-
The addition of mango chutney puts these mini cheese balls (coated in Crunchmaster’s Gluten-Free Sea Salt Multi-Grain Crackers) over the top.
-
Crunchmaster's White Cheddar Multi-Grain Crackers (certified gluten free) give these delicious stuffed mushrooms an extra…
-
Traditions are great, but some don’t stand the test of time. Which traditions will our editor be breaking this holiday season?
-
Quinoa, a delicately nutty grain, is related to the warm-season wild herb, lamb’s quarters, which has a spinach-like flavor. So, it was not too long a leap to combine them here. Harvested young, lamb’s quarters is quite tender, but baby spinach can be substituted if it's too hard to find.
-
Roasted heirloom pumpkin and a ragout of mushrooms fill a soufflé dish, which is topped with a soufflé made from polenta. With the addition of Parmesan and sautéed Brussels sprouts, this entrée is a showstopper.
-
Financier is the most regal of cakes, made with nut flours and lots of butter. As if it needed more, Eric Skokan paired it here with poached pears and freshly grated bitter chocolate. The combination is stunning. Financier is best eaten fresh, still warm from the oven. Try freezing the leftovers, if you like (there rarely are any, though.)
-
Eric Skokan, farmer and owner of Black Cat Bistro in Boulder, Colorado, enjoys serving this elegant, yet exotic entrée in the winter. The eggplant purée is a variation on the idea of baba ganouj, smoky and delicious. Each fall he grills and smokes mountains of eggplant to make this purée. It freezes well and is very versatile; serve it also with grilled or roasted lamb or pork or with summer vegetables.
-
With its cascade of delicate textures and bursts of flavor, this salad is simple to make for those who garden but daunting for those who don’t. Its simple beauty, or difficulty, lies in the accessibility of the ingredients. For those with a kitchen garden it requires only a quick harvest and a gentle touch. For those without a garden, I have no advice other than a trip to your local farmer’s market. The ease of creating memorable food, as demonstrated by this salad, convinced Jill to start Black Cat Farm in Boulder, Colorado.
-
For this soup, Eric adores the Japanese varieties of Hokkaido squash, such as Kabocha and Red Kuri. Deeper in color and flavor than their American cousin, Blue Hubbard, they excel in soups and purées. Aromatically spiced duck leg confit adds decadence to the dish, but you can skip it or use roasted turkey or pulled pork instead. The toasted pumpkin seeds add a playful crunch.