Leeky Sunchoke Bisque with Chestnuts
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I adore sunchokes; they're nutty, earthy, flexible tuber. Here, I've used them in a wonderfully flavorful, robust, rich (but not heavy) winter soup!
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Featured Recipes
Bread Pudding, Vanilla-Apple, with Caramel Whiskey Sauce
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What's not to love about a great bread pudding? It's comforting, delicious, decadent and homey, all at the same time. Topped with a caramel whiskey sauce...well, that's perfection.
Read MoreMushroom Ravioli in a Blue Cheese Sauce
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This pasta dish was inspired by a meal I devoured in Florence, Italy. I don't actually recall what was in the ravioli there, but the creamy sauce flecked with speck (an Italian bacon) was out of this world. This is my homage to that.
Read MoreAlmond Joy-Cardamom Ice Cream
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Homemade ice cream is so fabulous, and with a great foundation, the flavor possibilities are endless. My sons asked me recently what my favorite candy was, and I replied that the older I get, the less I actually enjoy candy. I'd much rather have chocolate or some sort of baked good, but when pressed to consider a candy bar I'd eat if I had to, I thought of the Almond Joy. Coconut, chocolate and almonds- what's not to love?! Inspired by this conversation, I made this ice cream which is like a homemade, subtle Almond Joy with a twist: a dash of cardamom. Divine!
Read MoreHoney and Spiced Fig Ice Cream
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Since discovering the ease of making (and enjoying) fresh ricotta last year, I've been an ardent fan and rather obsessive maker of it. Most weeks, there's a fresh batch in my fridge, and one of my favorite ways to enjoy it is with lightly-spiced poached figs and their syrup. I also really enjoy using the whey which is great and useful in so many ways. This ice cream combines the use of whey with my favorite fig-ricotta snack.
Read MoreCreamed Kale with Garlicky Breadcrumbs
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Creamed anything is pretty great, but creamed kale topped with garlicky breadcrumbs? Heaven.
Read MoreDeviled Crab Meat and Chicory Salad with Egg Dressing
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This is a deliciously indulgent way to enjoy fresh crab meat!
Read MoreCelery Gelato with Rhubarb Compote
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This celery ice cream is wonderfully refreshing, unique and bright. By itself, it might be a cooling way to end a spicy meal. With the compote, which contrasts sweet-tart against creamy, it serves to highlight some of the best flavors of the spring season.
Read MoreEmeril’s Barbecue Shrimp
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Nothing to do with BBQ as you know it, this is an indulgent, delicious way to enjoy good shrimp!
Read MoreRice Pudding, Honey, Cinnamon and Whey
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After making fresh ricotta, you're always left with several cups of lovely whey. I never knew what to do with it so would toss it guiltily, but recently on Food52, one cook made polenta with her leftover whey. This got me thinking about other uses and this recipe was born.
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Beets 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!
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Potato Leek Gratin
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This is an absolutely delicious, decadent yet humble gratin. It makes for a stellar side dish.
Read MoreFresh Ricotta
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You just haven't lived until you've tasted this ricotta. It's divine and infinitely better than anything you can purchase. It's also multifunctional in the most delicious ways.
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I cannot adequately describe my love for this tart nor am I willing to tell you how many I make and eat during plum season. Suffice it to say that this is a truly outstanding, scrumptious, perfect, should-be-your summer dessert!