A Jewel Toned Side Dish For Fall: Roasted Kabocha Squash with Maple Ricotta, Fried Sage, Crispy Speck & Pomegranate Glaze

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Kabocha squash is one of the many magical vegetables that appear in autumn at the farmers markets. Like butternut squash and pumpkin, it’s flesh has a vibrant orange color, a sign of the rich nutrients within. Roasted slices of kabocha squash make a perfect canvas for fall flavors, and there are many creative ways to […]

A Simple Roasted Carrot Salad for the Holidays: Rainbow Carrots with Dates & Sherry Vinaigrette

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This simple salad would be a beautiful and festive addition to any holiday table. It’s a rustic yet sophisticated dish that could be served as an appetizer or a side, and is delicious at any temperature. Carrot salads are typical in Moroccan and Mediterranean cuisines, and often contain raisins.  As a twist, I used slivered […]

Double Down on Fennel’s Sweet Anise Flavor: Orange Braised Fennel with Sambuca and Breadcrumbs

This recipe is insane.  It is so delicious.  It could be the best thing I have ever made and eaten.  It’s also vegetarian and makes an incredible Winter side dish.  Fennel has the singular flavor of licorice and sweet anise.  This recipe maximizes that flavor with crushed fennel seed and syrupy Sambuca.  Braising the fennel in […]

The best way to eat Brussel Sprouts: Caramelized with Lemon Zest, Red Pepper and Parmesan

Lots of people are skeptical about brussel sprouts, but they probably haven’t tried them like this. I found these baby brussels at the farmers market and this simple preparation imparts bold flavor and a beautiful golden, caramelized crust. Like broccoli and other cabbages, brussel sprouts have powerful anticancer properties. Be sure not to overcook them, […]