

This is another fall favorite of mine. I love the combination of butternut squash, golden caramelized onions, melty cheese, musky sage and flaky pastry. This recipe lends itself to multiple change ups. Most any hearty vegetable can sub in for the squash; use your favorite cheese and change up the herbs as you like. […]
Read MoreThis is a pretty fancy outcome for a pretty simple process. It can be done ahead of time, wrapped and frozen. Just sheet pan reheat just before serving, but allso good at room temperature. I usually serve this with a little caramel drizzle or a dollop of whipped cream and dusting of cinnamon. I […]
Read MoreDelicious as a main course dish or as a side for your favorite vegetarian. Add extra stock for added brothy-ness!
Read MoreHazelnut Browned Butter Brownies makes 24 or 48, depending on cutting style 7 ounces hazelnuts, skins removed and toasted (you can buy these skinned, such a great shortcut!) 1 heaping cup unsweetened cocoa powder 1 teaspoon kosher 1/2 cup sugar 4 sticks butter (1 pound) 12 ounces good quality bittersweet chocolate, chopped 6 eggs 2 […]
Read MoreOven Roasted Summer Tomatoes makes about 4 cups 4 pounds Roma tomatoes, Heirloom tomatoes or any good, in season Summer Tomatoes, cut in half, lengthwise or quartered, depending on size 2 large sweet onions, cut into large chunks or quarters 10 garlic cloves, peeled, and left whole ¼ cup good quality olive oil 1 scant […]
Read MoreYou’ll have enough syrup to make about 12-18 cocktails. These alcohol measures are for one cocktail. I always make this by the pitcher and then make each drink to order so the bubbles are fresh. The touch of blueberries help the color of the drink to be more vibrant. You can rim your glasses with […]
Read MoreThese turnovers are so delicious. They can be made ahead of time and they reheat beautifully. Great on a brunch spread or as a light lunch with a salad Pear Leek Gruyere Turnovers makes 8 turnovers 2 tablespoons (1/4 stick) butter 1 1/2 cups chopped leeks 1 6- to 7-ounce firm but ripe pear, peeled, […]
Read MoreWhen you want something fancy, delicious and impressive. Try this for company. It’s fun to light food on fire, for real! Steak au Poivre with Cognac Sauce 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick Kosher salt 2 tablespoons whole peppercorns 1 tablespoon unsalted butter 1 […]
Read MoreI got this recipe from my friend Sarah Fioroni. Her family has a farm sitting high above the village of San Gimigiano, Italy. It's a light and easy cake batter, adorned with rows and rows of concentric circles of apple slices. The result is a stunner of a cake. I dust mine with powdered […]
Read MoreThis is a great old fashioned sour cream muffin base that can be used with a multitude of various fruits. It has a light crumble topping that you can use or skip if you're not into that. It's summer berry season!
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