Makes 8 to 10 servings This simple salad is full of quintessential fall flavors and is a fresh and bright addition to your Thanksgiving spread. Prepare the dressing and Brussels sprouts a day ahead, if you like, but wait to toss the salad until an hour or so before serving.
Flat Bread with Fig Preserves, Goat Cheese, Arugula, and Truffle Oil
Makes 4 to 6 servings For The Preserves Ingredients 1 tablespoon extra-virgin olive oil 1 tablespoon chopped shallot 1 cup chopped dried figs 1 tablespoon chopped fresh rosemary 1/2 cup Marsala wine 1/2 cup water, or as needed For The Dough Ingredients 1 1/2 cups all-purpose flour 1 1/2 cups […]
Mango Coleslaw
Makes 8 servings Ingredients 2 garlic cloves, finely chopped 1 cup mayonnaise 2 tablespoons white wine vinegar 2 tablespoons freshly squeezed lime juice 2 tablespoons sugar 1 tablespoon water 9 cups shredded red cabbage (from 1 head cabbage) 1 mango, diced 1 or 2 jalapeños, seeded, chopped 1 shallot, minced […]
Oysters with Cranberry Mignonette
Makes 8 servings This cranberry-infused mignonette is tart and acidic—just right paired with sweet in-season oysters. If serving as a cocktail appetizer, serve the oysters with the sauce on the side for guests to fix themselves.
Steamed White Fish with Julienned Carrots and Lemon-Scallion Sauce
Makes 4 servings In Northern California, spring brings a brief and coveted local halibut catch of fish so moist and sweet that the mild effect of steam is all a piece of this beautiful fish needs. Wherever you are, try to find halibut or another rich white fish that has […]
Summer Pasta Salad with Pecorino and Dill
Makes 6 to 8 servings You can call this pasta salad and enjoy it room temperature or chilled, or you can keep the components hot for a late-summer dinner. Try basil, mint, or a combination of the two as a substitute for the dill, if you like.
Tahini Soy Dressing
Makes about 2/3 cup This dressing is great on salads and as a dipping sauce, but it also tastes exceptionally good on a pasta salad as well. Ingredients 3 tablespoons tamari or soy sauce 1/4 cup sherry vinegar 2 teaspoons minced ginger 1 shallot, minced 2 teaspoons brown sugar 2 […]
Turkey Curry
Makes 4 servings Note: If the sauce is too thick, add a little water. If too thin, add a little cornstarch and water. To prepare this thickener, mix 2 tablespoons cornstarch to 1/3 cup water. Drizzle just enough thickener into sauce, stirring constantly, until it thickens slightly after returning to […]
What I’m Cooking: Schnitzel with Tender Green Salad
One of my all-time favorite things is a simple French-style tender greens salad dressed with a simple shallot vinaigrette. I’ll eat it with anything, but I discovered this past winter, while visiting my brother in Los Angeles and cooking a last-minute dinner from his oddly stocked refrigerator, that I love […]
What I’m Cooking: Tangy Couscous Salad
One of my favorite flavor profiles is the Italian agrodolce, a sweet and sour sauce that makes any dish more exciting. Made simply by reducing vinegar with honey, agrodolce can be created on its own and added to dishes later, but I often prepare this sticky and sweet sauce in […]