shepherd’s pie

adapted from the New York Times. ingredients FOR THE TOPPING (double if you want a thick layer of potatoes on top) 1 Tablespoon kosher salt, plus more for seasoning1 pound russet potatoes, peeled and quartered (about 3 large)3 Tablespoons unsalted (vegan or dairy) butter¼ cup unsweetened almond (or dairy) milk¼ cup sour cream (vegan or dairy)optional: ¼ cup packed... Continue Reading →

winter squash, chanterelle, & red wine panade

from Chez Panisse Vegetables, by Alice Waters ingredients 5 onions 2 pounds acorn or butternut squash 6 cloves garlic ¼ cup extra virgin olive oil 2 bay leaves 12 sprigs thyme 1 cup red wine 3 quarts chicken stock 1 pound chanterelle mushrooms Kosher salt and pepper, to taste 10 slices country style bread 3... Continue Reading →

mushroom bourguignon

Adapted from Making Thyme for Health. Ingredients: FOR THE MUSHROOM BOURGUIGNON 1 oz dried mushrooms (such as porcini or shiitake) 16 oz sliced mushrooms (such as cremini) 2 tbsp olive oil, divided 1 yellow onion, diced 2 carrots, diced 1 red bell pepper, cored and diced 4 garlic cloves, minced 1 tsp dried thyme 1 tsp... Continue Reading →

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