Wild Mushrooms Roasted in Parchment In her new book, "Tender," Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
Caramelized Sunchokes with Meyer Lemon Zest & Parsley Sauteing sunchokes in a little olive oil, butter and sugar transforms a homely tuber into a beautiful side dish.
Improvised Lentil Soup with Bacon & Juniper Berries Lentil soup is easy to improvise on a chilly night. Even better, it's hearty enough to serve as a main dish.
Shaved Celeriac, Radish and Pecorino Salad with Pomegranates A handful of well-chosen ingredients yields a winter salad that's light and bright yet earthy.
Warm Brussels Sprouts Slaw with Bacon A handful of flavor-packed ingredients yields a simple yet stellar winter side dish that's perfect with roast beef, pork or fish.
Rustic Blood Orange Marmalade Chock-full of tender bits of candied peel, this versatile, bittersweet blood orange marmalade recipe has a fruit-forward flavor.
Meyer Lemon Ricotta Scones Meyer lemon zest and juice add a bright note to these moist, tender scones.
Spaghetti Squash with Spicy Sage Pesto & White Beans Spaghetti squash, sage pesto and white beans combine for a hearty meatless entree or side dish.
Spicy Sage and Parsley Pesto Improvise a seasonal pesto as an easy and delicious way to use up those extra herbs you have on hand.
15-Minute Farrotto with Sage and Butternut Squash Butternut squash and whole-grain risotto are hearty match made in heaven. Soaking the farro slashes the cooking time for a speedy healthy dinner.
