Pumpkin Polenta

Over the years I’ve been asked quite frequently about the difference between polenta and grits. But they are the same thing – essentially, cornmeal. Polenta is the Italian name for the dish, and grits are well known in the states as a Southern staple. They are both a savory porridge of sorts, made with ground

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Recipes

When I write recipes, I am sometimes specific. After all, for some ingredients, especially when it comes to baking, specific is the only way to go. If I list “8 ounces of cream” or “2 tablespoons of butter,” these ingredients definitely need to be measured for proper baked goods. I’m much less specific with a

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Roasted Crabapples

I wrote recently about using apples picked from my apple tree, in order to share the apples with the sneaky raccoons so they don’t steal them all. Now, it’s not that I don’t like being resourceful, it’s just that unfortunately these apples aren’t the greatest tasting apples. They’re somewhat dry and bland, and for that

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Late Summer Potato Salad

I grew up with what’s typically referred to here in the states as “German” potato salad. Instead of mayonnaise as the binder with the cooked potatoes, I was only familiar with an oil and vinegar dressing instead. I’m a huge fan of mayonnaise, and “traditional” potato salads, but I still prefer my potato salads with

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Lingonberry Vinaigrette

The other day while I was on hold with American Airlines, I spent the hours perusing recipes at Epicurious.com. I love the site, and its recipe search engine is very smart. You can search for a specific ingredient, for only dessert recipes, holiday dishes, and so forth. I was just searching randomly, to pass the

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Lemongrass Pesto

Because I grew lemongrass in my garden this year, I’ve been focusing on using it as much as possible in Thai as well as non-Thai dishes. This lemongrass seems mild to me, but it has a lemony flavor, and I’m determined to use it all up. Last night I dreamed about using lemongrass to make

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Apple Peach Butter

I thought I’d made just about every kind of butter, the fruit kind, until I came across a peach butter on Susan’s blog, called The View from Great Island. I was utterly stupefied! Why had I never thought to make peach butter? I can only think that once it’s fall, I begin using apples, pears,

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Leeks Creole

I have never thought of leeks as an accessory ingredient because of this recipe. These leeks, topped with a warm spicy vinaigrette, could be a first course, a side dish, or a salad. But however you eat these leeks, you will always have respect for this fabulous Allium, if you didn’t already. They’re not just

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Summer Cup

Last month when we were in London, we stayed at a lovely hotel called The Orange. There are only four rooms, and they are above the public house and restaurant of the same name, located on Pimlico road. It’s a very old building, but being one of the many Thomas Cubitt businesses, it has a

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