the crisp, bright flavors of the Fennel-Apple Salad accompanying it (get the recipe in the Nourish Weekly Menus archive), this meal is truly a feast for the senses.
1 tablespoon peanut oil
1 cup onion, diced…
Devilish Egg Salad
My husband claims to not be very fond of egg salad . . . but he loves deviled eggs. I, on the other hand, can’t be bothered with filling those fragile egg white shells. So this is my compromise. An egg salad that tastes like deviled eggs (with a little added heft from minced celery). Heaven.
Continue reading » »Eggnog Flans with Maple and Toasted Walnuts
Premade eggnog and maple syrup ensure this elegant make-ahead dessert comes together in a hurry!
Continue reading » »Root Veggie Latkes
A trio of root veggies, in lieu of traditional potato, make these latkes a touch sweet while exotic spices add a bit of heat.
Continue reading » »Cider-Brined, Sage-Rubbed Turkey Breast with Mulled Cider Glaze
If you’re cooking for a couple or a small crowd on Thanksgiving–or any time of the year, really–this turkey breast is a serious winner.
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Barbecued Beef Brisket
Soaking the hardwood is crucial for successful barbecue. As you may have learned while camping, wet wood produces lots of smoke–bad for camp-outs but just what you want for barbecue. For brisket and other relatively lean cuts, basting is necessary to keep the meat moist; any kind of high-quality beer will work well in this recipe. Hardwood chunks are ideal, since they burn slowly and produce gentle, consistent smoke.
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