Grapefruit Chia Jam

Here’s a variation on my standard chia jam recipe, using a big beautiful grapefruit! I wanted to punch up the flavor a little in this batch, so I added about a teaspoon of grated fresh ginger. I liked the result, but feel free to omit it. And fair warning, this grapefruit jam is a bit thinner than […]

Mustard-Roasted Turnips

Roasting is one of my favorite ways to prepare vegetables. Quality time spent with some high heat in the oven transforms bitter, bland or even wilted vegetables into tender, slightly sweet and caramelized versions of themselves. In the case of turnips, the peppery roots become milder, soft and even a little crisp during roasting. The mustard […]

Caramelized Onion and Mushroom Stuffed Baked Brie

stuffed baked brie

I don’t make a lot of appetizers, but the holidays are a great excuse to try out some new ones. And Brie en croute (baked in puff pastry) is one of the best–easy and delicious, but with an impressive presentation! Preparation can be very simple. Just spread a little jam over the pastry before wrapping […]

Fall Slaw

This slaw makes use of fall favorites like cabbage, apples and pumpkin seeds.

I love making big batches of salads to eat all week, and a cabbage slaw is perfect because it stands up to dressing and stays crisp for days. This Fall Slaw recipe is inspired by the cabbage, apple and walnut salad from Smitten Kitchen. I made some modifications based on what I had on hand, […]

Mustardy Four-Bean Salad

This summery salad combines kidney, pinto, black and green beans with a mustardy vinaigrette.

This post contains an affiliate link. Learn more.  Here’s another salad that’s perfect for summer. It works as a refreshing side dish or a main course, and while it’s completely delicious on its own with just vegetables and beans, you can also upgrade it to a grain salad. I made this salad to eat for […]

Summer Succotash

Season to taste with the basil, salt and pepper.

I love recipes that really seem to celebrate a particular season. Spring is the perfect time for light fish dishes and lemony asparagus risotto. Fall is made for soup and pumpkin-flavored everything. Winter calls for stews and roasted vegetables. And then there’s summer, overflowing with strawberries, tomatoes, peaches, sweet corn, fresh herbs, melon, squash, cucumbers, […]

Blueberry Chia Jam

This jam relies on tiny chia seeds for their gelling properties.

You may have noticed an increase in recipes containing chia seeds on the blog recently. They helped thicken these overnight oats, and served as a crunchy garnish on this sushi bowl. (If you’d like to read more about chia seeds, here’s a quick overview from Bon Appétit.)  Now, it’s time for a recipe that’s all […]

Bulgur Salad

A grain salad makes a great cold lunch in the summer. Here's a recipe for an easy bulgur salad, which you can use as a template for other grain salads.

Grain salads are one of my favorite summer lunches to take to work. You can make them in huge batches and eat them all week, stuffed full of whatever produce happens to be available. They’re cool and refreshing on a hot day, and you don’t have to jockey for time at the microwave. Plus, it’s […]

French Baguettes

Fresh baguettes--kind of a pain, but mostly worth it.

I had a day off of work earlier this week for President’s Day, so I decided to take on a cooking project. When I found this baguette recipe from Food52, it seemed like a perfect challenge for a snowy day. I’ve tried making bread from scratch before (most successfully with the no-knead ciabatta recipe) but […]

Grits and Sautéed Green Tomatoes

The granary has nicknamed its yellow grits "Dixie Ice Cream"--I'm guessing it has something to do with the creamy texture.

I spent some time this summer at my aunt’s house (see Better Than S’Mores for another post from that trip), and one afternoon she took us to the Nora Mill Granary in nearby Helen, Georgia. The granary is a historic (and still operating!) grist mill on the Chattahoochee River. You can buy all sorts of […]