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.
One of my favorite take-away lunch spots when I worked in downtown San Francisco offered a shaved fennel, apple and smoked whitefish salad. The salad works equally well with chicken or duck.
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!
Panzanella is an Italian summer salad made of stale bread (the “pane” part of Panzanella), tomatoes and other in-season vegetables.
Put your pantry and spice rack to work. With barely heating up your kitchen, this vegetarian chickpea dish packs a wallop of flavor in very little time.
“Chicken and waffles.” Ok, they’re good. Fine, whatever. But “chicken and corn kernel pancakes with yogurt sauce,” – fantastic!