Pear Goat Cheese Savory Tart

by Heather Harris Brady With a couple ripe pears and a nice bottle of Chardonnay on hand, I threw this together one night when I got home from work. It has an olive oil crust, adapted from a recipe from Chocolate & Zucchini. I like to use Bartlett pears because they’re so flavorful but d’Anjou…

Spanakopita, Greek Spinach Pie

by Heather Harris Brady I was in Greektown recently and it reminded me that’s it’s been a long time since I made a spinach pie, so when I saw the large boxes of spinach on sale I pounced on them. This is a great meatless entree in larger portions, and a lovely appetizer in smaller…

Orange Bites

by Heather Harris Brady This is going to be a short post today since here in America we’re heading into the big Thanksgiving holiday. If you are going out or visiting this coming holiday season these little bites would be a perfect hostess gift, especially tied up in a clear box with ribbon. Not only…

Roasted Beet Salad

by Heather Harris Brady I know, a whole lotta people hate beets. But if you’re one of them then you’re probably skipping this post anyway. I happen to really like them. I like them even more when they’re ginned up with some vinegar and sprinkled with feta or goat cheese. Roasted beets are your friend….

Man’oushe, Za’atar Flatbread

by Heather Harris Brady Man’oushe is a Lebanese flatbread, spread with olive oil and the spice blend za’atar then cooked quickly on a stone or clay. Not that there’s anything wrong with pulling some pita bread out of a bag to have with your hummus or baba ghanoush, but there’s no comparison once you’ve had…

Arepas (Gluten Free)

by Heather Harris Brady Over the next few weeks I’m going to be working in some south-of-the-border recipes as we head toward Cinco de Mayo. Today I’m bringing you arepas. Now they might be street food in your neck of the woods, but should you not be that lucky the good news is – it’s…

Steamed Custard Buns (Ni Huang Bao)

by Heather Harris Brady These are a popular part of dim sum, so I wanted to post them in celebration of Chinese New Year. They are easy to make if you have a bamboo steamer and they are most delicious warm right out of the pan. However, you can warm them for a few seconds…

Sausage Pastries: Moroccan Menu, Appetizers

by Heather Harris Brady Semolina flour is a predominant ingredient in many Moroccan dishes, and these are no exception. The dough is soft and a bit chewy, a nice complement to the sausage inside. You can use the traditional spicy lamb sausage if you can get it, hot italian sausage like me, veggies and cheese…

Asian Sliders with Steamed Buns, Part II

by Heather Harris Brady Okay, so during the previous post we went over making steamed buns – today we’ll get to the filling. I used ground pork so I could get more of a patty but you could use ground chicken, ground beef or a slice of extra firm tofu – whatever suits your fancy….

Chicken Fajita Appetizers

by Heather Harris Brady Stateside we are all deep in the heart of football tailgating season, and these little appetizers are a yummy yet healthier alternative to the usual array of greasier fare. (But if you want something REALLY cheesy the cheese fondue at the end of this post is great with fresh apple slices.)…

Angel Dinner Rolls

by Heather Harris Brady Years ago the now-defunct Gourmet Magazine published a recipe for angel biscuits that used a mix of leavening. Back in the days of wood-fired cooking leavening could be as unreliable and unpredictable as your baking temperature, so bakers would use the more is more method in hopes that at least one…

Wild Mushrooms Florentine

by Heather Harris Brady Spring has finally sprung in my neck of the woods and it’s time for morels (MORE-relles) and wild leeks. These are a seasonal delicacy, hard to cultivate and they retail for around $44/lb fresh. This is how they look before cooking. Most people just saute them in butter and call it…