Pumpkin Plum Muffins
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Another, very autumnal, variation on the basic muffin recipe. Love the savory-sweet flavor in the pumpkin and plum combo.
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Greens, Goat Cheese and Lemon Ravioli
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To me, this dish is simple perfection and highlights the beautiful bounty of local farmers markets and eating seasonably from them. I had a huge mess of just-picked mixed baby greens -two kinds of kale, mustard- and some fresh, young goat cheese- wouldn't a combo of those make a lovely stuffing for fresh ravioli? Yes!
I always like whole wheat with greens so incorporated some whole wheat pastry flour into the pasta dough. As well, since spring is on the horizon, I added lemon zest to the ravioli filling and made a lemon-butter sauce to top it all off.
Chicken Kiev
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An absolutely divine, perfect dish adapted from Cooks Illustrated. This is a time-consuming dish but well worth it. This recipe makes four Kievs; even if you don't plan to eat all four at the time of making, make them all and freeze your extras. You'll be glad you did!
Read MoreLemon-Lime Glazed Cake
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Wanting a more natural alternative to Nanny's Lemon Lime Refrigerator Sheet Cake, I created this, a delicious, intensely lime cake with equally intense lemon-sugar glaze.I adapted this from a Bon Appetit recipe published in 2009.
Read MoreCocoa Brownies with Browned Butter and Nuts (if you like)
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This recipe, from Bon Appetit, won my brownie-off and will be my go-to brownie recipe for now. Each brownie is sublime perfection. I've never met anyone who doesn't agree!
Read MorePreserved 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 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 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 MoreRed-Chili Cornbread
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I found this recipe in the NYTimes Magazine which adapted it from Marco Shaw at Eno Restaurant and Market in Durham, NC. This is, quite possibly, my favorite cornbread. Its red-flecked hue and slight kick are totally appealing!
Read MoreSeared Radish and Hakurei Turnip Crostini
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This recipe is very slightly adapted from Melissa Clark's Radish Crostini. It's a delicious, unique way to use fresh radishes.
Read MoreEasy Truffled Mushroom Ravioli
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This pasta dish is really simple, quick and tasty, an excellent way to use and highlight fresh mushrooms.
Read MoreLentils and Leeks with Gruyere
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If ever in need of a simple, delicious way to use lentils or of a perfect side dish for roast salmon, look no further.
Read MoreMuffins, Base recipe for our favorite
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Thiswhole-wheat muffin recipe, from Mark Bittman, is infinitely adaptable and very good. I never make this plain recipe but this is what all my other muffins are built off of.
Read MoreSoupe à l’Oignon Gratinée
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This recipe, from Ali-Bab's “Gastronomie Pratique,” first appeared in The Times in a 1974 article by Craig Claiborne. I discovered it in a 2007 NY Times Magazine Recipe Redux by Amanda Hesser. It's been a favorite ever since- decadent, simple, hearty, fabulous.
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