Roast chicken: fall comfort food at its best

Once the weather turns colder and darker – or maybe it’s just the perfect meal for football season – I get motivated to roast a chicken every week. I love trying new herbs and flavorings. Plus having leftover roast chicken for soups, salads, and whatnot is invaluable for quick meals. And then of course, it’s…

Roasted root vegetables

This is one of my favorite fall and winter side dishes. It makes use of the best seasonal produce and can be varied endlessly. My favorite combination is sweet potato, carrot, parsnip, fennel, and potato with onions and garlic. Dice them all up and add 3 bay leaves, 1 tablespoon of herbes de Provence, and…

Red pepper sauce

An easy satisfying vegetable sauce to brighten chicken, fish or bowls. Shown here with chicken and sautéed kale, this sauce is a snap to make and will keep for a few days. Long enough for you to try it on a few things or add it to your soup. To make it, preheat your oven…

Duck Confit

This is more of a secret ingredient post. Duck Confit is a classic winter preservation method used in France and the French have perfected the storage of it with canning. I never dreamed I would be recommending a canned product to people, but not only is it fantastic alone, it’s stored in duck fat, which…

Broth – Make something out of nothing

There are dozens of resources on broth making out there and the only thing that I can add to them is that you don’t have to start with whole ingredients. To make my broth, I save and freeze the clean ends of carrots, parsnips, celery, onions, too tiny to peel cloves of garlic, herb stems…