If you have had the foresight to make extra polenta, you can fry it up into cakes with a savory side of white beans and morel mushrooms in just half an hour. You can do this with polenta that already has cheese, etc. …
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Persimmons are in season right now, and I love them. For those of you not intimately familiar with this fruit, the most important thing to know is that there are two general types: fuyu persimmons (which I use in this …
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Today’s guest post is by my friend Kathy Strahs of Panini Happy. Last week, she hosted my Spicy Caponata Panini, and this week she’s brought us a delicious sounding panini filled with cheddar, apple butter and …
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Things this soup will not do: Win any beauty contests. Things this soup will do: Warm you to your core on a cold day. Nourish you. Fill your belly. Leave you with an abiding sense of contentment. Wash and fold your …
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I’ve been greatly enamored of Mama Lil’s peppers lately. If you haven’t had them, they are hot little pickled goathorn peppers packed in olive oil. They are made up here in Seattle so we see them on pizza, pasta, …
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This grownup macaroni and cheese was inspired by an incredible oak-smoked cheddar that I found at Seattle’s historic Pike Place Market. We reinforce that flavor with smoked paprika and chipotle pepper. If you can't …
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