Cornbread Stuffing with Sausage

Makes : 6 or more servings | Salads/Sides Dairy Free

This probably comes as no surprise, but Thanksgiving is unquestionably my favorite holiday. There’s no gift exchanging or plastic-egg hiding, no little red hearts or scary costumes. ┬áThe day exists solely as an opportunity to join together at the table with people we love, in gratitude, for a kick-ass meal. It’s the holiday of food writers’ dreams. I’ve always loved Thanksgiving, but my real appreciation of the holiday came about 17 years ago when my husband and I were newlyweds in Manhattan. Just like everybody else, we lived in a tiny apartment with a “room” […]

Turkey Stock

Makes : about 8 cups | Basics Dairy Free

If you ask most people to describe their favorite part of Thanksgiving dinner, chances are they’ll wax poetic over grandma’s famous stuffing, pumpkin pie, or even that oddly appealing green bean casserole. I beg to differ. What’s the single most important part of my Thanksgiving meal? Turkey stock. No, I’m not crazy. I understand that turkey stock will never garner a starting position on your buffet. But don’t underestimate its subtle role in harmonizing the individual players into a spectacular, unified meal. It takes a little bit of planning on your part–I always make it […]

Roasted Mushroom Salad with Lemon-Chive Vinaigrette

Makes : 4 to 6 servings | Salads/Sides Vegetarian

In the scheme of things, I realize a recipe for “salad” isn’t akin to discovering a new star. Personally, I’ve never been overly enthused by salad since it’s so frequently an afterthought. There’s something so not special about dumping one of those bags of wilted, sopping wet greens into a bowl and topping it with a bottled mix of stale herbs and rancid oil. But this salad–delicate greens tossed with roasted mushrooms, shavings of cheese, and a simple lemon-chive vinaigrette–is special. It’s also easy to make. My original inspiration came from a mound of gorgeous […]

Harvest Granola

Makes : about 6 cups | Appetizers/Snacks , Breakfast/Brunch Dairy Free , Vegetarian

I’m a big fan of eating savory foods for breakfast. And by savory I mean “this could be dinner” more than “how about some bacon and eggs”. It probably started around the time I went gluten free and realized I needed to stop munching on scones, bagels, muffins, pancakes, waffles and other sweet treats for breakfast. (I’ve since discovered fabulous gluten-free recipes for these things, of course.) My replacement for the sweets often revolved around eating dinner leftovers. Breakfast became a plate full of reheated vegetables, maybe some chicken or rice, a few slices of […]

Pumpkin Muffins

Makes : 12 muffins | Breakfast/Brunch Dairy Free , Vegetarian

Even though we’re only a week into October, you may already be overwhelmed by the number of pumpkin recipes floating around online. Well let me share a little secret: We food writers wait ALL YEAR to break out the pumpkin. You’re lucky if we can hold out past Labor Day! Pumpkin is the ultimate symbol of fall and the seasonal cooking that comes with it. Think kids running around the pumpkin patch, the Great Pumpkin, Thanksgiving pies, and the ever-popular pumpkin muffins. (I also think of braised beef with pumpkin and pumpkin ravioli, but that’s […]

Roasted Halibut with Green Olive Relish

Makes : 4 servings | Main Dishes Dairy Free

Living in Portland, I feel a touch of panic when raindrops fall in September. It’s not part of the deal. Traditionally September is one of our finest months–sunshine and 60s–and one we all deserve in preparation for the rainy season. The past week has been a bit dark, but I’m determined (and hopeful) that summer will come back for an encore performance, no matter how brief. Since my cooking style always fluctuates with the seasons, I’ve been tempted to break out a big heavy pot and start braising. But I can’t, not yet. So I […]