Risotto has always been one of my favorite dishes to make, especially in the winter. It’s the perfect base for meats like braised short ribs, in which I usually keep the risotto somewhat simple. This recipe, however, I made a little bit more special so that it can stand on its own at the Christmas table.
Continue reading “Mushroom Marsala Risotto with Brown Butter Chanterelles & Fried Ciabatta Crumbs”
A simple, seared pork chop is hard to beat, and also easy to mess up. Accomplish that perfect sear and all you need to complete the dish is a rich sauce or, in this case, a spiced apple chutney.
Continue reading “Seared Pork Chops with Spiced Apple Chutney”
There was always one dessert at culinary school that would hit the table and be devoured in seconds. It was a Basque cake. And it is the perfect Christmas dessert.
Candied nuts, popcorn, and….chocolate. The holidays give me an excuse to combine all three of these things into one delicious mix.
It’s the new year, and everyone automatically tries to eat a little healthier. While it’s easy to assume that healthy food is bland and boring, that’s not the case at all, especially with this farro salad.
Continue reading “Farro with Braised Fennel & Lemon Vinaigrette”
Roasted squash is such a good holiday side dish because it’s easy and automatically festive. With just a few more simple touches, it can be one of the best dishes on the table.
Continue reading “Roasted Acorn Squash with Brown Buttered Pecans & Pomegranate Seeds”
The inspiration for this dish came from a family tradition we have of making wassail, a traditional warm spiced cider punch from England. While hot chocolate is probably the most common winter drink, this cider is a whole new kind of cozy. It’s made with apple cider, three other fruit juices, and lots of cinnamon sticks. As it cooks, the flavors blend and the whole kitchen begins to smell of warm spice.
Continue reading “Vanilla Crepes with Winter Spiced Cider Syrup”
I like my ice cream rich and creamy. And homemade, too. Nothing compares to the fresh taste and smooth texture you get by making it yourself. And my favorite part, you can eat the decadent warm custard (to make sure it tastes okay, of course) before freezing it.
Once I tried Glory Kitchen’s Provence nut and spice mix for the first time, I was hooked. So much flavor is packed into one little perfectly sized container. The Provence blend contains cashews, dried currants, flax seeds, onion and an intriguing blend of herbs (thyme, marjoram, basil and savory) with just a touch of sea salt to bring out the other flavors.
Continue reading “Bay Scallops with Sweet Orange Glaze & Bok Choy”
This risotto is lemony, cheesy and the perfect base for sizzling hot scallops.