I spend a lot of time in NYC, it is my other hometown. Most of my closest friends live there and I try to visit as often as possible. Our favorite pastime is eating. They take me to their favorite places which quickly become my favorite places. One of these favorites is Mercadito, a small Mexican restaurant in the east village with really outstanding food and superb drinks. A while back, Mercadito opened a new space, just across Avenue B from their old space, called Mercadito Cantina. It is a slicker more designy space but the food is equally delicious. I was particularly impressed with the green rice casserole I ordered. It was a mix of melted cheese and perfectly flavored rice topped with more deliciously browned cheese. It was amazing. I have thought of it often since. read more+++

I’m a huge fan of risotto, it is my #1 comfort food. There is nothing like a bowl of creamy risotto and green salad for dinner. Risotto is especially great because it is so easy to customize. I’ve made so many varieties using flavorings like saffron, lemon, red wine and stirring in things like squash, spinach, bacon, and a variety of cheeses. Once you get the basic technique down, it is an easy dish to experiment with— great for the home cook that likes a solid structure with room to play around.

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I really like tomato soup. I would even go so far as to say it is my favorite soup and this tomato soup is one of the best I have ever eaten. Better than the tomato soup at Bread, better than the tomato soup at Nordstrom Cafe (which is surprisingly good for a department store restaurant), better than any I know. It is relatively easy to make and comes together quickly. I make this pretty regularly during the winter and never get tired of it. Let it offer you some comfort on a cold snowy day (it is 4° F in Chicago right now). It is particularly nice with some Parmesan toasts to dunk into it. Or maybe some mozzarella melted on top. Some fresh chives? Feel free to improvise. read more+++

You know how much I love cranberries. I’ve tried several types of cranberry sauce, but I haven’t found anything I like better than this one which combines cranberries with hints of orange and the flavor of fennel seeds. I liked it so much that I turned this into a sorbet with equally delicious results. This is so easy that it should be made for more than just Thanksgiving. read more+++

I love roasted vegetables. Toss them in olive oil and salt and pepper and cook in a hot oven until caramelized and delicious. I do this with onions, potatoes, asparagus, green beans, squash, pretty much anything I can think of. Parsnips are a a vegetable that I don’t eat enough of and they are especially good roasted. It is the beginning of winter and roasted everything sounds good to me right now. read more+++

My favorite dish at this year’s Thanksgiving dinner was this Potato Gratin recipe, courtesy of Frank Stitt’s Southern Table. Stitt’s cookbook has been very reliable, it is also such a beautiful book that I enjoy flipping through it whenever I can. It took some convincing for Bryan to agree to a Thanksgiving dinner with no mashed potatoes, he’s a traditionalist, but after he tasted these he was glad he agreed. read more+++

I’ve been traveling and haven’t been in the kitchen much lately. As Thanksgiving approaches, that will change. I am gearing up to cook Thanksgiving dinner on Thursday. !!! I made this salsa a few weeks ago and it was a big hit. It might come in handy in the coming weeks as our kitchen energy goes into cookies and parties and other distractions. read more+++

When Ina Garten speaks, I listen. Her fifth cookbook was published last month and my very good friend Judy presented me with a copy of it for my birthday. (Judy also brought The Art of Simple Food into my life— the lady clearly knows how to pick cookbooks.) Ina’s latest venture is excellent. For those of you familiar with her, you will be happy to see that she still can curate an exciting and accessible collection of recipes. The book is a real pleasure to read and she offers some good entertaining tips. You’ll also be happy to know she still loves butter. She always manages to shock me with how much butter she is able to fit into her recipes. Quite frankly, it scares me. But there is no denying that it tastes good. read more+++

If you have looked at the recipe index, you’ll notice that this is the only recipe I have posted so far that belongs in the savory category. What can I say, I’ve got a sweet tooth. read more+++