New Mexican Chili and Beans

I lived in Taos, New Mexico for many years and developed this recipe from inspiring pots of chili bubbling on the backs of neighbor’s stoves. When I first moved there, I was cooking on a wood stove, and having a big pot of stew or chili keeping warm was not just welcoming, it was practical.

Chili lends itself to improvisation. … Read more

Baked Acorn Squash

If falling leaves and changing colors don’t let me know that autumn is here, my local organic grocery leaves no doubt: plump pumpkins and squashes of every variety suddenly appear in bright piles, which leads me to thinking about stews and gratins and this easy baked acorn squash recipe, most of all.

Baked acorn squash is easy, classic, warming, and … Read more



This is not a low carb recipe. But it’s splendid and I couldn’t delete it. Just. Could. Not.
I may try to low-carb-it at some point, using soy beans, perhaps. Perhaps not. It is, after all, perfect as it is!

Making this legendary southern French casserole is definitely a project, but please make it sometime…it’s glorious. Cassoulet takes its name Read more

Thanksgiving 2013

Here’s a screen shot of Google’s 2013 Doodle animation…so cool that I probably watched it six times!

Screen Shot 2013-11-28 at 7.47.30 PM

After many years spent creating havoc in the kitchen and spending an inordinate amount of hours at the stove, we made things (somewhat) simpler in 2013. The day before, we prepped the cauliflower pilaf and pumpkin slivers, cooked the bacon, made the vinaigrette, … Read more

Roasted Duck With Citrus-Cranberry Sauce

Muscovy duck is prepared much the same as any other game meat – this one is classically served rare to medium rare (I like it edging into medium, but I’m a Philistine).

Muscovy duck pairs well with sweet/tart combinations, such as tart dried cherries, pomegranate molasses, orange, clementine, lemon, and sweeteners, or any combination of these. Good side dishes include … Read more