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The recipes and images on this site belong to Vanessa Barrington. Feel free to link here and if you’d like to use a recipe or image, please ask permission first. Thank you.Twitter Updates
- DIY Delicious and Heirloom Beans both featured on Amazon as a Kindle Big Deal until Aug 23rd http://t.co/YupbnPbB get them digitally! 2012/08/18
- New Recipe on the blog: Antipasti-style calamari salad http://t.co/vxAzXQfh 2012/06/11
- RT @ethicurean: Nice plug form @CKummer for great anti-waste cookbook "An Everlasting Meal" by @tamaradler #cfs12 2012/05/18
- RT @twyspy: My response to @Chef_Keller's "radical" take on flavor vs. sustainability http://t.co/IVTqJuXb @grist (please chime in!) 2012/05/18
Autumn Inspires
Some of the squash was cut into cubes and roasted. Then the mushrooms were sauteed with butter, olive oil, and thyme and everything was tossed together with pasta and goat cheese–with a drizzle of brown butter and a dab of Parmesan on top. On the side we had slow-cooked chard in olive oil with sliced garlic and a final squeeze of lemon. Simple and better than I even imagined.