I’m a snacker who tends to graze throughout the day. That’s why I adore this simple spread, featuring an assortment of savory treats that can sit out for hours on end….
Butternut Squash and Tahini Dip
It’s official. I’m obsessed with Julia Sherman’s new cookbook, Arty Parties. I’ve only tackled two recipes – whole roasted cabbage with whipped ricotta and this butternut squash and tahini dip – but both were flawless. I know I’ll love the others….
Whole Roasted Cabbage with Whipped Ricotta
Now that Halloween is behind us, time to start planning for Thanksgiving! If you’re tired of serving turkey as the main course, may I suggest this whole roasted cabbage with whipped ricotta, persillade and garlicky croutons. It’s one of many resplendent recipes in Julia Sherman’s new cookbook, Arty Parties….
Root Vegetable and Barley Stew
After polishing off nearly 3 pounds of poultry, I was in the mood for plant-based food. So as soon as I watched Samantha Seneviratne prepare a batch of root vegetable and barley stew, I craved a bowl (despite her son’s “terrible” review)….
Sheet Pan Chicken with Tomatoes and Chickpeas
I’m a fan of Carla Lalli Music and her inventive yet approachable creations, like spaghetti aglio e olio with kale. So I was thrilled to receive a copy of her new cookbook, That Sounds So Good, from the folks at Clarkson Potter….
Scallion Oil Noodles
There are very few recipes that I’d make again and again (because there are so many new ones to tackle). But these scallion oil noodles have become a favorite staple. The creation requires minimal ingredients and effort – but more important, they pack a flavor punch!…
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