Yes, that's potato gratins in the plural, not singular. Sure, you can make one big gratin, but these little gratins are very cute in their individual ramekins, and they are also elegantly and cleverly... more

Are you still unsure of what to make for a party dessert this season? Try this light and luscious semifreddo, topped with a compote of port-wine poached figs. Fragrant with orange and spice, it's remi... more

In this window of time between Thanksgiving turkey and Christmas excess, take a break from fancy feasts and indulge in a robust and rustic one-pot meal. This wine- and brandy-laced stew is guaranteed ... more

Speculoos (or speculaas) is a Belgian and Dutch Christmas cookie. They are simple, crisp cookies, very spiced yet not overly sweet, and similar to a gingersnap. Traditionally, they are made with a spe... more

I am not a patient baker. My desserts tend to be free-form, which, in my case, is a polite way of saying messy and imprecise.... more

Root vegetables are fall and winter’s best-kept secret. Packed with nutrients, natural sugars and starch, the humble root is a healthy and flavorful substitute for the ubiquitous russet potato and a s... more

This festive trifle will carry you through the holidays -- it’s a great do-ahead dessert with show-stopping results. Buttermilk pound cake is blanketed with layers of cranberry compote, orange-infused... more

I don’t bake muffins often, but when I do, I try to make them healthy and have them on hand for an easy breakfast or a snack. My issue with muffins is that they often resemble mini-cakes, packed with ... more

There are one-pan dinners, and there are sheet-pan dinners. They both make sense. By limiting the cooking action to a single pan, there is less to wash up, which is a definite bonus at the end of a lo... more

There is something magical about roasted butternut squash. Its orange flesh softens into sweet, nutty squidginess, which is easily transformed into a puree. It’s hard to believe something so rich and ... more

If you have more than one child, you may understand this tale. I have two children. One is an adventurous eater, and one is not. One loves fish, and the other can't stand it (although I don't recall h... more

I won’t lie. It takes a little work to assemble these potato bites, but I promise you they are well worth it. The holidays are quickly approaching, and with that comes the need for fun, tasty finger f... more

Years ago, I started a simple family food tradition. We lived in Europe, and I wanted to share with my children a tradition from my childhood: Sunday pancakes. Not Swedish pancakes, not French crepes,... more

It took me a long while to make puttanesca sauce, the feisty Italian tomato sauce packed with sharp, pungent and briny flavors. I admit it was the anchovies that gave me pause. While I don't mind anch... more

I am not one to look a gift horse in the mouth. Or in this case, turn down a gift of fresh pears from a friend who, yes, grows her own pears -- especially in the fall, when I love to bake fruit crisps... more

My inspiration for making soup is often a convergence of too many vegetables in the refrigerator with homemade stock and leftovers from a roast chicken. This recipe is not an authentic tortilla soup, ... more

I can’t think of a better way to prepare a potato than Hasselback-style. You may have seen Hasselback potatoes, with their distinctive accordion pattern. Thinly sliced, but still intact, the flesh is ... more

Sometimes, all we need is a cookie. Nothing comforts or pleases more than a fresh-baked homemade cookie. It could be for a simple snack, an afternoon pick-me-up or an impulsive sugary indulgence. Or p... more

The end of summer means many things to me: Labor Day barbecues, back-to-school excitement, shorter days and ... loads of tomatoes. Yes, I’m talking tomatoes -- cherry tomatoes, to be exact. It's the t... more

Here’s the thing: It’s fun to eat with your fingers. Skewering puts the fun in food, taking ordinary recipes and sticking it to them (pun intended), along with an assortment of dipping sauces -- becau... more

There is a magical window of time when fresh figs are abundant, and now is the time. Soft and fragrant, fresh figs are oh-so-ethereal to eat. Their flavor is delicate yet nuanced. Depending on the var... more

When it comes to baking, I like to keep it simple, preferring presentations that are not too fussy, but fresh and light. This especially applies to cake.... more

When it's super-hot outside, who wants to cook? In the heat of summer, dinner prep should be low-maintenance. Appetites are limp in high temperatures, and fresh salads filled with juicy ingredients ar... more

It’s Nacho Night at our house. Yes, I confess. Foodie I may be, parent I certainly am, and health-minded ... almost without fail. But there is always a time and place for nachos. We can all do with a ... more

I discovered this fresh and light-handed salad years ago when I lived in Denmark. Most likely it was at one of our frequent family gatherings, seated outdoors at a long wooden picnic table in the shad... more

Who doesn’t like fresh berries and whipped cream for a simple summer dessert? Berries and cream are the height of ease and good flavor, and a combination I rely on throughout the summer season.... more

Now that it's summer, it's time to dig into spicy, meaty, two-fisted pork carnitas. Carnitas are perfect party food. They are easy to assemble and messy to eat, best washed down with a cold beer while... more

This salad does not hold back on herbs and spice. Handfuls of your favorite garden herbs, and a shake of the contents of your spice drawer, build welcome layers of flavor and freshness into this brigh... more