This is a delicious pairing of chewy, pillowy ricotta cavatelli; earthy, almost sweet walnuts; toasted garlic; slightly bitter greens; and crisp pancetta; punctuated with a creamy, tangy goat cheese.
Every fall about this time, I am sitting cross-legged on the flour, surrounded by stacks of dessert cookbooks and culinary magazines. I’m looking for a cranberry tart for Thanksgiving. A UNIQUE, MEMORABLE, WOW-INDUCING tart worthy of the most spectacular meal of the year. And I’m willing (okay, eager) to try (okay, eat) several cranberry tart contenders before making the final cut.
Is there anything in the world of food more appealing than a gloriously fresh pesto, with its vivid green color and bright, bold flavor? I can’t think of anything more wonderful in early spring than this sometimes chunky, sometimes smooth sauce with its heady aroma and visceral connection to the earth and all things leafy green.
When October hits the Pacific Northwest and the Cascade foothills begin to turn iridescent shades of crimson, honey, and gold, I develop an intense craving for anything and everything pumpkin. This year, I’ve already created a new pumpkin bisque and salad, so I decided it was time to focus on something sweet. But I wasn’t up for anything too complicated or time-consuming, so the tea bread category sprang quickly to mind.