Cooking from the Left Field: My Thanksgiving with Chef Watson

 

Downeast Maine Pumpkin Bread

Soldier's Beans

Caramelized Sauerkraut with Apples, Prunes, Herbs and Honey

Indian Summer: White Peach, Cornmeal and Olive Oil Cake with Lemon Verbena Glaze + Thai Eggplant Curry with Onion Paste

Mung Bean Salad with Lemon Zhoug Vinaigrette

The Night of Shooting Stars, Sourdough Miracle and Ode to Artisans: Kamut and Buckwheat Crackers with Nuts + Spicy Cream of Chard with Sourdough Croutons + Brot Bakery Sourdough Making Primer

Spring Break in August: Shelburne Farms Maple Zucchini Relish + Swiss Chard Pesto with Pepitas + Roasted Plums with Cinnamon, Nutmeg and Chinese Five Spice

A Road to Better Biscuits is Paved with Imagination: Savory Biscuits with Goat Cheese, Tarragon and Chives + Rustic Biscuits with Candied Bacon and Jalapeno

The Horta Enigma: Horta + Rye Breads with Anise and Caraway Seeds + Rye Paximadia + Dakos Salad