Vanilla Yogurt Panna Cottas with Honeyed Pomegranate Syrup, plus a giveaway!

Fig, Goat Cheese, Prosciutto & Arugula Pizza

Goat Cheese and Herb Gougeres

Pinto & Black Bean Stew, a guest post in the “Off the Shelf” series on Cooking Books.

Color therapy for winter…

Meatballs & Spaghetti. What would you choose for your “last supper,” Top Chef-style?

Roasted Hazelnut Hot Chocolate.

Make your own cannolis!

Celery Root Soup with Apple and Blue Cheese

Make something a little different with your beets! Beet Bubbly cocktail, made with sparkling wine and a spiced beet simple syrup.

What vegetable looks like a parsnip that was hit with the ugly stick? Find out in Day 2 of the Root Vegetable Chronicles, plus a recipe.

Day 1 of the Root Vegetable Chronicles: Beet & Carrot Latkes.

Very Spicy Caramel Pears.

Root Vegetable Slaw. Crunchy & bright; a great foil for winter’s braises, stews and casseroles.

Gingerbread Truffles! (plus hazelnut truffles and espresso truffles – all make special holiday gifts!)

Celery Root, Apple & Parsnip Puree – a lovely Thanksgiving side dish.

Maple Black Pepper Pork Chops, step by step. One of my favorite fall dishes.

Velvety pumpkin butter – perfect spread on toast, stirred into yogurt, swirled into oatmeal, or eaten straight off the spoon.

Apple spice cake with maple cream cheese frosting. The first iteration of this cake was wolfed down by a mischievous Lab!

Roasted delicata squash stuffed with white beans, greens, and sage. A dish inspired by a recent CSA Harvest Dinner.

Maple-Roasted Apples & Plums: delicious spooned over vanilla ice cream and topped with maple-nut granola!

Peach Cinnamon Ice Cream with Maple Gingersnaps