Pears are one of my favorite fruits because of their versatility in adapting to both sweet and savory dishes. Here, I pair them with a glaze of beautiful, rich Hidden Springs Maple that is perked up with black pepper and balanced with parsnips roasted in brown butter. Day 1: Making the Maple & Black Pepper…
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This dish contains many items that can be prepared ahead of time and simply assembled the day of your dinner. Carrots are wonderful to eat this time of year because they have been “over wintered”. This means they’re super sweet and pair wonderfully with the assertive flavors of vadouvan curry oil and the creaminess of…
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As John Gerard suggested in 1597, a sweet potato “comforts, strengthens and nourishes the body”. Let’s talk sweet potato! First off, yams and sweet potatoes are two different things. At most, we can consider them cousins. They’re related, but have different parents. Sweet potatoes are only called yams because of an old marketing ploy to…
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I like to think of brussels sprouts as tiny heads of cabbage. In fact, brussels sprouts belong to the same family as cabbage, the brassicaceae family. They are tiny buds that grow from an upward sprouting stem resembling a skinny tree trunk. Since brussels sprouts thrive in cold climates, the best time to buy them…
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Every year for the holidays, my great grandmother, and now my mother, made the classic sweet potato and marshmallow casserole for Thanksgiving. They would always fold in clementines, often with the skin still on. This may sound strange, but as I matured as a chef, I realized that it’s basically like adding orange marmalade to…
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Easy-peasy brussels sprouts. Growing up, I wasn’t the biggest fan of brussels sprouts because they were usually boiled. But once I had a simple roasted brussels sprouts, I’ve been eating them ever since, along with whole-grain mustard, as I learned from my mentor many years ago. Brussels Sprouts Prep Time: 5 to 10 minutes Cook…
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