Spiced Pumpkin Mac and Cheese with Brown Butter, Sage, and Pecan Topping

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Spiced Pumpkin Mac and Cheese with Brown Butter, Sage, and Pecan Topping

Alright, so you know those mac and cheese recipes that add pumpkin or butternut squash and use less cheese to lighten it up?

Yeah, this isn’t one of those recipes.

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Turkey-Sage Cornbread Stuffing

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Cornbread stuffing is hands-down my absolute favorite kind of stuffing, and I think it goes well with just about any kind of meat you could possibly want to serve it with. (Or as I’ve been known to do, top it with a fried egg and serve it with a big salad and call it a meal, no roast chicken required.)...

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Maple-Walnut Buckwheat Scones with Honeyed Sage Butter

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Can I let you in on a little secret?  I’m not really sure how I feel about buckwheat.  (Probably not the best way to sell you on these scones, but I have to keep it real, right?)  This was the first time I baked with it, and actually, the first time I’ve knowingly had it (other than in soba noodles, which I do enjoy).  Buckwheat is so healthy, I wanted to like it, really I did.  But it’s just so…I don’t know…grassy, maybe? Truth be told, cardboard-y is probably a better word....

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Chicken Stew with a French Flair

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A while back I made a Moroccan-Spiced Chicken Stew that was flavored with ras el hanout (a Moroccan spice blend) and turmeric.  It had carrots and potatoes, and was thickened mainly with onions that were cooked until they melted into the broth and formed gravy.  I thought it would be fun to make another stew using a few of the same main ingredients (chicken, potatoes, carrots, and onions) but with completely different flavorings (such as white wine, thyme, and sage)....

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