I met a woman at a party not too long ago and we bonded over our mutual love of cooking. Talk turned to our favorite Thanksgiving side dishes, and she said that one of hers was the Beet Puree in the original Silver Palate Cookbook. …Continue reading: Roasted Golden Beet and Apple Puree
I love fall days where you can take a brisk morning walk, hear the wind in the trees and feel the crunch of dry leaves underfoot— …Continue reading: Sausages in Red Wine
Half virtuous–half decadent. That is the genius of the fish taco. The virtuous part is the lightness of the fish, the fresh crunch of the cabbage, the tang of cilantro and lime. …Continue reading: Crispy Fish Tacos with Creamy Chipotle Sauce
Ginger, cumin, garlic, and cilantro are separately four of my favorite flavorings, but together become a taste that I crave. So this Memorial Day weekend, …Continue reading: Indian Spiced Sliders with Curried Mayonnaise
This now-classic pasta dish is not originally Italian, but was reputedly invented at Le Cirque restaurant in New York in the early 70s by a restaurateur named Sirio Maccioni. …Continue reading: Pasta Primavera
My mother left this earth almost nine years ago and I miss her everyday. She had an interesting life starting as “doll baby” born on a Texas farm.