Whenever I see celery in the refrigerator, I think Waldorf Salad. Crunchy, healthy and supremely flexible, it’s just what I needed for lunch today. There’s no recipe required, really. The ingredients and quantities are flexible. Combine salad ingredients in one bowl. Mix your dressing in another. Mix them to combine. I hope you love it as much as I do!
I’ve been pulling out my favorite Christmas cookie recipes in preparation for a baking frenzy.
This morning, I noticed (as if the universe intended it) my recipe for Old Time Gingersnaps sitting on top of my Banana Nut Quick Bread recipe and thought – *magic.* I took the best of both and gave it a whirl. This loaf combines all of the warm spices and molasses goodness of gingersnaps with the reliable, moist crumb of banana bread. I hope you love it, too.
These muffins are worthy of that last can of pumpkin sitting in your cupboard! I found this recipe on the New York Times Cooking website. After reading the comments, I decided to cut the brown sugar and maple syrup in half – with great success! The muffins are sweet, but not overly so, allowing for the caramel notes from the browned butter to shine. Next time, I may add chocolate chips, a crumble on top, or a little cayenne to the batter. Because, there WILL be a next time…
Friends and relations have asked about my Thanksgiving menu this year, which I am happy to share! I am cooking for 4 people, so I may be cutting some recipes in half, but I plan on playing all the hits and trying some new tricks!
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It’s been a minute since I posted here. Actually, more like 7 months. When the Covid-19 pandemic hit, I went to volunteer at World Central Kitchen, got hired as a contractor, and have been cooking as a member of their Chef Relief Team. By October, we had prepared over 900,000 meals for front-line workers and members of our community in need. I met some very special people. We made a lot of great food and even better memories. But, enough about me…
Let’s talk Curried Sweet Potato Soup. Find the recipe here.
I suppose it comes as no surprise that I keep a stocked pantry. When I say pantry, I mean staples that can be found in the cupboard, the refrigerator and the freezer. These days, I’ve been making a lot of what I call “Pantry Pilafs.” Hearty and satisfying, they can be served hot or cold, over […]
Quick Mango Sorbet comes together in minutes. The ingredients are simply frozen mango, fresh lime juice and water. If you need a little sweetener, you could always add a splash of apple juice or honey. Or, to make the texture more creamy, add a frozen banana to the mix. It reminds me of Golden Door’s Blueberry Lime Ice, which I fondly recall making during my apprenticeship there. Find both recipes here!
Warning. This recipe makes enough Focaccia to feed a crowd. It freezes well, so don’t let that stop you! It takes about 3 hours, but most of the time is spent in between steps. It’s a good weekend project!
Pasta is a project – but a delicious one! It’s disarmingly simple. It just takes time. Without a pasta machine, it also takes a fair amount of elbow grease. I’ve done it both ways with success, so don’t let that stop you. This recipe makes enough for 1 serving, so just multiply it based on how many mouths you’re feeding. I’ve made Fettuccine and several versions of Ravioli stuffed with a three-cheese filling, spinach filling, and a sausage filling. Sauce it up with pesto or marinara or browned butter and pine nuts. It’s hard to go wrong. Give it a go!
Sesame Noodle Salad was a customer favorite at Flagstone Pantry. I made it the other day and was reminded why! It makes for a great lunch and a great side dish for grilled chicken or seafood. Enjoy!