Haricots verts with tarragon butter

This side vegetable might be super-simple to prepare, but it is absolutely delicious nonetheless. All that’s required is to make the tarragon butter and toss the blanched beans with it, and you end up with a side that’s superbly flavorful.

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Popcorn with Garam Masala Butter
As a child I would make popcorn in an old cast iron pot and stick my ear as close as I could so that I wouldn’t miss any of the popping sounds. I remember those days with great fondness.

So it’s no surprise that I still make my popcorn in a pot (actually I use a wok!). Except I have a glass top now, which allows me to watch the popping as well as hear it… If only I’d had one of those when I was a child!

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Butter cookies with dried cranberry and roasted pecans
The inspiration for this recipe arose a few years ago, when my mother-in-law gave me a huge bag of freshly picked pecans. I was absolutely delighted of course, but wondered what I would end up making with all these pecans.

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Romano Beans with Butter, Shallots and Chives

If you’ve never tasted Romano beans, you’re in for a treat!

These broad, flat pods are similar to green snapping beans – you eat the entire pod and cook them the same way. But Romano beans are even sweeter and more tender than the common green bean.

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