Now that it’s fall, can we talk about butternut squash for a minute? I love its flavor, but I have to confess that I find it to be kind of a pain to break down.
This cocoa nib semifreddo might be the easiest fancy dessert I’ve ever made.
I am an inveterate procrastinator. In school, I was one of the kids who stayed up into the wee hours of the night the day before the project or paper was due, frantically trying to get the thing done.
Here. Have a cookie.
These cookies are delicate, buttery and limey. True to their name, they are meltingly tender from a generous amount of confectioners’ sugar and a little bit of cornstarch.
This salad is creamy and tangy and salty and earthy. The lentils give it a heartiness while the arugula lightens the dish and adds some much needed greenery.
The Green City Market is finally back outside, which means my Wednesday mornings are occupied with shopping for local produce.