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Blistered Cauliflower
It seems like almost overnight people have discovered that cooking cruciferous vegetables with high heat is the way to go.…
Fruit galette
For me, galette is the French word meaning “pastry for the nonbaker,” although obviously that is an inaccurate translation. This…
Recipe
Overnight Danish Rye Bread
My first experience with this hearty, dense-in-a-good-way bread was at a party, served open face,…
Pasta from the Lair of Magica De Spell
When she is not busy trying to steal Scrooge’s lucky dime, Magica lives on the…
Home-Made Poppadoms with Tomato Masala
I love a tower of restaurant poppadoms and a parade of chutneys as much as…
Chard with chilli, shallot and cider vinaigrette
Chard is an odd one. The difference in texture between the hard stalks and the…
Fricasse de Girolles au Vin Jaune
Vin jaune or ‘yellow wine’ is a barrel aged, oxidative wine made from the savagnin…
The Big Brekky Skillet
This is my go-to breakfast option every weekend. It’s perfect for serving a household of…
Roasted Asparagus with Yummy Sauce
I planted asparagus in my seventh year of living in our house, and I ate…
Signature Sauces
Avoid added sugars and preservatives by making your own zesty and flavorful condiments.