This mushroom and nut-based vegetarian pâté is delicious served with sliced and toasted artisan baguette or homemade seed crackers. INGREDIENTS: 4 tablespoons butter 4 cups fresh mushrooms, finely chopped (about 1 lb.) 1/2 cup scallions, white portion only 1/4 teaspoon thyme 1 teaspoon salt 1/3 cup dry sherry 8 ounces cream cheese, softened 1 cup...Read More

INGREDIENTS: 3 tablespoons butter 3 tablespoons pure maple syrup 1 teaspoon Worcestershire sauce 1/2 teaspoon garlic powder 3 cups pecan halves 1 1/2 – 2 teaspoons sea salt 1 tablespoon + 1 teaspoon fresh rosemary leaves, minced, divided METHOD: Preheat oven to 300°F. Line a sheet pan with parchment and coat with non-stick spray. Place...Read More

Here’s the perfect appetizer for a fall gathering — and you’ll find most of the ingredients at the farmers markets! INGREDIENTS: 1 cup chopped dried Calimyrna figs, stems removed 1/3 cup water 1/3 cup chopped pitted Kalamata olives 2 tablespoons extra-virgin olive oil 1 tablespoon fig balsamic vinegar 1 tablespoon drained capers, chopped 1 1/2...Read More

INGREDIENTS: 3 cups all-purpose flour 1 cup solid shortening (Crisco), divided into 7 or 8 pieces 1/4 cup cold butter, cubed into small pieces 1 teaspoon salt 1 teaspoon sugar, if desired 4 tablespoons cold water 1 egg 1 teaspoon vinegar METHOD: Place flour, salt, and sugar (if used)  in the processor bowl. Pulse once...Read More

This shortcut spice mix is often called for in pumpkin pie recipes, but it is also delicious used in savory baked pumpkin or squash recipes, cookies, sweet potato pie, custard, cheesecake, and more. Made with ingredients most of us have in our pantries, why buy a spice mix when you can easily blend your own?...Read More

This is my favorite recipe for light, fluffy holiday dinner rolls for Thanksgiving. The recipe is from a cook who made these rolls daily in the kitchen of the Cumberland State Park restaurant in Tennessee. Our family enjoyed them so much that she shared her recipe with us. This recipe can easily be halved —...Read More

Toss a few toffee walnuts in green salads with roasted pears and gorgonzola, or place them in a bowl for guests to snack on. Toffee walnuts make great holiday gifts for friends and family! INGREDIENTS: 3 cups walnuts, shelled 1/2 cup brown sugar 1/2 cup granulated sugar 2 tablespoon water 4 tablespoons butter 1 teaspoon...Read More

These heavenly light biscuits are a cross between a dinner roll and a biscuit. Angel biscuits use a combination of yeast and baking powder for leavening. These are best served warm right out of the oven — but leftovers can be refreshed if warmed in the oven wrapped in foil. INGREDIENTS: 1 package (.25 ounce)...Read More

INGREDIENTS: 3 cups seedless red grapes, halved lengthwise 2 tablespoons Spanish sherry vinegar 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 teaspoon grated orange zest 24 slices ‘artisan’ baguette, cut into half inch slices 1/2 cup shaved Manchego cheese Fresh basil leaves, sliced thinly METHOD: Preheat oven to 400°F. Line...Read More

INGREDIENTS: 1 cup raw almonds 1 cup pecans 1 cup walnuts 1/4 cup shelled raw pumpkin seeds (pepitas) or sunflower seeds 1/3 cup pure maple syrup 2 tablespoons olive oil 2 tablespoons rosemary leaves, chopped 2 teaspoons crushed red pepper flakes 1 teaspoon smoked Spanish paprika 1 teaspoon kosher salt METHOD: Preheat oven to 350°....Read More