This is the fourth and final winter squash recipe posting in a series of 4. Simply Squash Soup Serves 4 Ingredients 1 winter squash (about 2 ½ pounds), cut into quarters with pith and seeds removed and skin on. 1 … Continue reading →
Bolo Ragu Serves 4 Another spectacular autumn morning in the northwest. Frost twinkles on the field, streaks of golden sunlight peak through fog, and apples engorged with juice hang precariously to their stems. Every fall my recipe mind thinks meaty … Continue reading →
Burrata cheese is fresh mozzarella that has been stretched into hollow balls, filled with rich cream and stored in fresh rennet water. A sublimely rich delicacy, it is soft, quite perishable (3 to 4 days refrigerated), fragile and a bit … Continue reading →
Last weekend I visited a tiny restaurant in the one street town of Los Alamos, California where I had one of the best, most creative vegetable soups I have ever tasted. The deep red broth tinged with glistening olive oil … Continue reading →
