PEAR, BLACKBERRY & HAZELNUT CAKE
This recipe contains three my favorite autumn ingredients – pear, blackberry and hazelnut – and the blackberries give lovely buds of sharpness.
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Farm To Table
ROAST CITRUS, GINGER & HONEY CHICKEN
One of my family’s favorite meals (and they’re fussy). It’s very simple to make but looks pretty spectacular, as the chicken turns dark and glossy because of the honey and the orange wedges become nicely caramelized at the edges. If your chicken is getting too dark as it cooks, cover it with foil.
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BRAISED FENNEL WITH PARMESAN
Braised fennel with parmesan is native to the sunny Mediterranean but thrives during the cool months of the year.
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FARRO WITH CARAMELIZED ROOT VEGETABLES
Farro, a hearty, healthful, and highly prized Italian grain, fits comfortably into menus year-round.
In winter, toss it with roasted root vegetables such as turnips, parsnips, and carrots, as it is here. This dish is sweet and savory and loses nothing when served at room temperature, making it a great option for both the lunch box and the salad plate.
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ROASTED VEGETABLE GALETTE
Discover a great recipe for roasted vegetable galette. It’s a great Christmas centrepiece, chock full of festive favorites!
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BULGUR SALAD WITH ROASTED PEPPERS, CHICKPEAS & PISTACHIOS
Toasted pistachios heighten the nuttiness of the bulgur, and roasted peppers and dried cranberries add bursts of color.
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CHOCOLATE AND ZUCCHINI CAKE
Discover a great recipe for the zucchini cake to make your summer even sweeter with its cocoa glaze.
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