Duck fat roasted Brussels sprouts from Craigie On Main in Cambridge, MA

Yellow oyster mushrooms from the Ferry Building Farmer’s Market in San Francisco

Mochi Nigiri sushi made with fruit – come check out this easy recipe!

A curiously odd fruit – the pineapple guava. Tastes like guava, sort of, but with a sweet, almost creamy center.

Beet Salad with Point Reyes Blue & Far West Fungi Vol au Vent from Spencer On the Go in San Francisco

Crepes with Nutella and fresh strawberries from Arrow Street Crepes in Harvard Square

I baked the elusively delicious vanilla loaf from Hi Rise Bread Company in Cambridge.

Wood Grilled Venison, pumpkin risotto, braised greens, red wine-bacon glaze from Prezza in the North End, Boston.

Golden Carrot Ginger Soup: a delightfully flavorful soup that is simple to make – only 5 ingredients!

Chocolate chip and plain ricotta cannolis from Mike’s Pastry in the North End

Vermont Duck Confit and Beet Salad from a local microbrewery in Cambridge

Celeriac Apple Potato Soup

Daring Cook’s Challenge: Chicken Pho

This is what I made with my Farmer’s Market bounty!

Veal shank osso buco in the classic-style with saffron risotto Milanese from Mamma Maria in the North End, Boston

I took the blind challenge (fresh drip coffee vs. VIA instant brew) and was surprised by the results.

Vietnamese vermicelli with meat and crispy spring rolls from Le’s in Harvard Square

A dinner party full of dishes inspired by the night markets of Taiwan

Chinese medicine says that mung beans are “cool” (yin), and are good for restoring balance if you are too “hot” (yang).

A favorite Taiwanese Snack – Marbled Tea Eggs!

A great way to enjoy the late summer harvest – a classic salad with the addition of fresh sweet corn!

This traditional Sichuan method of cooking eggplant is done with very little oil and results in a toasty, fragrant stir fry.