This is one of my favorite summer-into-autumn dishes, when the low-slung sun and cooler nights are teasing the coming season but the days’ warmth reminds us that summer isn’t quite ready to let go. Hardy winter squash made its first appearance at the farmers’ market today, giving me serious cravings for the creamy miso and ginger laced soba noodles, crispy carrot chips, juicy tart apples, and sweet roasted squash in this recipe. Continue reading
Have you ever loved an experience so much that you mourn the ending long before said experience is over? A few weekends ago, our daughter Hannah flew home from boarding school for a long weekend. Not to celebrate a birthday or a holiday, but to just be home. We spent our time as most mothers and teenage daughters do, in much the same way we did but took for granted before she went away to school. We went out to lunch, we shopped a bit, we went to the movies. But we also stayed up late talking and watching tv, spending long stretches in our pjs lazing about and enjoying the nearness of one another. Continue reading
Be honest. Don’t you think most fish tacos are bland, bland, bland? Do you consistently order them at your local Mexican joint, then scan the table, coveting your companion’s dinner three bites in? I can’t be the only one!
I’ve come up with a solution for all of us. A fast, easy, and economical one to boot! These ancho-rubbed fish fillets broil in five minutes, becoming a perfectly spiced base for your mango salsa and avocado crema laced tacos. The margarita is up to you. Continue reading
When I was growing up, my mother cooked almost every night. Going out was reserved for special occasions and the rare evenings when she was too exhausted to think about putting food on the table. On those nights when we sensed a crack in her resolve, my sister and I would lobby for KFC, where I loved not only the crispy, salty fried chicken but also the whipped cream laden dessert parfaits. Kath always picked the one with chocolate pudding and I, the one that riffed on strawberry shortcake with those unnaturally red, gelatinous strawberries and too sweet vanilla cake. While you couldn’t pay me to come near one of those peel-the-foil-off-the-plastic-container confections now (or KFC for that matter), I still get a child-like thrill when excavating my way through parfait layers with a long spoon. Continue reading
Whenever I gather friends for lunch, salad is the number one request. It feels virtuous and leaves room for dessert, allowing us to linger in conversation without a food coma. Certain boxes need to be checked though, before I’ll put it on the table. Will it delight their tastebuds in a new way? Is it visually delicious? Will it carry them to dinner without hunger pangs striking at 4pm? Check. Check. Check.
This hearty butternut squash soup appeared in my first cooking and entertaining feature for Sheridan Road Magazine. Created for a relaxed fireside gathering, it was served in my great grandmother’s espresso cups (shown below) as a starter. I like it best, though, ladled into big bowls and served piping hot alongside a loaf of crusty bread. Continue reading
Quinoa is one of my favorite ingredients. I frequently make a big pot and use it in different ways throughout the course of a week. A scoop warmed gently with almond milk, a pinch of cinnamon, dried fruit, and a generous dollop of honey and chopped nuts makes a wonderful, nourishing breakfast. A dinner side comes together in no time when you heat a tablespoon or two of olive oil in a sauté pan, add cooked quinoa, season well, and toss in a generous handful of chopped tender herbs and scallions. My favorite way to enjoy quinoa, though, is in a veggie and protein packed salad like the one below. Continue reading
Hello there and Happy Friday! It’s been far too long. I recently wrapped up a wonderful year + of penning the Foodie and Cocktail columns for Sheridan Road Magazine which was an absolute pleasure. Writing for a magazine proved to be a much different experience than writing for this blog. Yes, I developed the recipes, styled the food, shot the photos and wrote the pieces just as I’ve done here at Fletcher + Fork, but the parameters of print required a new skill set. I am grateful for the growth and experience Sheridan Road provided, but I am happy to be back with the time and love required to make this a special place. Continue reading
Autumn is finally on its way. Even the most ardent warm weather fans can’t help delighting in the low-slung sun and crisp evening air, not to mention the riot of color waving from the treetops. Continue reading
The upside of feeling tied to the house during the kitchen renovation – time spent in the garden! Tending to it diligently along with cooperative weather have the vegetables off to a great start and the herbs in plentiful abundance. Continue reading