Granola
We absolutely love granola. I make this recipe at least once a week. It doesn’t last long around our house. It isn’t very sweet, which is how we like it. However, you can increase the amount of...
View ArticleSouthern-Style Cornbread Dressing
I grew up eating cornbread dressing for special occasions, such as Thanksgiving and Christmas. This dish, baked in the oven in a casserole-style baking dish, is made with savory homemade cornbread and...
View ArticleA Million Cooks
I have been working with the folks at A Million Cooks for about a year. A Million Cooks is a resource for people interested in the food they eat, who grows the food, where it comes from, where to buy...
View ArticleSmoked Ham and Apple Pancakes
This morning I decided that I wanted something a tad sweet but also savory for breakfast. I had bought a tiny smoked ham from Taylor Boetticher at Fatted Calf, and I wanted to include some of that for...
View ArticleCarneros Bistro & Bar
I was thrilled to have lunch with a friend at Carneros Bistro & Wine Bar in downtown Sonoma. I had been hearing about this restaurant for so long and especially about the executive chef, Janine...
View ArticleSnowy Food Weekend in New York City
We love to visit New York in December and were just there for a weekend filled with food, holiday cheer and snow! We decided to stay in the SoHo area of town to be close to many of the things we...
View ArticleSouthern-style Holiday Candy – Divinity
When I was growing up in Georgia, I made a candy called Divinity every year for Chistmas. I would give plates of it away as gifts. Somewhere over the years, I stopped making it. This year, I...
View ArticleRoasted Goose
This year we decided to cook a goose for the holidays. We had never cooked one before so this was new territory. Our inspiration came from one of the farmers at the San Francisco Ferry Plaza Farmers...
View ArticleMashed Yukon Gold Potatoes with Braised Leeks
This is one of my favorite side dishes. I have always loved soft, braised leeks, and they are plentiful right now in our Bay Area farmers markets. They are a perfect addition to mashed Yukon gold...
View ArticleMeyer Lemon Curd
I have an abundance of Meyer lemons year-round on my trees in Northern California. One of my favorite ways in which to use them is in tangy and sweet Meyer Lemon Curd. This curd is so versatile. I...
View ArticleMaster Cheese Affineur, Claudine Vigier of La Fromagerie du Comtat in Provence
Carpentras has become one of my destinations in Provence. It is home to one of my favorite restaurants, Chez Serge, to one of my favorite patisseries, Patisserie Jouvaud, AND to the best cheese shop...
View ArticleNew Year’s Day Good Luck Soup
I grew up in Southeast Georgia, and our tradition for good luck for the New Year was eating Hoppin’ John. To us, Hoppin’ John was a big pot of dried black-eyed peas cooked with hog jowl or ham shank....
View ArticleGrits with Piave Vecchio Cheese
Ingredients 4 cups water 3/4 teaspoon salt + additional to taste 1 cups stoneground grits 3 Tablespoons butter 1 cup piave vecchio or parmigiana reggiano cheese, grated 1/2 cup roasted red pepper,...
View ArticleFarro “Risotto” with Mushrooms, Roasted Red Peppers and Swiss Chard
Ingredients 4 Tablespoons olive oil 1/2 cup chopped red onions 1 cup sliced mushrooms 1 cup farro ½ cup white wine 4 cups mushroom stock (or chicken, or vegetable) ¼ cup dried porcini mushrooms,...
View ArticleGranola
We absolutely love granola. I make this recipe at least once a week. It doesn’t last long around our house. It isn’t very sweet, which is how we like it. However, you can increase the amount of...
View ArticleChocolate-Banana-Cinnamon Whole-Grain Paninis
These chocolate-banana-cinnamon paninis are favorites of ours. We have them a couple of times a month for breakfast, usually on the weekend. We like to use rustic bread from the farmers market, along...
View ArticleFarro “Risotto” with Mushrooms and Fresh Asparagus
Tender asparagus is such a treat. I can’t resist buying a few bunches when it first shows up for the season in our local farmers markets. It is delicious alone but also pairs well with so many...
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