Fried dandelion flowers are a spring delicacy, and you can use dandelions in many ways. The first spring greens can be sauteed and eaten like kale, the flowers can be fried, and the root can be used medicinally.

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Have you discovered Puff Pastry? It’s amazing. I’m used to defrosting Filo dough and spending hours brushing each layer with butter for amazing spanicopita and baklava, but when you don’t have hours to do this, store-bought puff pastry is amazing. The only brand I’ve seen out there is Pepperidge Farms, though maybe our grocery stores are limited. I had left over puff pastry from a Caramel, Brie, Almond tart I had done and I wanted to serve a new appetizer.

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This is one of my all time favorite recipes! We grow Calais Flint corn every summer and I’m always looking for creative ways to use cornmeal besides corn bread. This is an excellent winter meal for us, because we use frozen pesto from the summer, local flour, our own cornmeal, sundried tomatoes that we dehydrated in the summer, sausage from our pigs and, of course, our cheese. I really like the texture that the cornmeal creates. This pizza has been a neighborhood favorite at the sugarhouse.

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Put this recipe aside until the day when you wake up and say, “I will cook today.” Find some great music to listen to, crack open a bottle of wine or make yourself some tea, and spend hours in the kitchen enjoying the process of creating food.

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The wonderful thing about Brussels sprouts is that they get sweeter after frosts. Earlier on in the fall, when cider was fresh off the press, I was braising them in cider and butter for a caramelized sweet sprout. I use cream to braise the sprouts instead of cider. I then add Parmesan cheese on top to cut the creaminess (try putting other cheeses on top as well). The result is creamy comfort food that is quite reminiscent of butter-and-cheese popcorn.

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