Cheesecake, Crème Fraîche – Goat Cheese with Sour Cherries
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The combination of black pepper and sour cherries in concert with the cream and goat cheeses and crème fraîche is magnificent! Another Melissa Clark gem!
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Featured Recipes
Preserved Lemon and Thyme Compound Butter
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This is an absolutely fabulous compound butter for use on grilled strip steaks and potatoes.
Read MoreOde to Tuscany
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Who doesn't love Tuscan food?! This is an homage to that region and the simple beauty of good Italian pasta.
Read MoreToasted Cumin and Coriander Aioli
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This aioli is great with kofta burgers, roasted asparagus or as a robust dip for crudite. In concert with my kofta burgers, it was chosen as a Community Pick on Food52.
Read MoreCouscous with Celery, Parsley and Red Wine Vinegar
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I found this many years ago in Amanda Hesser's, "Cooking For Mr. Latte;" it's been a staple ever since. T, especially, loves it.
Read MorePotato Leek Gratin
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This is an absolutely delicious, decadent yet humble gratin. It makes for a stellar side dish.
Read MoreQuinoa with Apricots and Pistachios
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A wonderfully fresh and super healthy salad full of herbs, dried fruit, nuts, quinoa and a great vinaigrette. I've never served this to anyone who didn't become an immediate fan. Recipe from a 2005 Cooking Light. It doubles/triples well.
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Southern Greens Crostini
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Do you like bacon, remoulade sauce and greens? Then you will like this. If you don't love collards or chard, substitute any other green leaf veggie.
Read MoreThyme Gougères
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These cheesy bread puffs are simple and delicious and a hit at every party at which I've served them. They freeze beautifully too.
Read MoreGrape and Rosemary Focaccia
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Known as schiacciata con l'uva in Italian, this is a terrific, unique flatbread cooked with rosemary, grapes, pine nuts and olive oil.
Read MoreGarlic Bread a la Louisiana
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This is an old family recipe that is irresistible. Dripping with garlicky butter that's studded with parsley, paprika and cayenne, you will never be able to eat just one piece.
Read MoreWhole Wheat Spaghetti with Chicken, Fennel, Currants and Mascarpone
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In the mood for pasta, I was rummaging in my fridge and saw shredded rotisserie chicken, fennel and a bit of mascarpone. Some random flash of old reminded me that I’d once seen a dish with pasta, chicken and currants. YES! So, I sauteed some garlic, fennel and currants in some olive oil, salted it well, added a healthy dash of cinnamon and some chicken, sauteed some more, deglazed with some of the white wine I was drinking and kept warm.
In the meantime, in super-well-salted water, I cooked some whole wheat spaghetti until al dente, reserved 1/2 cup of cooking water, and then tossed the pasta, a nice knob of mascarpone and about 1/4 c cooking water into the fennel-chicken mixture. I stirred/cooked it all over low heat, adding a bit more cooking water as I went to keep it vaguely saucy, and served with freshly grated parmesan and some chopped fennel fronds on top.
Melon and Watercress Salad with Marcona Almond-Honey Dressing
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I made this salad up one night during a bout of inspiration and was incredibly pleased. It is refreshing, zingy and just lovely all around.
Read MoreRenee’s Applesauce
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I got this recipe from my Aunt Renee. It's the best applesauce I've ever had, and I've never found a taster who disagrees with that assertion. It is wonderful with most any combination of apples and has a gorgeous pink hue when you leave some of the red apples unpeeled. This is for kids and adults a like!
Read MoreCorn Cakes with Citrus Greens
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Another delicious, vegetarian recipe from Yotam Ottolenghi. This is really delicious. If you wanted to move away from this being vegetarian, adding diced, cooked bacon to the cakes would be super. Also, I bet you could use orange juice in place of the lemon for a different flavor profile.
Read MoreArtichoke-Olive Dip
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This is unbelievably simple, always tasty, can be made ahead/saves well, and I've never served it to anyone who didn't ask for the recipe afterwards.
Read MoreLusty Sungold Love
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If you read Em-i-lis at all regularly, you might know how I feel about summer tomatoes. Obsession is not too strong a word. This recipe came about as an homage to Sungolds, that marvelous orange cherry tomato variety.
Read MoreGrilled Bread with Thyme Pesto
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Once you get past having to de-leaf a huge number of thyme sprigs, this is beyond fabulous, and you'll be glad you made it! Scrumptious!
Read MoreFeta Salsa
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This is such a delicious use of all of these ingredients. Great with pita chips, atop salads, with grilled salmon... it's just darn good.
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