Bread Plate | Blackberry Quick Jam and Sam Beall’s Skillet Corn Bread

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Sam Beall, the adored California Culinary Academy and French Laundry trained proprietor of Blackberry Farm, died tragically in a skiing accident on February 25th. The 39-year-old father of five was a true visionary, turning his parents’ Walland, Tennessee farm into a world class inn and culinary destination, gathering three James Beard Awards and the designation of Best Hotel for Food Lovers by Bon Appetit magazine along the way. Beall’s cookbooks and his rustic, loving approach to food has provided great inspiration for me over the years. Read More


Fast + Healthy | Broiled Sole and Cherry Tomatoes with Herbed Scallion Couscous

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Every year about this time, I begin to tire of heavy winter meals and crave flavors that come with warmer days. Here, cherry tomatoes (which are somehow blissfully exempt from “winter tomato” texture) are broiled to bursting, lending sweet acidity to the quick cooking fish. Lemony basil flecked couscous rounds out the dish with its tender herb brightness. Best of all, this dinner will be on the table in less than 30 minutes, and will leave you with minimal clean up!

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Greens + Things | Kale and Chickpea Salad with Honeyed Almonds and Smoked Paprika Vinaigrette

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Kale is a nutritional powerhouse, providing loads of vitamins A, C and K as well as folate, lutein, potassium, calcium and zinc. I made this salad with hearty Red Russian Kale, but Tuscan (lacinato) also works well. Creamy chickpeas provide protein and fiber, and the sweet and crunchy honeyed almonds are a perfect counterbalance to warm, smoky paprika vinaigrette. Read More


Greens + Things | Lemony Lentil Salad with Dill, Cucumber and Feta

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This Greek inspired lentil salad hits all the right notes – crunchy, creamy, light-yet-filling, and bursting with bright flavors. The lemony dressing will seem like too much at first, but the lentils will absorb it over time. French green lentils are worth seeking out – they have a wonderful nutty flavor and do not get mushy like other lentils. I also love French feta if you can find it – it is milder and creamier than other varieties. Read More