Quinoa is the Mickey Rooney of grains, small in stature but big on texture and taste. Slices of squash are the perfect portion control for the nutty grain in this recipe for Roasted Squash Rings Stuffed with Quinoa Mushroom Salad. You can even include it on your Thanksgiving buffet. Cook the squash rings and make the quinoa salad a couple of days ahead and you can serve it on your Thanksgiving buffet. Jump to Recipe
Pear Almond Polenta Cake
Not too sweet with an intriguing combination of flavors, this Pear Almond Polenta Cake is the perfect autumn dessert. Serve it at a holiday meal or make it to eat for breakfast over a long weekend. Jump to Recipe Pears and almonds make great partners. I love a pear frangipane tarte, tender pears tucked into a bed of creamy almond, butter and egg filling. But it’s fussy to make because you need to poach the
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Friday, October 19
Roasted Baby Beets with Watercress Yogurt Sauce
First, we eat with our eyes, one reason to try this recipe for Roasted Baby Beets with Watercress Yogurt Sauce. It makes a lunch or first course when the weather cools. A light and fresh starter, this dish features an unexpected combination of sweet, tart and peppery flavors. Jump to Recipe The cover of Alana Chernila’s excellent new book Eating from the Ground Up inspired this recipe. It pictures a plate of roasted radishes on
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Butternut Squash Leek Apple Curry Soup
Cozy season means snuggling in and savoring the last bits of warm sunlight each day. Soup is the king of comfort food we turn to for contentment and what the Danish call hygge. I hope this Butternut Squash Leek Apple Curry Soup gets you into the soup making mood. It’s more than the sum of its parts, somewhat salty, sweet and a touch piquant. Jump to Recipe This chunky soup combines chopped leeks and rough-cut
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"Let no man fancy he knows how to dine Till he has learnt how taste and taste combine."
-Horace, Satires, 2.4They're here!
