Apple Salad with Pumpkin Bread Croutons

Oh, baby. I ordered this salad at Yianni's in Chatham, New York, a couple of weeks ago, and it was so un-frickin'-believably delicious that I couldn't wait to make a similar version at home. Read more »

Linguine with Butternut Squash Sauce

What's infinitely-more interesting than tomato-based pasta sauce? Garlicky, herby, winter squash sauce! Toss it with sturdy strands of linguine, and trust me -- you'll have to fend off marriage proposals. Read more »

Chive Blossom Vinegar: Updated for 2015

I've decided to update my recipe for Chive Blossom Vinegar. Why? Well, first because I've found an even easier method for making it. Also, my step-by-step recipe from 2012 was a little vague. And finally, because my photography skills have improved rather dramatically in the past three years! Read more »

Lemony Lovage Pesto

What inspired me to make this sexy sauce? The giant lovage plant in my garden. I snipped its pale green leaves, and blended them with olive oil, almonds, lemon, nutmeg, and cream cheese. In other words, I made Lemony Lovage Pesto -- a swoon-worthy topping for pasta, fish, chicken, and even toast. The simple recipe: Read more »

Cranberry Chutney

I love cranberries. I love them in a cocktail. I love them in a tart. But I especially love them in a garlicky, gingery, orange-zesty chutney! Read more »

Make Your Own Almond Butter

Organic almond butter is orgasmically-delicious. It's the key component in my favorite pasta dish. It also provides magic for some fabulous gluten-free cookies. You can buy the butter at better supermarkets, or produce it right in your own kitchen. I make it this way: Read more »

Make Your Own Pumpkin Puree!

Why make your own pumpkin puree when you can easily buy it in tins at the supermarket? Well, based on my own trials, the homemade version is thicker, richer, and infinitely better-tasting than its commercial counterpart. For the very best pies, muffins, and rolls, I'm convinced that puree made from home-roasted pumpkins is the only way to go. Read more »