Author Archives: Allison Hudson

Inspired By…

Among other new projects, I’ve been playing with some photo editing software and wanted to share some early results.  I have noticed lately a proliferation of inspiring new things, from a refresh on a long standing favorite magazine (welcome Amy Astley, new Editor-in-Chief to Arch Digest) to the replacement on Instagram of #avocadotoast with aContinue reading “Inspired By…”

Sweet & Savory Brown Rice Porridge

While briefly living in California, I was lucky enough to be invited out to the Clif Family Winery for a bikeride through Napa valley with a few of their team members, including Clif Family’s fantastic Executive Chef John McConnell.  Before the ride, John prepared a wonderful breakfast for our small group including this eye openingContinue reading “Sweet & Savory Brown Rice Porridge”

Lemon, Olive Oil & Thyme Muffins

These easy muffins are a nice departure from the typical sweeter ones I usually make – on the savorier side of the spectrum, but in this case by savory I mean a bit tangy, thanks to the lemon.  The cornmeal adds a sturdy bite and the olive oil just enough richness.  Be careful about theContinue reading “Lemon, Olive Oil & Thyme Muffins”

Homemade Snickers Bars

These homemade Snickers bars will delight one and all who tried them.  They happen to be vegan.  While the bars have no refined sugar, facing facts one must concede they are still rather indulgent.   The bars will last up to two weeks in an airtight container in the fridge. The recipe is originally fromContinue reading “Homemade Snickers Bars”

Aromatics-Stuffed Artichokes

With artichoke season here and the delicious if at times intimidating vegetable widely available, I wanted to share a highly adaptable (e.g. use what’s on hand) recipe for stuffed artichokes. The first thing to know is how to trim the leaves.  When you first pick up a ‘choke, you’ll notice that each of the leavesContinue reading “Aromatics-Stuffed Artichokes”

Kumquat and Greek Yogurt Tart

Here’s a trick I thought of tangentially, when trying to come up with a good use for Kumquats – using Greek yogurt in place of custard in a tart.  I’d been turning Kumquats over and over in my mind, wondering what to do with them.  I’ve just learned that you can eat the skin andContinue reading “Kumquat and Greek Yogurt Tart”

Mediterranean Fish Tacos

These are by far the best fish tacos I’ve ever had.   With a desire to pay tribe to their provenance, and to create a quick reference for myself, I am sharing them here. I first came across this recipe on Food52.com, however it is originally by a woman named Emily, of FiveandSpice.com / @fiveandspice.Continue reading “Mediterranean Fish Tacos”

Lemon & Rosemary Scones

This recipe was inspired by one of my favorite cookbooks, L’Art de la Table by Gintare Marcel, who points out that these scones lend themselves really well to mix-ins.  Her original version is Lavender Rosemary, which also sounds delicious, and is a great reminder that breakfast baked goods do not need to be overly sugaryContinue reading “Lemon & Rosemary Scones”

Sonoma County Olive Oil & Meyer Lemon Cake

While briefly living in Northern California, I was lucky enough to visit a private ranch in Sonoma County where about an acres’s worth of grapes grow – enough to make several dozen cases of wine per year, with which among other things grown on-site provide bountiful country picnics with a tasting of several gold andContinue reading “Sonoma County Olive Oil & Meyer Lemon Cake”

Mushroom Ragu

I would never go so far as to say that an all-vegetable dish could actually fool a meat-lover, but there are some that I believe would wholly satisfy the most ardent of carnivores, and this is one of the few and far between. After searching high and low online, I finally just turned to aContinue reading “Mushroom Ragu”

Chocolate Cake Recipe Makeover

Here’s something I learned this past December: in Victorian England, the end of Christmas celebrations actually fell on January 5th, or Twelfth Night, aka the last evening of the Christmas season.  The celebration included a very specific cake, called everything from Twelfth Night Cake to Plum Cake.  I would love to say that I pickedContinue reading “Chocolate Cake Recipe Makeover”

Turkey Meatballs with Fresh Oregano and Basil

If meatballs with tomato sauce aren’t a fun weeknight dinner, I don’t know what is. Thanks to fresh herbs and garlic, these turkey meatballs would be delicious as a stand-along  anchor of a well rounded meal, accompanied by greens and potatoes – actually a more authentically Italian take than the Americanized version featuring tomato sauce.Continue reading “Turkey Meatballs with Fresh Oregano and Basil”

Recipe Makeover: Skillet Cornbread

Here’s a reliable skillet cornbread recipe makeover.  It has olive oil instead of shortening, which gives a richness of flavor in addition to moisture.   Use this for stuffing, or just eat it right out of the pan once adequately cooled!    

Black Bean Butternut Squash Chili

On a crisp day this chili is just what the doctor ordered, in so many ways.  It’s a great make ahead and pre-portioned servings freeze beautifully.  This chili is meatless and can be a welcome respite from heavy cold-weather dishes, yet is still very satisfying.