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[1] Pumpkin lasagna made in a Dutch oven (photo © Williams Sonoma). How about a festive pumpkin lasagna for Halloween or Thanksgiving? One of the tips to enjoy a rich, hearty dish like lasagna is to serve it in smaller portions as a first course. Our friend Ruth’s Italian-American mother always served a pasta…
Continue reading “RECIPE: Pumpkin Lasagna & Pumpkin Ravioli Lasagna”
[1] Carrot tartare at 11 Madison Park, served in custom-designed platters (photo © Trip Advisor).
We grew up with a mom who had a wicked palate, and if she was brand loyal, you knew that brand was the best in its category. Mom only used Land O’Lakes butter; in fact, that’s how we came to know, at the tender age of five, that Minnesota is the “Land of 10,000 Lakes.”…
Continue reading “TIP OF THE DAY: European Style Butter From Land O’ Lakes”
Fresh from California, sunchokes are in season. Their flavor gets even better after at a light frost. This brings us to the question: WHAT ARE SUNCHOKES? Sunchokes, a modern term for Jerusalem artichokes (Helianthus tuberosus) are edible tubers that grow underground, similar to potatoes. The word is a contraction of “sunflower chokes”; sunchokes are close…
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This recipe for Twice Baked Potatoes offers a new twist by mixing pumpkin in with the scooped-out potato flesh. The result is more complex flavor and more creamy texture—not to mention a bright orange color. There are also a trio of onion varieties: green onions, shallots and yellow onions. The recipe is from Taylor Mathis…
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