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Photo by Holly A. Heyser

Goose Breast with Winter Vegetables

If this dish looks fancy, that’s because it is. I make no apologies on this one. That said, it is not terribly difficult to pull together if you follow the recipe. I created this dish for a duck hunter’s dinner in mid-winter, and I wanted to highlight the winter veggies available: Butternut squash, jerusalem artichokes […]

photo by Holly A. Heyser

Pumpkin or Squash Spaetzle

Spaetzle are a cool little dumpling common around the Alps: Northern Italians eat them, as do the Austrians and Germans. Spaetzle are even found in parts of France. They are made with flour, eggs, usually milk — and something else, in this case pumpkin or squash puree. You should use freshly made puree, not canned. […]

Photo by Holly A. Heyser

Butternut Squash Soup with Bacon

There are a million recipes for pumpkin or squash soup on the Internet, but I’d like to think mine is a little different — thanks to bacon and creme fraiche. I used an unsmoked bacon and butternut squash for this recipe, but you could use regular bacon and pumpkin, too. Remember that pumpkin is more […]