Makes 4 to 6 servings or 6 or 7 cups The Rancho Gordo Heirloom Bean Grower’s Guide, Steve Sando’s 50 Favorite Varieties, is full of photos and information on the history and use of these precious beans. www.ranchogordo.com 1 cup heirloom chili beans (Cranberry Beans,...
Makes 3 to 6 servings or 6 half slices The Oxford definition of “bruschetta” is “toasted Italian bread drenched in olive oil and served typically with garlic or tomatoes,” but nowadays there are many variations. The holidays are the season for wild chanterelle...
Makes 8 servings “Crostini” is defined by Oxford as “small pieces of toasted or fried bread served with a topping as an appetizer or canapé.” This recipe makes a great small lunch or dinner meal on its own or when served with soup. 1 cup White Bean Purée (see recipe...
Makes 8 to 10 servings Vegetable custard pies are an historic favorite in North America. Yankees prefer pumpkin or squash pies while Southerners cherish their sweet potato or yam pies. This very fine pumpkin pie satisfies every time without the usual ingredients:...
Makes 10 servings I prefer making pies with pre-baked fillings because they take a shorter time to bake, and the crust comes out beautifully. There’s a rich but simple sweetness in this pie along with bright notes from the citrus, spices and vinegar. Filling: 2½...
Makes 8 to 10 servings Great served with tea or coffee or after a big meal, this recipe is a healthier version of the Italian classic holiday cake. Normally a sourdough or yeasted creation, my version is a quick bread, risen with aluminum-free baking powder. This way,...
Makes 4 servings It’s wonderful to enjoy variety in vegetable cooking techniques, and roasting is an especially good one for the holidays. 1 pound Brussels sprouts, 4 to 5 cups, stem ends trimmed, halved if large 2 large cloves garlic, sliced 1 tablespoon olive oil...
Makes 3 to 4 servings Pasta: Makes 4 to 4½ cups pasta 4 quarts water 1/2 pound whole grain pasta of your choice, including gluten-free varieties Parsley, Wild Mushrooms & Truffle Oil: Makes 2½ cups 1 teaspoon olive oil 4 large shallots, sliced 4 large cloves...
