Are you ready for a true confession? I rarely cook from a recipe. The first time I made this Pumpkin + Homemade Chicken Sausage Pasta there was no script. I tell you this so you understand my process of getting a recipe from my brain to your screen– one that I know will work for you at home and that you can trust. A recipe that will hopefully make it onto your table. How an Idea Becomes a Recipe A new recipe concept starts with thinking and dreaming about the flavors, colors, scents, and textures of ingredients. This work happens when I’m asleep and when I’m awake– all the time! All that I have learned in over 50 years of cooking and eating informs how a new recipe idea comes together. Step One Intuition led the way when I first made this marigold Pumpkin + Homemade Chicken Sausage Pasta, like with most things I cook. I found it warm and comforting. It was delicious enough to share, and didn’t take a fortnight to make, and …
You’d never know there was no meat in this rich silky poutine gravy, and the crispy, chewy roasted parsnips take it to new but familiar places. A fantastic main dish or “bar food” course for vegans and omnivores alike.
Back in the ’80s we thought we were so cool to make fajitas at home. Tex-Mex was a new rage and it became a fun new party food. Back in those days, we made fajitas with a thick London broil, sliced and then marinated, each slice grilled individually. The peppers (only green bells were readily available in those days) and onion were flash-sauted on the stovetop. What did we know? This zhooshed up version takes fajitas next level . . .
I’ve been experimenting with the design Rule of Threes in my cooking. In this dish the triad of warm earthy lentils, smoky-sweet nectarines, and cool creamy burrata is more than the sum of its parts. Each of the parts requires very little or no preparation. The vinaigrette acts like the jewelry that ties the whole ensemble together. Quick to pull off but ever so delicious, beautiful, and versatile, make this soon for a fancy-easy brunch, lunch, or dinner.
Long on gourmet attitude, short on effort and time, this recipeless guide makes summer dinner go easy. Eight ingredients, under 30 minutes, and you are a cooking genius! Use the same guide in the autumn using your oven to roast the peppers and warm the Feta and beans.
As a kid I hated peanut butter and jelly sandwiches. The basic components were good, I thought. But jelly seeping through the bread, the gluey palate-sticking nature of the thing, and the whole sandwich mangled by a thermos smacking it inside the lunchbox of a girl with a purposeful stride? Thank you, but no. If Crunchy Cold Buckwheat Noodles in Peanut Sauce had been popular among suburban moms so long ago, it would have been my absolute lunchbox preference. The chewy buckwheat noodles draped in a velvet cloak of spicy, gingery
Scorching record-breaking heat is promised across much of the U.S. this week, and you need cooling solutions, right? You’re going to need this– the best simple yet fancy cooling salad I can think of– light, fresh and hydrating, and ever so tasty. When you eat it, try to imagine someone nearby fanning you with a palm leaf. Can you feel it? This refreshing salad was made to serve with an equally refreshing chilled rosé. I love the 2020 Quady North Rogue Valley/Southern Oregon GSM Rosé for it’s South-of-France typicity we don’t often find in an Oregon rosé.
Our sweet little home melts into the backdrop of a 260+ acre forest. We have loved the forest for all it gives. Birdsong, shade, the ever-present rustling of the treetops, the pure fresh earthy scent that’s especially noticeable in the early mornings, and the eerie sounds that call from it after dark. Beginning Tuesday, as happens in Oregon, the crop of timber– the entire forest– will be harvested. By September what once was a Douglas Fir forest will be three new homesites. We knew this would happen one day. We just liked to think that one day was 20 years from now. What does one serve on the occasion of a forest being cut down?
The only thing better than ice cream for dessert is ice cream and sorbet for dessert! Making both with the same fruit makes a beautifully balanced contrast of color, tanginess, sweetness, creaminess and frostiness. This type of dessert duo is one of my entertaining go-to’s. The frozen desserts can be made in advance– a big win for the host! There is something show-stopping about serving it this way. I like to serve my ice cream/sorbet duos with some type of cookie, often a shortbread or something nutty.
Vintage Celery Amandine is proof that celery is more than a minor-league bench player at your table. There is a reason why celery is last to be chosen for Team Exciting Foods. Grocery store celery is pale, stringy, flavorless, and waterlogged in comparison to locally-grown, bright green, crisp version that hasn’t been trucked half-way around the world. Garden-grown or farm-fresh celery is a different thing altogether.