Puff pastry is one of those magical, almost unicorn-like ingredients. It’s so easy to use and can quickly produce French patisserie-worthy treats in your own kitchen. I find it best to thaw the pastry overnight in the refrigerator, but if you are short on time thaw it on your kitchen counter for about 30 to…
FENNEL, PEAR AND CANDIED PECAN SALAD
Here is a crisp autumn salad, perfect for a chilly night. During the cooler months you can almost always find fennel and pears at any grocery store, making this salad a quick first course or side dish option even during the dead of winter. I love the deep, rusty color of red d’anjou pears but…
WINTER SQUASH SOUP
The combination of both carrots and winter squash give this soup its rich orange color. Choose any winter squash you can easily peel. I like to use the honeynut variety, a smaller, much sweeter hybrid of butternut squash – which is also delicious. If you have homemade chicken stock on hand you can use it…