Saffron Stewed White Beans: Updating a Classic

Last Sunday I was flipping through my newest cookbook, Classico e Moderno, looking for some inspiration.  We were having roast lamb for dinner and I was searching for something new to serve alongside it.  I found a classic dish for stewed beans which supposedly is a common Tuscan side for roasts and braises and it…

Cavatelli with Duck Sausage and Brussels Sprouts

I’ve been trying out a Christmas present this week; Classico e Moderno, a new Italian food cookbook from Michael White.  It’s a great cookbook which is split into two parts, half contains classic Italian preparations and the other half contains his modern takes on them.  For Sunday dinner this week I handed the book to…

Creamy Polenta and Mushrooms

We love polenta and during the fall and winter months I like to add it to dinners in place of pasta, rice, or potatoes.  It’s a perfect side dish which pairs well with roasted or braised meats, especially ones with sauces and/or gravies.  Depending on how much liquid you add when cooking, polenta can be…

Cucumber Fennel Salad with Greek Yogurt Dressing

I always enjoy when Cheryl picks out recipes for Sunday Dinner.  It’s kind of like a mystery ingredient box, I don’t know what she’ll pick and she usually picks a recipe or two we’ve never tried.  This past weekend she picked up the Food & Wine magazine I hadn’t even read yet and decided a…

Spinach and Mushroom Ravioli – A Refreshingly Light Sunday Dinner

After New Year’s and the end of carb-overload season I’m always looking to create some lighter yet fulfilling meals and I think pastas are a great blank canvas for this.  It had been a while since I made ravioli so I decided we’d have some for Sunday dinner.  The only major question was, what kind…

Garlic Herb Stuffed Leg of Lamb with an Orange Mint Sauce

So remember a few posts back how I said I always make a leg of lamb for Easter? (No? Well go back a few and get caught up!)  Since we were traveling I didn’t get to cook Easter dinner.  However, upon returning to Chicago I noticed ham and lamb were both on sale.  Imagine that. …

What’s for Sunday Dinner: Caramelized Onion and Duck Tart

A couple of weeks ago I bought some frozen duck legs with the intention of making confit.  I don’t use the traditional method of cooking them in duck fat, I cheat a bit by slowly cooking the legs in olive oil.  It achieves basically the same result, some preserved duck legs you can pull out…