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Butternut Squash Tart with Pomegranate-Cranberry Glaze

Butternut Squash Tart with Pomegranate-Cranberry Glaze

This tart is full of surprises- the shiny tangy, pomegranate-cranberry glaze pretties up the sometimes dowdy squash tart. Under the creamy filling is another surprise- a thin layer of chocolate that adds another layer of complexity and luxury- as well as keeping the crunchy crust, well, crunchy.

Brussels Sprout Salad

Brussels Sprout and Farro Salad

The greenmarket is a constant source for inspiration. Right now it’s full of Brussels sprouts on their stalks. I recently picked one up and made this salad of raw and roasted Brussels sprouts with farro and parmesan. I liked it enough to put it on the list of possible Thanksgiving side dishes this year. Use…

Strawberry Soba

Strawberry Soba Noodle Salad

To me, there is nothing more refreshing for a warm-weather meal than a cold noodle salad. Although adding strawberries to a salad like this may seem unusual — and it is — the combination really works. The juiciness of the berries adds a cool and sweet-tart contrast to the slight spiciness of the peppers and…

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Butternut Squash Tart with Pomegranate-Cranberry Glaze

November 20, 2016

This tart is a real showstopper for Thanksgiving or Christmas- the ruby red glaze shines like a mirror, and adds a tangy counterpoint to a more traditional “pumpkin pie” flavor. It can be made a few days ahead of time, and glazed the day you want to serve it. It holds well after it’s glazed…

Butternut Squash Tart with Pomegranate-Cranberry Glaze

Brussels Sprout and Farro Salad

November 7, 2014

The greenmarket is a constant source for inspiration. Right now it’s full of Brussels sprouts on their stalks. I recently picked one up and made this salad of raw and roasted Brussels sprouts with farro and parmesan. I liked it enough to put it on the list of possible Thanksgiving side dishes this year. Use…

Brussels Sprouts Stalk

Strawberry Soba Noodle Salad

July 24, 2014

It may be a tad late in the (strawberry) season to be posting this, but it’s not too late to make this salad, which is perfect for this hot time of year. It’s a recipe I created for my Short Stack edition, which was published last year, that combines some rather unusual flavors to great…

Short Stack-2