Cranberry-sauced Chicken with Parsnips and Orange

Adapted from In a Vermont Kitchen by Amy Lyon and Lynne Andreen

I picked up an author-signed copy of In a Vermont Kitchen in a discount bin at a resort in Vermont about 10 years ago.  I had just developed an interest in the idea of cooking and thought the recipes sounded pretty good.  Because I was a culinary idiot at that time, most of the books I bought back then I have since discarded- figuring out that the recipes in them were not so great. This is one of the few cookbooks from that era that has survived in my cookbook library. Read more

Dean & Deluca Roast Chicken

Adapted from The Dean and Deluca Cookbook by David Rosengarten

I’ve been making this dish for almost 10 years now- way before I was an experienced cook.  It is one of very few recipes I make routinely.  The meat is incredibly juicy and full of the flavors of the spices.  The sauce is so simple and beautiful. Read more

Elemental Marinara

I love the easy quality of this sauce.  It is simple to make and pairs with everything.  Because I haven’t added any really assertive flavors, I always have the option of adding onion or roasted garlic or mushrooms or olives later.  I make this in big batches and freeze it in two and three cup portions in vacuum-sealed bags. Read more

Kaddo Bourani

There’s a fantastic Afghan restaurant called Helmand’s with outlets in both Baltimore and San Francisco, fortunately for me.  While I’m sure there are other delicious items on the menu, everyone I know insists on ordering the sweet pumpkin with meat and yogurt sauces called Kaddo Bourani.  It’s simple to make, and surprisingly delicious given its few ingredients. Read more

Acorn Squash Filled with Mushroom Orzo

I developed a bit of a collection of acorn squash varieties as a consequence of getting lots of them in my winter CSA boxes.  They were so pretty in their oranges, greens, yellows and even speckles that I was enjoying them too much as kitchen ornamentation.   Read more

Babootie

As best I can remember, Babootie was the first dish Kyle ever made for me.  That is just one of the many reasons why Babootie is so near and dear to my heart.  It is too fun to say the word and use it as a double entendre.  Babootie is absurdly easy to make and freezes beautifully.  The kids also love it. Read more

Roasted Green Beans with Garlic and Shallot Oil

We eat these like French fries.  They’re just that good.  Roasting them allows me to pop them in the oven about 15 minutes before I serve dinner and not really have to think about them.  I really love the Maillard reaction that gives them such great flavor on the part that makes contact with the pan. Read more

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