Thanksgiving Sides Beyond the Bird

photo: Liz Rueven

photo: Liz Rueven

Thanksgiving is right around the corner and we’re as excited as you are! We know some of you have been pinning recipes since Labor Day. We have, too!

We’re here to help with the basics and beyond by steering you to some of our readers’ favorite past posts and directing you to many of our talented blogging pals’ recipes on our pinterest board here. Watch for our highlights later this week. Continue reading

French Onion Pumpkin Gruyere Bake

Photo: Robin Selden for Marcia Selden Catering and Event Planning

Photo: Robin Selden for Marcia Selden Catering and Event Planning

Ready for a little autumnal decadence?

We’re veering left of classic pumpkin pie and dreaming about filling pumpkins with creamy pasta to create a one dish meal.  We love the drama of serving directly from the gourd, scraping pumpkin-y sweetness right along with the savory cheesy spinach and pasta melange. Continue reading

Shakshuka; Perfect at any Time

Photo: Liz Rueven

Photo: Liz Rueven

Shakshuka, a North African one-skillet, vegetarian dish, is basically eggs dropped into tomato sauce and baked until yolks firm up to your liking.

But there are as many riffs on this dish as there are cooks in the kitchen. So we’re sharing our most basic and favorite version here and you can add or subtract ingredients as you like.

Use the freshest eggs you can find and their richness will shine here. You’ll love the  bold flavors as they come together, first on the stovetop and then in the oven.  Continue reading

Roasted Sweet Potatoes with Miso Tehini Glaze

Photo: Liz Rueven

Photo: Liz Rueven

Later this week we’ll have helpful tips on the range of MISO types and when to use which of them where.

While you’re hanging on, here’s a recipe for roasted sweet potatoes with a surprising glaze that is sure to become a regular in your repertoire. Try it on carrots, cauliflower or turnips, too. Continue reading

Spaghetti Squash with Quinoa Meatballs

photo: Whitney Fisch

photo: Whitney Fisch

Yearning for something pasta-like with a savory kick just about now? Of course, you are! We’re mid-way through Passover! 

And while vegan may not be your thang, these “meatballs” may just change your mind. Continue reading

Easy Entertaining with Kale Phyllo Pie


New Year’s eve is often a potluck affair with our gang. What are you whipping up for the celebration?

I turned to my good friend, Melissa Roberts, for suggestions. I wanted a savory and impressive dish to share with friends at brunch or supper alongside an elegant flute of bubbly. She suggested this delectable Kale Phyllo Pie;  I’m right on it.   Continue reading

Peak of Summer with Stuffed Zucchini Blossoms

zucchini flowers (1)

Fiori di zucca or zucchini blossoms are a delicacy in Tuscany but with the farmers’ markets heaped with towers of zucchini here in the U.S. it’s easier than you may think to bring this very Italian dish to your own table.

If your favorite market vendor doesn’t sell these sunny, edible flowers, ask her to gather them for you. They are the flower at the end of the plant from which zucchini grows. Better yet, pluck them from your own vegetable garden or that of your best friend. Continue reading

Chillin’ with Chinese Sesame Noodles

chinese noodle salad

Photo and recipe contributed by Marcia Selden Catering, CT.

Here’s a delicious, vegetarian and vegan, room temperature pasta dish that requires little cooking and is light, easy, and delicious. For a  gluten- free version, check out this Shirataki pasta and seek out soy-free soy sauce at your local Whole Foods. Continue reading