Peach and Fennel Slaw

    When you want a side with more texture and weight than a typical lettuce salad, try this incredible fennel slaw made with summer's freshest, juiciest peaches. You can use any other stone fruit with the fennel, which provides the crunch

Sweet Potato Gnocchi with Salsify, Chestnuts and Ham

  Fall arrived with a vengeance, and so did my yearning for sweet potato. Throwing back to my Dressing Room days when we did sweet potato gnocchi with all kinds of other seasonal goodies. Check this one out. It is absolutely

Seared Wild Salmon with Wilted Greens and Ancient Grains

Salmon loves to be served alongside foods that are more fully flavored than itself. Its soft butteriness calls out for a wilted green with character and strength, along with grains that stand up to both. This is where ancient grains are so wonderful.

Risotto-Style Summer Heirloom Farro

  Thankfully, farro, an old-world grain, made it to the new world so that we could enjoy this amazing dish. This dish resembles risotto, but, in deference to our American heritage, perhaps it should be called porridge. Semantics aside, it’s a

Lobster and Sweet Corn Succotash

      Lobster and corn have had a mutual appreciation society since Atlantic coastal Native Americans used lobster shells to fertilize their maize. I call this succotash, but it's far more elegant than you

Lentil-Black Barley Burgers with Chipotle-Lime Mayonnaise

Serves 6 This supremely tasty veggie burger gets an awesome hit of ‘meaty’ umami flavor from red miso, chipotle peppers, charred onion and more. Black barley is an heirloom grain that offers rich, nutty notes and a great toothsome texture, though

Kohlrabi & Cabbage Slaw

10 oz red onion, thinly sliced, pole to pole Juice of 3 limes ½ tsp sea salt 10 oz savoy cabbage, sliced thinly 8 oz peeled carrots, grated 10 oz kohlrabi, grated, then squeezed dry in a clean kitchen towel 1/2 cup thinly sliced

Put-Up Tomatoes

There was a time when canning tomatoes was as common as making eggs for breakfast. When we were a more agrarian society, no one thought of buying cans of tomatoes during winter months. Instead, they grabbed a jar or two from the cellar and rejoiced

Chicken Noodle Soup

Although you can make this soup with any good chicken stock you have on hand--preferably one you have made yourself--the delight of this recipe is that it is self-contained. My coauthor, Mary, learned to make broth this way when she worked

Black-Eyed Peas

Black-eyed peas are a famous American legume with a long culinary history stemming from the regions of the South where African, Caribbean, French, Creole, and Cajun influences have paired them with smoked meats, onions, and chiles--foods that beans