Turkey Tetrazzini Turkey Tetrazzini
Pasta
Every Thanksgiving I look for a new tasty way to repurpose all the leftover roast turkey meat post-holiday. This year I discovered turkey tetrazzini, and it is *hands-down* my new favorite way to put this savory roasted goodness to use! Pasta is always my...
Thanksgiving Menu Thanksgiving Menu
Main Dish
Planning my Thanksgiving menu always sows the seed of excitement about the holiday season. I start to reflect back on my favorite dishes from year’s past, and think long and hard about what will make the cut for this year’s autumn feast. This year...
Pumpkin Pie with Butterscotch
Pie, Pastry, + Tart
If you couldn’t tell, I’ve been on a little bit of a pie kick lately, and this butterscotch pumpkin pie is no exception. The filling is made from pureed roasted squash, a bit of Vermont Creamery creme fraiche, homemade butterscotch sauce, maple syrup, and...
Hazelnut Apple Pie by Eva Kosmas Flores Hazelnut Apple Pie by Eva Kosmas Flores
Pie, Pastry, + Tart
The pacific northwest in autumn is my favorite place to be. All the trees are changing colors, the heirloom apple varieties are in flush with every kind of golden freckle and ruby blush, and there’s hazelnuts aplenty. There’s little to complain about here—I guess...
Hazelnut and Butternut Squash Spaghetti by Eva Kosmas Flores Hazelnut and Butternut Squash Spaghetti by Eva Kosmas Flores
Pasta
This is a sponsored conversation written by me on behalf of Barilla®. The opinions and text are all mine. It’s nearly October 25th….and you know what that means. It’s almost World Pasta Day, everyone!! I’m celebrating the holiday early with a delicious seasonal meal that...
The best and easiest heirloom tomato tart recipe, with ricotta, balsamic caramelized onions, fresh basil, and a buttery tart crust. The best and easiest heirloom tomato tart recipe, with ricotta, balsamic caramelized onions, fresh basil, and a buttery tart crust.
Pie, Pastry, + Tart
It’s tomato season here again—and you know that means that I’ve got heirloom tomato rainbows coming out my ears and am looking for alllllll sorts of ways to enjoy them. I’ve been making tomato sauce, ketchup, salsa, tomato paste, tomato chips…well, you get the...
Secret Supper
This past February, Danielle, Mona, Jaret, and I hosted our 13th Secret Supper, Dark Moon. It took place at Maysara Winery and was a celebration of the winter season, and the hidden bounty of delicious foods it contains. Winter itself is very mysterious—everything is cold...