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Zucchini and Noodles in Green Curry Sauce with Thai Basil
Long strands of yellow and green zucchini lighten up a pasta dish, whether combined with spaghetti seasoned with lemon juice and zest, or here, served in a delicious, spicy and creamy Thai–inspired...
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Thai Basil Chicken
Basil of all varieties epitomizes summer for me. It’s persnickety about cold, so I start growing it in June when the weather warms, and between my garden and our CSA, we are harvesting it from June 21...
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Cumin-scented Tomato and Chickpea Soup with Socca
Arabic cooking around the Mediterranean as well as in the Middle East is characterized by combinations of spices, such as the C-lettered group: Cumin, Coriander, Cinnamon and Cardamom. I use them in...
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Coconut Chicken Curry and Indian-Style Green Beans with Mustard Seed
This month’s Spice Rack Challenge features mustard seeds, and while I’ve experimented with a couple of recipes for prepared mustard, I wanted to use mustard seed in some Indian dishes. I’ve virtually...
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Two Pots of Homemade Mustard
My antique German cobalt blue and white mustard pots with hinged with pewter hardware – charming miniatures of beer mugs from the same manufacturer – showcase my latest attempts at mustard. Making...
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Apple-Mace Muffins
These are the ultimate Sunday morning muffins – light but rich with a delicate crumb and a lingering spiciness. The tops are crunchy from a sprinkling of brown sugar crystals and the inside contains...
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Chard Stuffed with Winter Squash, Brown Rice and Currants
These flavorful little bundles are perfect for a fall meal, simply served with a salad of bitter greens, pears and walnuts or as a side dish for roast chicken. I wrapped lightly blanched leaves of...
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Cinnamon Pickled Grapes and a Refreshing Grape Shrub
Getting ready for the year-end holidays, I decided to pickle a new batch of grapes with a cinnamon stick and simple syrup made of sugar and vinegar. Brilliantly easy, provocatively mysterious yet...
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Oven-Roasted Garnet Yams with Cinnamon and Garlic
The organically grown baby “garnet yams” in our local produce market were just too good to pass up. I roasted them, slightly covered in olive oil and lightly salted, in a 350-375 degree oven,...
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Winter Squash Risotto with Sage
Risotto is one of the ultimate comfort foods in our house. A little leftover winter squash and turkey stock from the Thanksgiving bird were transformed into a delicious dish, satisfying enough to...
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