This is a favorite pureed soup of ours, and every fall I come back to it because it's creamy and sweet, subtly spicy, and light but also substantial thanks to the cannellini beans. Sometimes we'll have soup and sandwich night, and this soup is usually on the menu along with....
Read MoreHow do I begin to explain my joy of tacos, something so part of me, such a fundamental element of the flavors of my childhood? If you're a long-time follower you already know that Mexican flavors are my ultimate comfort food.
Read MoreA friend gave me a nice bottle of fresh, cold-pressed pumpkin seed oil recently, and I've been using it everywhere I can, topping soups and forming the base of salad dressings, like in this recipe. It's deep green color and nutty flavor is irresistible and using the oil is a very small but effective way
Read MoreIf summer is cobbler season, then fall is definitely roasting season. I've been roasting my way through the beginning stages of our cool weather, warming up the house just enough to take the chill out of the air as it's not quite time to turn on the heat.
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