Roasted cauliflower salad with hazelnuts - warm, earthy, slightly sweet, and nutty - this fall salad is absolutely fantastic, and worthy of your holiday table. With Halloween successfully behind us, it's time to think about the next big holiday on the line. It's funny how lately, I've been seeing wild turkeys quite often in parks and ...
Sauteed Crab Over Squash Puree
Sauteed crab over squash puree - a lovely medley of flavors that come together as an elegant and delicious appetizer. This sauteed crab over squash puree is such a festive appetizer that's also easy to make, and quick to impress. The inspiration for it came from a recent vacation in French Polynesia. The chef at the private island resort ...
Parsnips with rosemary butter and walnuts
Parsnips with rosemary butter and walnuts - soft, mildly sweet parsnips, and carrots, perfumed with earthy rosemary butter, and toasty walnuts - this a fantastic fall side dish, done in minutes. It's root vegetable season. Root veggies are exciting to work with, and parsnips in particular are a very interesting ingredient. They look ...
Flourless pumpkin coconut bread with spiced pecan pumpkin butter
It's Halloween and it's only fitting that I post a pumpkin recipe. This is actually a double pumpkin recipe so there you have it - your 2-for-1 deal of the day! ;) I had left over roasted pumpkin and used it two ways. I first adapted my all time favorite and super versatile recipe, and made a flourless pumpkin bread. I then decided to splurge ...
Red pepper jam
You know how they say that smells can invoke the strongest and most vivid memories? For me one such smell is the irresistible aroma of roasting red peppers that's wafting from every street corner of my old home country in the last days of summer. My parents would buy the equivalent of 100 pounds of sweet red peppers, and me and my best friends ...
Eggplants in tomato garlic sauce
This is a favorite recipe that's very popular during the summer months in the Balkans. It is traditionally made by frying the eggplant pieces and serving them with the sauce on the side. My version is more of a skillet dish, with layers of eggplant smothered in tomato garlic sauce, and lots of feta cheese right before serving. Cooking the ...