With their brilliant orange-colored flesh, winter squashes are the kings of winter vegetables. Whether roasted, pan-sautéed, cooked in soups or stews, or puréed, they’re delicately flavorful and imbue a lovely sweetness.
Recent Posts
Cranberry-fig chutney
What’s a Thanksgiving feast without a deliciously tart cranberry sauce? Here’s a modern remix of the perennial Thanksgiving favorite. Spiked with ginger, cardamom and a touch of chili pepper, this cranberry chutney is a bold and exotic take on the classic cranberry sauce. Dried figs and a dash of Cointreau […]
Roasted butternut squash with garlic and sage
The magical attribute of butternut squash is its inherent sweetness. When roasted, butternut squash’s natural sugars caramelize, intensifying its flavor, and turning this humble vegetable into something sublime.
Porter Creek, Fiona Hill Vineyard Pinot Noir paired with shiitake mushroom gratins
As we drove towards Porter Creek Vineyards, the first thing I noticed was a small canary-yellow sign above the winery’s banner that read: “Organic farm, do not spray.” I smiled. My husband Marc and I were visiting Sonoma for a much-needed rest. I didn’t want our trip to turn into […]
Cauliflower purée with parmesan and thyme
Few recipes are as easy to make – not to mention as low in calories – as this cauliflower purée. Gently boiled in milk with a bundle of fresh thyme, the cauliflower acquires a delicate flavor and silky texture. With just over 100 calories per serving, this recipe is as […]
Maple-glazed pan-roasted Brussels sprouts with chestnuts
These perfectly shaped petit cabbages are irresistible when pan-roasted. Sweet, nutty and slightly crunchy, they’re intensely flavorful tiny packages. But when you add a drop of maple syrup to the pan, their sweetness gets intensified, making them even more delectable. Roasted with whole chestnuts, the Brussels sprouts acquire an earthy […]