Thanksgiving Standards: Persimmon and Sage Stuffing

Persimmon and Sage Stuffing recipe

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Every year I always make an iteration of this stuffing. It usually has green apples (I love their tartness), spicy Italian sausage and loads of herbs. This year I figured I’d make it vegetarian-friendly and skip the sausage, and instead of the apples, utilize my favorite fall fruit: the persimmon.


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Use Mushrooms in a Warm Farro Salad

Warm Farro Salad

For me, fall foods are all about comfort. Slow foods such as roasts, stews, and braises often top peoples lists of comfort foods, but just because the sun is waning doesn’t mean we suddenly have more time to spend in the kitchen.

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Brussels Sprouts with Pomegranate and Pancetta

Brussels Sprouts with Pomegranate and Pancetta recipe

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A good part of my life has been spent misspelling “Brussels sprouts” and despising their taste. When I think of dreadful Brussels sprouts, what comes to mind are overly cooked, olive green vegetables with a near mushy texture. I do believe that the majority of people, myself included, who grow up hating vegetables simply had them prepared incorrectly.


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Keep it Simple with Smoked Salmon Pasta

Smoked Salmon Pasta with Basil Cream Sauce

While many cream sauces involve cooking butter and flour to make a bechamel, it’s a lot of work, and I find the extra butter makes the sauce a little too rich for my tastes. That’s why I like using a simpler approach.

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Get a Taste of Peru with Papa a la Huancaína

Papa a la Huancaina recipe

Over the next few weeks, I’ll be sharing some of my favorite Thanksgiving dishes. Most will be twists on dishes you’ve seen before: stuffing with my favorite fall fruit, brussels sprouts prepared using a new-to-me technique, a cocktail for a crowd, but today I’m bringing you a Peruvian dish that you might not be familiar with. This dish appeared on my Thanksgiving table every single year growing up. My mom, who was born in Peru, treated Thanksgiving as a time to make all of her favorite foods, American and non-American.

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Warm Up with Double Carrot Stew

Double Carrot Beef Stew

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With winter closing in, this is the time of year that my kitchen switches over from salads, stir-fries and steamed foods to stews, braises and roasts. It’s a yearly ritual dictated as much by the prevailing weather as my mood.

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Breakfast and a Movie? Try Buttered Popcorn Pancakes

Buttered Popcorn Pancakes recipe

A few weeks ago I was enjoying a late-night marathon of Mind of a Chef (when I definitely should’ve been sleeping), and fell instantly in love with the buttered popcorn grits made by Chef Daniel Patterson. As a person who has popcorn for dinner more than I’d like to admit, it was definitely a mind-blowing moment for me, and I couldn’t wait to experiment with the idea of adding buttered popcorn to everything. If you consume it straight, it tastes like buttered popcorn, but as you add it things like milkshakes (I did this) and pancakes, the flavor becomes a bit more subtle.

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Try Cabbage Wrapped Red Curry Salmon for Dinner

Cabbage Wrapped Red Curry Salmon

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It seems like a lifetime ago, but I used to date a half Singaporean and half Thai gal. While most people dread trips to their significant other’s homes, it was something I looked forward to because there was always a feast waiting at the table.

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