Ok friends. I swore to my kids I wouldn’t try to create a healthy Thanksgiving menu, but I do think it’s good to balance virtue and vice. When you have a table filled with probably twenty pounds of butter-and carb-filled side dishes, it’s important to have something green. Yesterday in the Houston Chronicle, I had…
appetizer
Burrata and Stone Fruit Crostini
Quick! Enjoy all the stone fruit while you can. And while you’re at it, add some toasted crusty bread rubbed with garlic, creamy burrata, summer basil and flaky sea salt. Burrata and stone fruit crostini is full of sweet summer flavor and super simple to put together. Nectarines are my fruit of choice for this…
Deviled Green Eggs
Delicious Deviled Eggs After working on new spring recipes last week, I was left with a glut of hardboiled eggs. When life gives you lemons, right? So these deviled eggs were born, and boy am I happy they were. With Easter right around the corner, this recipe will come in handy to use up all…
Spring Pea and Leek Tartine
Spring has sprung, evident in my corner of Texas by the fine layer of yellow-green pollen covering just about everything. But we can’t complain, this is the one brief respite of good weather we get. We’re ready for al fresco dinners, evenings in the Little League stands and weekends at the farm (not that I…
Chèvre with Herb and Garlic Olive Oil
Goat cheese is one of those foods that takes me back to living in San Francisco in the late 90s (wow…that makes me sound old!). Cheese makers like Laura Chenel were gaining cult status, and chèvre was front and center thanks to restaurants like Chez Panisse. It would garnish just about everything: soups, simple green salads and pizzas….
Warm Spiced Olives
Warm Marinated Olives I have a salt tooth. And a sweet tooth. Which is the problem, but we won’t get into that. To satisfy that salt craving, there’s nothing like the briny, pungent and flavorful pop of warm spiced olives. I developed a serious olive habit in college during a semester abroad in Athens, studying…