december 2018 - year 3 celebration

Vegetable Slaw from Tartine prepared by Shelley Anderson

Black Bean Soup from Rick Bayless prepared by Dianne Collins

Gluten Free Crispy Yukon Gold Latkes from Tori Avey prepared by Sari Esserman

Wild Mushroom Soup from Silver Palate prepared by Anna Hamilton

Tomato Crostini with Whipped Feta from Barefoot Contessa prepared by Susie Tyler

Root Vegetable Pies from Ottolenghi prepared by Jackie Mensinger

Smoked Salmon Deviled Eggs from Barefoot Contessa prepared by Susie Tyler

Simple Twice-Cooked Eggplant (Baigan Bharta) from Madhur Jaffrey prepared by MaryLou Battista

Roasted Vegetable Torte from Barefoot Contessa prepared by Michele Gross

Roasted Beets & Carrots with Cousous, Sunflower Seeds, Citrus & Feta from Six Seasons prepared by Christina Lee

Chicken Smothered with Olives from The Food of Morocco prepared by Becky Williams

Cranberry Lime Galette from Dorie Greenspan prepared by Jackie Mensinger

Chocolate Bread Pudding Maurice from Crescent Dragonwagon prepared by Adèle Griffin

Bûche de Noël from Tartine prepared by Linda Dunn

Butternut Pumpkin Pie from BraveTart prepared by Mary Maine

Chocolate Truffle Torte from King Arthur prepared by Sue Gathman

Celebration Cake (Pastel de Tres Leches) from Rick Bayless prepared by MaryLou Battista

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