total posts: 20
A moist, zingy but earthy grapefruit olive oil cake for a cold winter day, drizzled with a citrus-brown sugar glaze.
A Patagonian-inspired salad: charred carrots, with a tangy vinaigrette and warm, griddled goat cheese.
Endive & gruyere flatbread: Softly sauteed endive tops flatbread with melted gruyere and peppery arugula.
Gypsy soup---a warming, paprika-kissed soup with autumn vegetables.
Poires au poivre: Autumn pears, poached in white wine, and topped with black pepper.
Baba ghanoush, "deconstructed": Slender Japanese eggplant is sliced and roasted to smoky sweetness, then topped with a tahini dressing.
Polenta made of fresh, sweet corn instead of cornmeal, topped with a tangy tomato-basil vinaigrette----a melding of late-summer flavor.
Simple tomato tart: A celebration of the season.
Plum-rosemary fizz---a pulpy, resin-y sweet soda for summer sipping.
Buckwheat cherry clafoutis: A new take on the traditional stone fruit dessert.
A savory & crispy way to use up that summer squash.
Strawberry-ricotta tartlets: Strawberries and fresh honeyed ricotta piled atop a whole-wheat tart round.
Colorful lentil & bulgur salad---nicely textured, cool, and full of refreshing veggies. Perfect for a June evening with toasted pita bread and white wine.
Herbed buckwheat crepes
Smoky lemony chickpea crostini.
Focaccia bread with scallions and sage---simpler than making a normal loaf of bread, and so satisfying.
Flatbread crostini with roasted cipollini onions, rosemary, and chevre make a savory lunch or wonderful hors d'oeuvres with a glass of red wine.
Purple pesto? Red cabbage turns into a gorgeous, garlicky sauce for penne, topped with asparagus and ground black pepper.
Dense, nutty Breton buckwheat cake---baked in individual cast iron skillets, these are good enough for dessert but substantial enough for breakfast.
Walnut ricotta cake with orange curd & cream--this not-too-sweet cake was so good, we made it twice in one week.