Turkey and Pine Nut Meatballs with Cranberry Ancho Chili Topping

Once strictly the revered centerpiece for special winter holidays, turkey now joins table fare year round, especially as ground meat. Low in fat and mild tasting, it fulfills the need for protein without offensive calories or gamy taste. As such, though, it can be perplexing how to make it appealing rather than just bland. Fortunately, turkey … Continue reading Turkey and Pine Nut Meatballs with Cranberry Ancho Chili Topping

Breakfast Soup of Spinach and Scallion with Sieved Egg

My very first cookbook, a gift for my 20th birthday, was Michael Field’s Cooking School.  Michael Field was an acclaimed concert pianist who later turned his creativity to cooking. He became equally renowned in culinary endeavors as a chef, cooking teacher, and editor of the first, priceless Time/Life Foods of the World series. (There was, later, a second … Continue reading Breakfast Soup of Spinach and Scallion with Sieved Egg

French Lentils with Scallions and Feta Cheese

Around the world, in colors ranging from brown to yellow, green, white (!), and red, lentils provide culinary goodness across the courses–appetizers to entrees. A salad/side dish of lentils with scallions and feta cheese is by now almost iconic in my repertoire, starting from the beginning of my shop, Pig-by-the-Tail, to countless picnics, backyard barbecues, … Continue reading French Lentils with Scallions and Feta Cheese

Lamb Shanks Braised in Red Wine with Dried Figs and Turnips

The shank is a cut from the bottom, below the knee, of either the foreleg or the hind leg of the animal, in this case lamb. The hind leg shanks are larger and meatier compared to the leaner, lighter forelegs. There’s little taste or texture difference between the two except for a slightly more delicate nuance with the … Continue reading Lamb Shanks Braised in Red Wine with Dried Figs and Turnips