Newsletter
Appetizers & Nibbles
  • Pistachio and Chive Goat Cheese on Puff Pastry Wafers
  • Roasted Butternut Squash Dip with Crème Frâiche
  • Roasted Sweet Pepper, White Onion, and Basil Salsa
  • Spicy Crab Dip with Cilantro and Chives
  • Spicy Crab in Wonton Cups
  • Spicy Pecans
  • Wild Mushroom and Puff Pastry Pockets

    • Soups, Chowders, & Chili
  • Chicken Hominy Soup
  • Curried Fish Soup
  • Curry in a Hurry
  • Creamy Mushroom Soup with Parmesan-Herb Croutons
  • Hot Beef Borscht
  • Spicy Corn Stew with Chunks of Salmon
  • Texas-in-the-Bag Chili
  • Delicata Squash Soup with Parmesan Croutons
  • Rustic Butternut Squash and Cannellini Bean Soup

    • Salads & Main-Course Salads
  • Asian Chicken Salad with Green Onion-Sesame Dressing
  • Asparagus Salad with Shaved Watermelon Radishes, Castelvetrano Olives and Shaved Perrydale Cheese
  • Butter Lettuce Salad with Persimmons and Pomegranate
  • Forget Caesar: A Bang-Up Cleopatra Salad
  • Shaved Fennel, Lemon, and Arugula Salad with Pan-Seared Salmon
  • Spinach Salad with Mushrooms and Sweet Peppers
  • You Goat Girl—Green Bean Salad with Grilled Figs and Goat Cheese

    • Vegetables & Sides
  • Asparagus Spears
  • Cherry Tomato Skewers with Fresh Basil
  • Herbed Rice with Celery
  • Honey and Chipotle Glazed Sweet Potato Spears with Lime
  • Lisa Morrison’s Cranbeer-y Relish
  • Mango Salsa
  • Mashed Potatoes
  • Minnesota Wild Rice with Dried Fruits
  • Mixed Grill of Zucchini and Yellow Summer Squash with Pesto Dill
  • Mushrooms Sautéed with Onions and Herbs
  • Italian Sausage, Mushroom, and Sage Stuffing

    • Pizzas & Sandwiches
  • Grilled Lamb and Pita Sandwiches
  • Grilled Pizza with Fig Jam, Prosciutto, Blue Cheese, and Arugula
  • Italian Sausage and Three Pepper Pizza
  • Pizza Regina Margherita—Tomato, Buffalo Mozzarella, Olive Oil, Basil, and Cherry Tomato
  • Neopolitian Pizza Dough

    • Vegetarian Entrees
  • Acorn Squash with Wild Rice, Cranberries, Walnuts, and Hickory-Baked Tofu
  • Mac and Cheese on Steroids
  • Penne Pasta with Butternut Squash
  • Penne Pasta with Grilled Sweet Peppers, Grilled Onions, and Basil
  • Stuffed Peppers Southwest-style

    • Meat
  • Classic Beef Stew
  • Flank Steak Thinly Sliced Over Arugula with Garlic and Lemon Oil
  • Hoisin-Grilled Flank Steak
  • How to Cook the Perfect Steak
  • Roast Loin of Pork Stuffed with Apricots and Dried Plums
  • Korean-Style Grilled Short Ribs
  • Teriyaki-style Pork Tenderloin
  • The Big Beef Burger Stuffed with Blue Cheese
  • Quick Beef Burgundy
  • What A Back: Baby Back Ribs

    • Poultry
  • Barbecued Turkey with an Apple Cider Brine
  • Biscuit-Topped Chicken Pie
  • Brined Turkey
  • Chicken and Artichoke Fricassee
  • Chicken Breast with Tarragon-Mustard Paste
  • Chili-Rubbed Chicken Thighs with Smashed Grilled Potatoes and Mole Sauce
  • How to Carve a Turkey
  • Roast Turkey Breast for a Small Gathering
  • How to Truss a Turkey
  • Roasted Chicken with Lemon, Garlic, and Fresh Rosemary
  • Sautéed Chicken Breasts with Tarragon and Lime
  • Panko-Coated Chicken Breasts with Tarragon and Lime

    • Fish & Shellfish
  • Alder-Planked Salmon with Fresh Herbs
  • Grilled Salmon Brochettes with Mango-Orange-Habañero Mojo
  • Pan-Roasted Salmon with Green Beans, Yellow Pear Tomatoes, and Basil Oil
  • Shrimp Poached in Beer with Cajun Mayonnaise
  • Whole Roast Salmon with Farro

    • Breakfast & Brunch
  • Blueberry Ricotta Pancakes
  • How to Cook the Perfect Omelet
  • Smoked Salmon Blintzes with Sour Cream and Chives
  • Spinach, Cherry Tomato, and Feta Frittata

    • Breads
  • Apricot-Banana-Ginger Breads
  • Herb Drop Biscuits

    • Desserts & Treats
  • Dark Chocolate S’mores Sundaes
  • Gingerbread Bundt Cake with Crème Anglaise
  • Grilled Pineapple
  • Ice Cream with Bananas, Rum, and Cream
  • My Favorite Cheesecake with Chocolate and Strawberries
  • PMS Espresso-Chocolate-Walnut Brownies
  • Shortbread Stars
  • White Chocolate Dipped Pretzel Logs