Welcome to the annual LunaCafe Thanksgiving recipe roundup: Thirty-three lip-smacking, crowd-pleasing dishes to bring the Spirit of Thanksgiving to your table and the hearts of those you hold most dear. These dishes were created with love and gratitude just for you.
Another whirlwind year of exploring and learning in the OtherWorldly Kitchen has come to a close, and it’s interesting to see which of the 40 posts garnered the most attention. Not all of the top posts actually published in 2012, which means that some older posts are still receiving a sizable number of hits. I like that.
When the sun comes out from behind the grey cloud cover that often blankets Western Washington and Oregon, one of my first thoughts (after the obvious Thank You God) is “Let’s have a picnic.” Is there anything more deeply nurturing than gathering a friend or two and heading into glorious nature with a treasure trove of great things to eat and drink? Not in my book.
Northwest pumpkin season is in full swing, and I have new recipes ready to roll out in the weeks ahead. Get ready for Spiced Pumpkin Butter, Pumpkin Butter Gingerbread Beignet, Pumpkin Chocolate Torte, and Caribbean Shrimp & Pumpkin Chowder. And while I get those ready for you, here are my pumpkin FAVORITES from past seasons.
Fourth of July festivites are just a few days away, so for this roundup, I selected nine dishes most suitable for an All-American summertime barbecue. These are tried-and-true recipes that I have made again and again to rave reviews. I hope they will become your faves as well.
Every summer, I work up a few new blueberry dishes and share the best of them with you. To prime your creative juices, here are some of my favorite ways to eat this super juicy, distinctively flavored berry. Check out the Fresh Blueberry Primer first to see the wide range of other ingredients that partner beautifully with blueberries. Maybe try a combination you’ve never tried before.
The Northwest farmers markets are overflowing with field-grown rhubarb. And the bounty will extend well beyond the time the large commercial growers call it quits for the season. This is because small local growers have taken up the cause and have discovered that they can keep rhubarb growing about as long as customers show enthusiasm for buying it. My own enthusiasm never seems to wane. The absence between October and February just makes the heart grow fonder.
Have you ever set out to eat your way across a city, focusing on a single seasonal dish?
Well, I didn’t intend to go on a winter squash soup kick while in Boston in October, but one thing led to another, as the saying goes, and there I was at Sorellina on our last night in Boston eating my 5th winter squash soup.
And here’s the thing. I could have continued this lovely madness for another week at least. It is highly instructive to see how top notch culinary artists across a major culinary mecca treat the same basic core ingredients and menu item, in this case, winter squash and a handful of flavor complements crafted into a smooth and silky soup.