Austria’s Black Gold: A Styrian Boiled Beef Salad
A Styrian-style boiled beef salad with runner beans, horseradish, apple vinegar, broth, and dark pumpkin seed oil, inspired by a memorable meal in Austria.
A Styrian-style boiled beef salad with runner beans, horseradish, apple vinegar, broth, and dark pumpkin seed oil, inspired by a memorable meal in Austria.
A silky, one-pot zucchini soup inspired by the zucchini and lemon verbena velouté tasted in the orchard garden at Ferme-Asile in Sion.
A fall haul from Tendercrop Farm in Wenham became crisp hand pies filled with roasted butternut squash, ricotta, Parmesan and sage.
Soft apple-yogurt muffins with cinnamon, raisins, and a crunchy brown sugar streusel. Nut-free, freezer-friendly, and easy to tuck into a school lunchbox.
Some people collect magnets. Others collect postcards. Somehow, I started collecting food magazines. Jump to recipe ↓ I can’t…
A late-summer plum and thyme tart with lemon frangipane, a foolproof press-in crust, and the deep pink, violet and burgundy palette of August.
A love letter to autumn and a warming lasagna layered with roasted butternut squash, spinach béchamel, prosciutto and sage.
A French hazelnut cake recipe, baked exactly as printed, connects a family kitchen with Piedmont hazelnuts, Turin chocolate and the vineyard table.
At Lago di Cancano, turquoise water looked like pavement from the mountain road. Beyond that impossible blue, Valdidentro revealed itself through smaller encounters with a border collie, a painted stone and a donkey named Mario.
Cloud, rain and old Alpine folklore transformed our family walk around Lünersee into something magical, from the legend of the Seebutz to trout with parsley-butter potatoes at the Douglass Hütte.