Turkey Lentil Chili – 4 Ways to Cook It

I can tell by gazing out my kitchen window that winter has arrived on my little patch of heaven. I can see the East Fork river through the bare trees on the hill. Today the sun is throwing sparkling patches of light on the water. It puts me in the mood for a big pot of turkey lentil chili.  I have Eastside reader Mary Ann … Continue reading Turkey Lentil Chili – 4 Ways to Cook It

Holiday Beef Tenderloin with Latin Rub and the Secret to Extra Crispy Roasted Potatoes

Rare beef tenderloin Just the mention of beef tenderloin in my recent column brought about requests for roasting. I can understand that, since choice tenderloin is expensive but so appropriate for the holidays and easy to roast. Plus it can be made ahead. If you’re serving this as part of a buffet, roasted asparagus sprinkled with Parmesan right when it comes out of the oven … Continue reading Holiday Beef Tenderloin with Latin Rub and the Secret to Extra Crispy Roasted Potatoes

The “Taste of Lebanon” Indoor Fall Festival

The “Taste of Lebanon” Indoor Fall Festival I love Lebanese food (after all, I’m Lebanese….) and love to cook it. Just this weekend I made stuffed cabbage rolls. So good. But you know what? This food takes TIME to make and that’s where the St. Anthony of Padua food feast comes in. Yes, it’s this coming Sunday and all your Middle Eastern faves are there … Continue reading The “Taste of Lebanon” Indoor Fall Festival

Do-Ahead Turkey Gravy

Look at the calendar. The countdown to Thanksgiving is here and the requests for do-ahead gravy pop up daily. That’s because it’s one less thing to deal with on Thanksgiving, plus you get lots of delicious gravy so you won’t run out. I’ve taken my family’s favorite and tweaked it. And one tip I share each year: don’t stress about everything being perfect – it … Continue reading Do-Ahead Turkey Gravy

Red and Gold Beet Salad for Rosh Hashanah

This week with Matt Swaim on the Sonrise Morning Show we chatted about the upcoming celebration Rosh Hashanah which literally means “head of the year”/new year in Hebrew. In some Jewish communities it is traditional to eat the head of a fish during the Rosh Hashana holiday meal.  The wish there is that  they hope everyone at the table will be at the head and not … Continue reading Red and Gold Beet Salad for Rosh Hashanah

German Potato Salad for Oktoberfest

I published this a few days ago but some of you couldn’t find it. Here it is again. Oktoberfest German potato salad If you like a more tart sauce, add more vinegar; ditto with sugar if you like it a bit sweeter. I dug up potatoes from the garden. Some were red boilers, others were white bakers.  Ingredients Boiled or steamed and sliced potatoes, kept … Continue reading German Potato Salad for Oktoberfest

Spanish Style Gazpacho and Manchego Crostini

Today I decided to try a recipe for “really the best gazpacho ever” shared a while ago by a reader. My reason for trying it today was that I harvested a basket of ripe tomatoes with spots or cracks and had to do something with them, and quick.  So I cut bad parts off and plugged in my blender. I blended the tomatoes with red … Continue reading Spanish Style Gazpacho and Manchego Crostini