Subscribe to my newsletter

  • Add your e-mail address:

Twitter Updates

    follow me on Twitter

    Become a Fan

    Join the Conversation

    « Why we need to vote Correct and NOT RIGHT this November | Main | Be the Smartest (And SHARPEST) gift giver this holiday season »

    Thursday, November 22, 2012


    Feed You can follow this conversation by subscribing to the comment feed for this post.


    Suvir, I've made most of these! I haven't made the balsamic onions or the scalloped corn yet, but give me time and I will.

    I made the gratin and the cranberry chutney for Thanksgiving dinner this year, and both were HUGE hits. We all loved the sweetness/tartness of the chutney--the flavors meld together so seamlessly! I loved the sweetness of the dried cranberries in the gratin (even though I ignorantly used the wrong kind of squash--just discovered that today). I can guarantee that both of these dishes will become tradition at our Thanksgiving table.

    It's so amazing to me that even though I never used to willingly eat vegetables, I'm finding that I love your vegetable dishes most of all. I don't miss or crave meat and can go many days before I realize I haven't had any.

    Thanks for posting these! Everyone who comes to your blog is in for a great treat!

    recipes for dinner

    Marvelous work pals, I love reading your articles.

    The comments to this entry are closed.

    My Photo

    My Cookbooks

    My Products

    American Masala Farm

    • Farmhouse_Crispy_Creamy_Potatoes
      Charlie and my farm is in the bucolic hills and valleys nestled between the Adirondack and Green Mountain ranges.

    Fall Cider Party

    • DSC_0154
      An annual tradition in our farm community is the Cider Press Party at the home of our neighbors Ron and Judy DeWitt.


    • DSC_0037
      My home in India rich with sensory experiences and an electrifying energy that is at once captivating and dizzying.

    Beirut Farmers Market

    • Herbs olives and more
      The smells of fresh bread, the tastes of pastes and pickles, the feel of the sea winds.

    Hiroko Shimbo

    • Dessert 2
      My friend Hiroko is wthout a doubt one of the most talented Japanese chefs I know. Here a few images from a lunch she hosted for Charlie, I, and a few dear friends.

    Mary Ann

    • Grape leaves
      A glimpse into the ever chic and warm home of my first friend in the United States, a cook who inspires in all of my cookbooks.