Italian wedding soup is a delicious, hearty meal. One night this fall I had a hankering for it, and wanted to make a...
Tennessee Wedding Soup
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Pickled Beet Salad
This salad is fresh and light, with a nice blend of sweet and earthy flavors, bright acidity and tangy richness. You...
Kale and Spring Onion Pesto
This recipe features my all-time favorite green: Toscano kale–also known as Cavolo Nero (or dinosaur kale, black kale...
How I Cooked: My Weekly Kale
Every week at the market I buy at least a couple of bunches of kale. To make it super-duper easy to add into any (and...
Kale Chip Popcorn
If you’re like me, watching the Academy Awards is a wonderful time to reflect on all the movies you meant to see to...
How I cooked: a whole chicken (and got four meals out of it)
This week, I am starting a new, informal series on this blog to sometimes share with you how I actually, in real time,...
Apple Butternut Tartlets (with caramelized onion, thyme, and local cheese)
Fall is here, and you know what that means–pie. I’m a fan of fruit plus a crust in any variation: pumpkin pie, apple...
Two Ways to Use Apples this Fall
Apple season is upon us! Here are two ways that I like to celebrate this seasonal treat. If you’re at the market...