The butternut squash in our garden are going bonkers – good thing there are so many ways to enjoy them!
This vegetarian “cooking from the pantry” dish, spiced farro with garlicky spinach, packs bold flavors.
This is my version of San Francisco’s Barbacco restaurant’s lunch staple, braised chicken thighs with green olives and almonds.
It doesn’t get more Tuscan than Ribollita, a soup found on menus and in Italian kitchens everywhere in the fall and winter.
Quiche has an air of elegance to it, doesn’t it? Really, though, with the requisite custard base, it can be a dumping ground for whatever you have in your refrigerator!
Spinach and Ricotta Gnudi are like the fillings of cheese ravioli, but they are made like a meatball. Without its pasta “clothing,” it’s nude!
“Chicken and waffles.” Ok, they’re good. Fine, whatever. But “chicken and corn kernel pancakes with yogurt sauce,” – fantastic!
When a garden-loving father of a friend gave me a huge basket of tomatoes… I had to make gazpacho!
Perfect for a brunch, lunch or dinner, and using very few and basic ingredients, this sweet sausage, fennel bulb and potato bake is an all-in-one meal that is deeply satisfying.
Cold weather is the perfect time for stews and soups. Beef with harissa and carrots is unexpected, and a great way to shake up your repertoire.