Double Grape, Rosemary and Pine Nut Compote

Double Grape, Rosemary and Pine Nut Compote

When fall approaches, the canner in me starts to envision hearty sweet-savory compotes rather than summer fruit jams. This compote just screams out to be enjoyed with grilled or roasted meat on a cool evening, atop hot polenta and taleggio and would also be absolutely wonderful on your Thanksgiving table. The concord grape base nicely supports the addition of rosemary, garlic, black grapes and brown sugared-pine nuts and the flavors interplay in a truly sublime way.

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Summer Ribollita with Basil-Pinenut Pistou

Summer Ribollita with Basil-Pinenut Pistou

This is a marvelous way to use up many of the veggies that have accumulated in your fridge. The foundation for this recipe is a soup from winneab, a Food52 cook, as well as my sister's Tuscan ribollita.

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