Recipe slightly adapted from NYTimes Cooking for Thai-inspired chicken meatball soup. A fragrant, coconut broth with lime and fish sauce to nestle flavorful meatballs and spinach.
It’s that time of year… We recently went apple picking at QuonQuont Farm. Then I picked up some fresh baby ginger and turmeric from the Hampshire College Farm. What better way to meld these beautiful flavors than to cook up a sauce for any occasion.
Rich dark chocolate infused with fresh ginger. Buttery, crumbly shortbread with a hint of cardamom. Tangy creme fraiche infused with cardamom pods.
This flavorful stew was a great way to finish off the cold and snowy day. Rich, warm, Indian flavors come together with lots of nutrient-packed veggies for a dish that’s both tasty and healthy.
This just gets better with time – it’s the kind of dish that soaks up dressings and ages with grace.
Snow peas tossed in a peanut sauce that is just a little sweet, a little savory, and has a touch of heat.
A grain-free dish inspired by a recipe from Food and Wine for “Crunchy Pork Kimchi Burgers”
This is a very mild curry (which you could heat up with some cayanne and/or crushed red pepper if that’s your preference) and it has notes of cinnamon from the garam masala.
This recipe is really well balanced, both in flavor and in nutrition.
A sweet side dish that pairs well with a savory main.