I know I’m taking a risk here.  Many a Thanksgiving dinner guest insists that the only true cranberry sauce comes out of a can in a jiggly cylinder, ridges and all.  Even those who prefer homemade sauce expect a sweet dish.

But I say there’s just way too much sugar on the menu for Turkey Day.   Something bright and savory would be a much better counterpoint to the mild bird and all those carbs.

This year, I’m offering cranberry salsa as an alternative to the desserts masquerading as side dishes.

It’s a sassy, festive dish designed to perk up appetites overwhelmed by so many sweet offerings. Chopped ginger, chile, onions and red peppers bring lively flavor and subtle heat to the familiar fruit.  And there’s still a bit of sugar to take the edge off the berries’ tart bite. (more…)

Pie season is upon us.  For the next couple of months, even cooks who live in fear of pastry will be putting holiday pies on the table to satisfy their families’ taste for tradition.  Far too many of those pies will be baked in crusts that come from the supermarket freezer.

As a recovering pastry phobe myself, I’m going to share a secret here.  Homemade pie crust is truly a snap if you let the food processor do most of the work.  I rely on a foolproof recipe we found in an old cookbook dating back to the early days of those amazing machines.  It’s been used so many times, the book’s broken spine automatically falls open to “Easy-As-Pie Crust.” (more…)

California olive oil has held a place of honor in my pantry ever since I attended my first olive oil tasting in 2006 and discovered an emerging community of producers in the Golden State.  It’s a key  ingredient in this great quinoa, pistachio and cherry salad, which I’ll get to later.

Five years ago, the best-known California oils were produced by small growers raising Tuscan varieties for artisanal oils with high prices.   I saved them for special dishes and salad dressings.  For everyday cooking, I still relied on supermarket brands of extra virgin oils from Italy.

That changed when I tasted my first mass produced oil from a large California grower that uses modern methods of harvesting and pressing. Here was a fruity, fresh tasting oil at a price low enough for everyday use.  Imported oils were banished from my shelves.  Most probably don’t meet strict international standards for extra virgin oil, anyway, according to a University of California, Davis study released last year. (more…)

One of the delights of shopping at the farmers market is the baby lettuce I’ve been getting from Blue Heron Farms.  These small heads of Little Gem lettuce look like miniature romaine. They’re just as crisp and crunchy at the heart, too, but the leaves are tender and sweet.

Lettuce this good cries out for a simple treatment.  It should be the star of the salad bowl.

I’ve been serving it in a Caesar with a garlicky dressing made with Greek-style yogurt in the place of eggs. Normally, I don’t like to mess with classic recipes. But Caesar salad has been subjected to so much interpretation that I don’t feel too bad cheating on the dressing as long as the end result is as good as this one.

It’s not that a traditional Caesar dressing is that hard to make, but I’d rather not use raw eggs and barely coddling them is a little tricky.  A moment too long in the simmering water, and the yolks get too firm to whisk with the oil.

Yogurt solves that problem.  It also reduces the fat in the dressing and makes a nice emulsion. The key is to use non-fat Greek-style yogurt, which has the right texture, neither too thick or too thin.  It’s fairly easy to find in ordinary supermarkets now.

The dressing whirls together in a blender or food processor in no time.  I like it with the traditional anchovies, although Asian fish sauce is a good substitute in a pinch.  If you absolutely cannot abide the taste of salty fish, however, add a bit more Worcestershire sauce.

Use just enough dressing to lightly coat the salad.  You don’t want to obliterate the great fresh taste of the lettuce.

I can’t believe I nearly missed the best figs of the year.  I was out of town on family business during the height of the fabulous fruits’ late summer season in September. When I got back, the local harvest was almost over.

With any luck, however, luscious fresh figs should be available for another week or so in farmers markets and through the fall at specialty grocers. Let’s hope this week’s rains don’t wipe them out.  It would be a shame to miss at least one more opportunity to enjoy this easy fig tartlette.

The little tart is so simple that it hardly requires a recipe. The combination of buttery puff pastry, jammy figs and salty Gorgonzola is irresistible and works as well as an appetizer as dessert.  The figs soften and become even sweeter in the heat of the oven, so no sugar is required, although a little drizzle of honey after baking is a nice touch. (more…)