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Who doesn’t like to bite into a perfectly ripe pear, soft to the touch, dripping with juice? Whether in a packed lunch or as a grab-and-go snack, pears are one of the delights of fall. But pears don’t have to be ripe to be delicious. Hard pears can be baked, cooked (especially poached), even grated…
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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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[1] Beets are most familiar in a reddish-purple hue, but are also available in different shades of red, orange, white, yellow, even red with a red and white bullseye pattern inside, called chioggia [KYO-gee-a] beets (photos #1 and #4 © Quinciple). [2] Chioggia beets (photo by Woodley Wonderworks | CC-By-2.0 License). [3] Roasted salmon on…
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What’s the beautiful dish in the photo? Balsamic Brussels Sprouts, nested in a leaf from the stalk on which they grow. In French this presentation is called “en feuille” (pronounced “on FUY”–think of a very shortened “phooey”). The English translation is “in the leaf” or “in its leaf.” The Brussels sprouts in this photo were…
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We were inspired by this Pear and Endive Salad from Barrel & Ashes in Studio City, California. It’s garnished with goat cheese, walnuts, and a maple balsamic vinaigrette. That’s a perfect salad recipe in our book. But how else can you make a fall-inspired salad? Start with your favorite lettuces. Then, add two or more…
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