ROASTED KABOCHA FENNEL SOUP.

This soup is a primer for autumn nights: Earthy, rich on the palate, warming, and deeply comforting. It’s also a prelude to a confession: I rarely use pumpkin for my seasonal cooking. The trouble is, kabocha squash is everything pumpkin…
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SUMMER GREENS WITH LEMON HERB YOGURT DRESSING.

When summer comes a-knocking, what do you say? The season asks of us our all, baring every emotional and physical cobweb in the glaring light of long days and warm nights. Summer is an intense season for me, inclined as…
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GREEN GODDESS PESTO PIZZA WITH FRESH PEAS & FETA.

Oh how I love a good pizza. Something in the process of its making fuels togetherness, collaboration, thoughtfulness, and freewheeling flavor play. All things I adore. I also harbor the sneaking suspicion that pizza makes everything better. Breakup? Pizza. Hard…
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LIFE-CHANGING PESTO.

I thought I knew pesto, knew its shades and its depth and its mouth-feel. I thought I understood how pesto was made, the simple stuffing of fresh basil into one’s blender or food processor, the olive oil raining over it…
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SQUASH BLOSSOM & HERB CARPACCIO WITH GOAT CHEESE.

Let this baby squash and squash blossom salad serve as my official debutante ball as a born and bred flower obsessor. I mean that quite literally: My mother was an aromatherapist and herbologist, and spent most of her life studying,…
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