The Best Cranberry Chutney

May I humbly suggest that cranberry sauce should be replaced with cranberry chutney at your next holiday meal? You don’t even need to wait for a special occasion meal! I am devoted to having sweet condiments with my savory food, so I make and eat a lot of fruit chutney. In my freezer, right now,…

Wild Mushroom Cobbler (Gluten-Free)

I’ve made Wild Mushroom Cobbler every Thanksgiving for about 18 years. The original recipe is from The New Vegetarian Epicure by Anna Thomas (A treasure trove of fancy vegetarian dishes for special occasions).   I’ve tweaked the recipe a lot at this point and I’ve been meaning for a long time to share it again here…

Chocolate Swirl Meringues

One of my oldest friends  called me the other day to talk about meringues.  He was experimenting with adding freeze dried fruit to meringues.  It so happened that I was attempting to do a final test on my chocolate swirl meringue recipe.  Meringues were meant to be.

Caramelized Cream Eggs with Rosemary and Anchovies

This is a vastly simplified version of a wonderful baked eggs with anchovies and cream recipe that I’ve made for a long time.  This simplified version  takes less than 10 minutes and uses just one skillet.

Two Green Chutneys- Mint Coconut/ Cilantro Peanut

You buy a bunch of mint or cilantro for a recipe.  The recipe uses a few sprigs out of the bunch.  The rest wilts in your fridge.  Next time, you skip the fresh herbs and the dish does not taste as good.  Grrrrrrrrr. There are a lot of ways to preserve fresh herbs so that…

Passionfruit Raspberry Tart (vegan and gluten-free)

Today is my birthday! It’s never a good day for a birthday.  There is often a blizzard, or flu epidemic or bad deadline in mid march.  This year there’s a pandemic.   Happy birthday to me!  If it were ever a good day for having a birthday party, I might make this my requested birthday tart. I…

Marinated White Beans in Radicchio Cups

I have been eating this salad a lot lately.    It’s the  pleasing texture and flavor contrasts that are holding my attention –  bitter, crunchy radicchio and tangy,  soft white beans.  Also, it’s very easy to make.

Love Spells in the Form of Tarts and Other Tasties

Hello!  I know it’s been a while.  I’ve cooked many delicious things in the last year, but have not felt inspired (or had the time) to document.  Inspiration finally came recently when the brilliant and beautiful Syrie Moskowitz asked me to make the tarts and treats for an event that she her fellow Muses were…

Pickled Red Cabbage

Yesterday was the last pickup for our Farmshare until the Spring. I was thrilled to receive more red cabbage. My body loves this delicious stuff. My fellow CSA members seemed less excited. We got red cabbage last time and most people probably still had some at home. I got one extra head from the swap…

Making Patra in a North American Kitchen

Last November, I taught a series of gluten-free cooking classes to children with celiac’s disease.  The class was generously hosted in the beautiful kitchen of one of student’s parents.  These parents were amazing cooks themselves, but had realized that their daughter did not want to learn to cook from them, so they brought me in….