Author: chefalice

This is a delicious pot dish that you don’t have to feel guilty about enjoying. It is easy to make and absolutely delicious.

This is a delicious pasta dish you can make whenever you are craving homemade Italian food. It is so easy to make, it can be prepared in under 15 minutes.

This is the fall and winter counterpart to our spring and summer pea soup, a butternut squash soup that my daughter Emma loves as much as our guests do. We always make an ample supply of the sweet-savory granola because our diners relish it, both in the dish and passed on the side. If you don’t finish it, save the leftovers for a snack or breakfast. You can turn this into a full meal by adding the roasted duck breast discussed in Restaurant Embellishments.

Another smashing soup, this evolved from a more standard cucumber and avocado gazpacho. It shines on its own as a simple soup without any adornment, but becomes a kaleido-scope of colors and excitement for your mouth with the elements we add here. The panna cotta is all creaminess and luxury, while the fried wild rice kernels are a chewy-crispy contribution to the texture. Wasabi-infused tobiko, or flying fish roe, pops on the tongue, especially when you give it extra snap with a light touch of fresh wasabi. If you’re feeling ambitious at all, consider adding the ginger granita described in…