Tarragon Roast Chicken
A simple and delicious recipe for Chicken using my favorite herb tarragon. Adapted from a Melissa Clark recipe.
Boulevardier
My new favorite fall cocktail. Great one to make in batches for groups.
Boudin Blanc and Beans
The recipe loosely resembles a cassoulet but I am going to call it Beans and Franks.
Apple Cider Margarita
A Fall version of our summer favorite. The warm cinnamon of the cider works great with the familiar citrus and tequila.
Green Goddess Roast Chicken
Perfect use of all of your fresh herbs from the garden. You can add parsley or scallions instead of tarragon or chives. Adapted from Melissa Clark’s recipe in The NY Times.
Fig Old Fashioned
Fig compote mixes well with good quality maple syrup. A delicious cozy drink for the beginning of Fall. It is a spirit forward drink so add more compote syrup if you would like it more sweet.
The Plum Sour
The ripe, end of summer plum is the star of this sweet and sour drink. Use an egg white (or aquafaba) to get a fun froth.
Farmers Market Enchiladas
Favorite use of Farmer’s Market vegetables before they get past their prime. Swap out any of the veggies for others. We love using Kale, Mushrooms, even Brussel sprouts in the fall. Enjoy with a carrot margarita.
Peach Galette
A simple, easy and impressive dessert to serve for guests. Important to use the freshest peaches or nectarines. Recipe inspired by Chez Panisse.
Corn and Basil Macaroni
Pureed corn makes for a rich and creamy pasta sauce. Ripe, in season corn is best but frozen works too. The tomatoes, basil and lemons add brightness to the dish. Adapted from Melissa Clark’s recipe in The NY Times
