Stuffed peppers
Today we officially enter into cold weather cooking. There it was, the first frost on the ground this morning, although the day has now developed…
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Roast chicken with thyme and prunes d’Agen
There is nothing quite as perfect of a standby recipe as a perfect roast chicken. It starts with a great bird and some simple technique,…
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Tat soi pesto
Simple and fresh food is my favorite kind of food, and I hope that really shines through here at s&h. I know some people find…
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Red-currant glazed chicken
I get so excited about produce this time of year – the tomatoes, stone fruits, and berries have really started to hit their stride here…
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Artichoke and radish tart
I feel like I have been saying this a lot recently – or maybe, it’s just been a particularly good cooking month – but this…
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Baked turkey meatballs
You can never have too many meatballs, I don’t think. And one of my favorite things to be able to do in the morning is…
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Grilled asparagus salad
Another lovely way to highlight both green and white asparagus this month – simply grilled, with arugula, apples, and a bit of balsamic and parsley….
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Maple-glazed chestnuts and brussels sprouts
I’ve been on a real brussels sprouts kick recently – I guess making up for all those years that I decided I did not like…
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Lemon, fennel, and cucumber salad
Citrus and fennel are one of my favorite flavor combinations. The slight sweetness of the aniseed of the fennel is perfectly balanced by the fresh…
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Super Bowl ready: grapefruit and Campari pickled shrimp!
The first time I tried pickled shrimp was last spring when I was working at the James Beard House on a fantastic Southern dinner for…
