The Beautiful Bivalve | Mussels with Chorizo and Broken Fideo

In the Abode of the Dead they are known exclusively as moules, and, when served, Hades will eat them in breathtaking quantities.  They are mussels — tiny, meaty, sweet little jewels that are revered like no other ingredient in these parts.  I must admit, they are strangely beautiful.  Their black and pearly shells contrast with… Read More The Beautiful Bivalve | Mussels with Chorizo and Broken Fideo

Cookie Exchange | Chocolate-Sichuan Pepper Crinkles

It’s not the holidays without at least one cookie exchange. This year I wanted to make a traditional cookie (the ubiquitous crinkle) with just a slight kick.  Enter Sichuan pepper: not related at all to black peppercorns or chili peppers, it’s used most commonly in Chinese and Japanese cooking.  It is a most unusual spice,… Read More Cookie Exchange | Chocolate-Sichuan Pepper Crinkles

Homemade Hostess Gift | 20-Minute Cranberry Clementine Chutney

I love pressing a small gift into the hands of a host when I visit.  And you know me, I like it even more if it’s a quick little homemade something. This cranberry clementine chutney takes just a few minutes of care and stirring and is quintessentially wintery.   It is fantastic with cheese, delicious with… Read More Homemade Hostess Gift | 20-Minute Cranberry Clementine Chutney

Early Winter Heaven | Turbot with Chanterelles and Melted Parsnips

Turbot has become my new favorite fish.  At first blush, it’s light, mild, and delicate.  But a heartbeat later you realize its meaty, dense, and packed with beautiful flavor.  Pair it with this seasonal and politely assertive sauce and you’ll really get your loved one’s attention on a cold December night.  Most importantly, the ingredients… Read More Early Winter Heaven | Turbot with Chanterelles and Melted Parsnips