a journal of food, family & friends
Have a huge bumper crop of zucchini this year? Couldn't pass up a deal at the farmer's market.
Adapted from Bon AppétitRich & flavorful with boosts from miso, mushrooms & kombu
With just a hint of pumpkin flavor, these beauties are the perfect addition to your family feast.
Adapted from a recipe by Chef Jimmy BradleyA stick-to-your-ribs kind of salad.
Very loosely adapted from a recipe found in The Silver SpoonInspired by a dish served at Otto Strata, Melanzane Alla Parmigiana "Il Mattone"
Inspired by a Food Network recipe for Fried Eggplant Lasagna RollsA cross between eggplant parm & lasagna, these lighter Sautéed Eggplant Lasagna Spirals are an impressive combination of the two.
Adapted from BH&GA flaky pastry crust is filled with eggs, pancetta, cheese and Greek yogurt for a delicious update to an old favorite.
Adapted from Cooking LightHearty stew-like soup; just add a green salad & some crusty bread to sop up the flavorful broth.
Based on a recipe by Ina Garten in Barefoot Contessa: Back to BasicsIna's Company Pot Roast recipe transforms an inexpensive beef chuck roast, some red wine, a little brandy, carrots, onions, celery, leeks, and tomatoes into a meal you'll want to serve.
Based on a recipe by Maria StelmachHearty dish loaded with flavorful eggplant, zucchini, portobello mushrooms & spinach.
Pieces of pork tenderloin are pounded thin then pan-fried to perfect crispiness.
Make these awesome muffins your way - regular or gluten-free.
Based on a recipe from America's Test Kitchen's BURGERSScrumptious herb-infused charred pork is well complemented by sauteed broccoli rabe.
Adapted from a recipe featured in Good HousekeepingThis light and creamy pumpkin dessert is the ultimate tastes-like-fall treat.