We’ve teamed up with Whole Foods Market to create a modern holiday cheese board with red cheddar and brie-style cheeses, winter fruit, and sweet and sour quick-pickled apples.
brown butter leek and turnip soup
A simple leek and turnip soup for chilly nights. Made with leeks and turnips sautéed in brown butter, this is a peppery, beautifully balanced five-ingredient soup.
roasted carrot salad with cracked pepper crème fraîche
A cookbook dedicated to seasonal salads, created in partnership with Blurb, and an autumnal roasted carrot salad recipe with cracked pepper and cumin crème fraîche. [Read more…]
fennel and mushroom chicken roulade
We’ve teamed up with Shenandoah Valley Organic on a recipe for richly flavored fennel and mushroom chicken roulade topped with a simple white wine pan sauce. [Read more…]
aimée’s cardamom stollen swirl buns
Stretchy, chewy overnight stollen swirl buns suffused with cardamom, cinnamon, and allspice, from Aimée Wimbush-Bourque’s cookbook, The Simple Bites Kitchen. Jump to recipe. [Read more…]