Spinach and Radicchio Pie
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I adapted this in a few slight ways from Ina Garten's Spinach Pie recipe. It's wonderful both ways, but I prefer my version.
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Featured Recipes
Tuscan Onion Confit
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This recipe, by Merrill Stubbs of Food52, is a spectacular chutney-like cipollini fiesta. Great on your Thanksgiving or winter holiday tables, or really just anytime.
Read MoreGreens, Goat Cheese and Lemon Ravioli
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To me, this dish is simple perfection and highlights the beautiful bounty of local farmers markets and eating seasonably from them. I had a huge mess of just-picked mixed baby greens -two kinds of kale, mustard- and some fresh, young goat cheese- wouldn't a combo of those make a lovely stuffing for fresh ravioli? Yes!
I always like whole wheat with greens so incorporated some whole wheat pastry flour into the pasta dough. As well, since spring is on the horizon, I added lemon zest to the ravioli filling and made a lemon-butter sauce to top it all off.
Avocado Mash with Curry and Mustard Seeds
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This is a fabulous, unique dish from Heidi Swanson.
Read MoreBeets in Orange Cream
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I didn't have limes so adapted Amanda Hesser's recipe for Beets in Lime Cream to Beets in Clementine Cream. I'm sure the limes would be fabulous, but so were the clementines!
Read MoreBraised Fennel with Meyer Lemon and Parmesan
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A really terrific way to highlight the flavors of both fennel and Meyer lemon, this recipe came from the NYTimes magazine ages ago.
Read MoreCabbage, Spiced and Braised
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This spiced cabbage makes a wonderful side dish or base for roasted salmon. It's also nice layered atop a rye cracker and hummus.
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Grilled Radicchio with Bruleed Grapefruit
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Bitter meets sour-sweet and then they meet sugar and heat. Mysterious, unique, damn good.
Read MoreRoasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds
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This dish is fantastic, a really good and new way to use broccoli! From food52 chef, arielleclementine.
Read MoreRosemary and Brown Sugar Roasted Parsnips
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A delicious sweet and savory side dish or snack.
Read MoreMolly’s Warm Butternut and Chickpea Salad With Tahini
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This is absolutely wonderful and makes a generous side dish or even a lovely entree. You can't go wrong with Molly Wizenberg recipes!
Read MoreFul Medames
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This is the traditional recipe for Egyptian brown fava beans. They are the epitome of comfort food- hearty, flavorful and they'll stick to your ribs. This is my very slight adaptation of Claudia Roden's recipe.
Read MorePotato Leek Gratin
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This is an absolutely delicious, decadent yet humble gratin. It makes for a stellar side dish.
Read MoreQuinoa with Apricots and Pistachios
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A wonderfully fresh and super healthy salad full of herbs, dried fruit, nuts, quinoa and a great vinaigrette. I've never served this to anyone who didn't become an immediate fan. Recipe from a 2005 Cooking Light. It doubles/triples well.
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Grape and Rosemary Focaccia
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Known as schiacciata con l'uva in Italian, this is a terrific, unique flatbread cooked with rosemary, grapes, pine nuts and olive oil.
Read MoreMelon and Watercress Salad with Marcona Almond-Honey Dressing
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I made this salad up one night during a bout of inspiration and was incredibly pleased. It is refreshing, zingy and just lovely all around.
Read MoreCorn Cakes with Citrus Greens
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Another delicious, vegetarian recipe from Yotam Ottolenghi. This is really delicious. If you wanted to move away from this being vegetarian, adding diced, cooked bacon to the cakes would be super. Also, I bet you could use orange juice in place of the lemon for a different flavor profile.
Read MoreGrilled Bread with Thyme Pesto
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Once you get past having to de-leaf a huge number of thyme sprigs, this is beyond fabulous, and you'll be glad you made it! Scrumptious!
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