Fast, hearty, and delicious chicken, leek, and artichoke penne

Fast, hearty, and delicious chicken, leek, and artichoke penne

Oh. My. Gosh. This improvised dinner that was absolutely, fabulously divine, with a hint of earthiness from the mushrooms, flavor from the leeks, and brightness from the artichoke hearts all coming together to coat the penne with love and delicioiusness. It’s easy to make, with a simple broth of just artichoke water, butter, and olive oil thickened with a bit of flour. Read on!

Curried celery root soup

Curried celery root soup

Here’s a recipe for fabulous warming winter root vegetable soup recipe with celeriac and curry. It’s my delicious and divine interpretation of a soup we tried at Big Sur’s Nepenthe one night. Easily adaptable to a vegetarian diet and completely gluten-free. Enjoy!

Herb and nasturtium biscuits à la Julia Child

Herb and nasturtium biscuits à la Julia Child

Cooking with flowers – this is one of my 2013 New Year’s resolutions, so I couldn’t resist sneaking nasturtium petals into Julia Child’s herb biscuits this morning. Her classic recipe produces light, flaky biscuits, and the addition lemon pepper and spicy nasturtium petals add extra zing. Lovely at brunch with scrambled egg or at dinner with curried celery root soup. Click through for the recipe.

Green beef or well-traveled cows?

Green beef or well-traveled cows?

Unless you have the room to pasture a cow in your backyard, the meat you consume has to travel. Taking carbon footprint, environmental, and health concerns into account, how can we make thoughtful choices on the meat we purchase? Here are a few considerations.

Leftover rotisserie chicken stock

Leftover rotisserie chicken stock

Toss your leftover rotisserie chicken in a pot with a few vegetables, herbs if you desire, and some water. Simmer as long as you can stand it, and you’ll have a perfect, luscious, rich, nutrient-laden stock to use as a base for your soups and sauces.