Main Courses

Mushroom Stroganoff Baked Potatoes

by Denise Woodward & Laudalino Ferreira
Mushroom Stroganoff Stuffed Baked Potatoes

The moment I saw these stuffed baked potatoes from Denise, I suddenly didn’t mind the cold snap or the extra scarf needed to shield myself from the wind. The moment I came in from the cold, I knew I could make these and just go with the season. I’m hosting my own fall supper with

What We’re Loving: Homemade Pasta Dishes

by Kate H. Knapp
What We’re Loving: Homemade Pasta Dishes

“Pantry pasta,” or more precisely whatever leftover or canned-good-was-about-to-expire my mother needed to use tossed with spaghetti, was a specialty at our house when I was growing up. My mother never wanted to waste anything, and so we spent many nights dining on colorful pasta dishes made with an assortment of odd ingredients. Watching as those noodles became

Fettucini alla Norma

by Sheila Jarnes
Fettucini alla Norma

Yesterday Sheila gave a primer on making fresh pasta; today, she shares her favorite pasta sauce to dress it! Run, don’t walk, to the farmer’s market, gather up the last of the tomatoes and eggplant, and settle in for a cozy night of Italian comfort food. -Amy Pasta alla Norma is one of my favorite

Homemade and Handcut Fettuccine

by Sheila Jarnes
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To celebrate National Pasta Day (October 17), I wanted to make sure you knew how to make fresh pasta. I asked Sheila (from the infamously delicious The Market Restaurant in Gloucester, Massachusetts) to share some of her pasta-making expertise with a classic: hand-cut fettuccine. Take a bag to a friend this weekend. And come back

Butternut Squash Risotto with Walnuts and Soy Caramel

by Judi Cutrone & Nicole Ziegler
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We love hearing from Judi and Nicole, because they always dream up such classic yet decadent dishes. This risotto, which is starchy, salty, fatty, and sweet, heralds the arrival of cozy bowls and simmering stove tops – enjoy! – Amy As I write, a dear friend is packing up her whole life here in Portland

Grilled Peach, Corn and Prosecco Mussels

by Matthew Petrelis
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Crossover dishes have my heart this week and this one is just so special. Mussels cuddle up to late summer produce in a sparkling broth that says, “sure, it’s almost soup season but let’s keep the prosecco thing going a little while longer.” Grill up plenty of bread to sop up the pleasing stock –

Miso Beef with Soba Noodles & Crispy Kale Chips

by Sean St. John
Miso Beef with Soba Noodles & Crispy Kale Chips

Let’s not jump into pumpkins and butternuts just yet. Let’s ease into this autumn thing. September is about crossover dishes – a little bit summer with a hint or two of fall. This dish is the perfect balance of both seasons. And wrapped up on their own, the kale chips would make a great lunchtime

What We’re Loving: Grilled Cheese

by Rachel Wilson
What We’re Loving: Grilled Cheese

Did you know that the nation just celebrated a major holiday? Did you participate? Perhaps with some cheddar, or gruyere, for the more exotic? For those who have absolutely no idea what I’m talking about, it was National Grilled Cheese Day yesterday! It may seem a little silly that such a simple thing has its

Grilled Peach and Pistachio Dukkah Tartine

by Josephine Rozman
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Yesterday, Josephine shared four Picnic Tartines for this weekend’s picnic or a back-to-school lunch. Today, we’re sharing a fancier recipe using juicy grilled peaches, an easy Middle Eastern yogurt dip, and homemade Pistachio Dukkah. This tartine needs a grill, a bottle of wine, and good company. Get to it, quick, before summer ends! – Amy

Picnic Tartines

by Josephine Rozman
Four Summer Picnic Tartines Recipes

We love tartines. Even more so, we love tartines made with homemade bread and gorgeous ingredients. Josephine’s petite sandwiches have us ready to whip out the picnic-ware and hit the road. These are perfect for sophisticated alfresco dining or an exceptional lunch, and could easily be a star appetizer. The bread was made by and

Roasted Veggie Tacos with Handmade Tortillas

by Casey Engleman
Roasted Veggie Tacos and Homemade Tortilla Recipe

If ever there were a time to dine outdoors, with one’s hands, on produce heavy dishes, THIS IS IT. Tacos usually mean meat, but in this case, Casey has conjured up a veggie recipe that is so flavorful, you’ll be too busy tasting all the goodness to miss the… – Amy That time of year

Beef, Stout and Oyster Pie

by Sean St. John
Beef, Stout and Oyster Pie

Now that it’s finally summer, we’re eating raw oysters like mad. With a beer or a glass of cold wine, they’re supreme. We asked Sean to share a unique way to use that ocean-like flavor, and he has spared no expense in sharing an old English recipe. I want to make a dozen of these

Grilled Mackerel with Rhubarb, Watercress & Goat Cheese Salad

by Sean St. John
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Spring dinner parties are best for light dinners that remind you that summer is oh so close. In this salad, fresh fish with a bit of oil in it pairs just beautifully with tart rhubarb. Try it with mackerel or trout or even anchovies. Your next weekend brunch party will be a hit, promise. -Maggie

What We’re Loving: Flaky Phyllo

by Kate H. Knapp
chicken pot pie phyllo

Magic. How else can one explain the dazzling layers of delightfully flaky dough that create such a myriad of different dishes? It has to be some sort of sorcery that turns something so delicate into a delicious dish (and why it always seems to vanish so quickly). I personally fell under its spell with my

Ramp Frittata

by Molly Shuster
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I’m ramp crazy. And I’m not alone. Matthew and I could make some seriously strong vodka martinis with his Pickled Ramps. They’d go great with the fresh pasta dish I’ve been tossing with ramps for the last few weeks. And now it’s time to add them to eggs, of course. Merci, Molly. -Maggie For me,

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