a fresh look

I could hardly wait to share my brand-new design for familystyle food — here it is! But bear with me, please.

I decided it was better to make the site live instead of having you land on an empty page with an “under construction” message. I’m still working behind the scenes to be sure that all the x’s and i’s are in their happy place and links go where they’re supposed to.

I hope to fine tune things in the next week or so. More details are on the way – check in again very soon…!

Cranberry Cocoa Cream Tart

Cranberry Cocoa Cream Tart

Here’s my take on a little-black-dress dessert, one you can pull off throughout the holiday season from now to Valentine’s day.

The crust is a basic chocolate wafer crumble pressed into a tart pan, and the filling is cocoa-flavored mascarpone topped with glistening cranberries. It manages to be glamorous, festive, and simple all at the same time.

Cranberry Cocoa Cream Tart

Cranberry Cocoa Cream Tart

Yield: 1 9-inch tart


1 teaspoon unflavored gelatin

1 12-ounce bag fresh or frozen cranberries

¾ cup sugar

30 chocolate wafer cookies

6 tablespoons melted butter

¼ teaspoon salt

¼ cup sugar

1 pound mascarpone cheese

1 cup powdered sugar

1/3 cup cocoa powder

1 tablespoon heavy cream


  1. For the topping: Sprinkle the gelatin over ¼ cup water in a small bowl and let soften 10 minutes. Put the cranberries in a saucepan with the sugar and ¼ cup water. Bring to a boil; stir to dissolve sugar. Lower heat to a simmer and cook an additional 5 minutes or so; you want to soften the cranberries but retain their plump shape.
  2. Drain the cranberries over a bowl. Add the gelatin to the juice in the bowl, stirring to dissolve. Add the cranberries to the juice, stirring gently. Cover and chill until the mixture thickens, about 8 hours or overnight.
  3. For the crust: Heat the oven to 350 degrees. Pulse the cookies, sugar and salt in a food processor until fine crumbs form. Add the butter and pulse until the mixture is moistened and holds together when you pinch it. Press the crumbs on to the bottom and sides of a 9-inch tart pan with a removable bottom. Bake the crust 10 -12 minutes; cool completely on a rack.
  4. For the filling: Beat the mascarpone, sugar, cocoa and cream together just until spreadable. Spread the filling over the cooled crust and top with the cranberries. Refrigerate at least 2 hours before serving.

Pan-Roasted Balsamic Cipolline Onions

Pan-Roasted Cipolline

I look forward to seeing tiny, sweet Italian cippoline onions when they appear during the fall. This is my twist on the traditional bowl of Thanksgiving pearl onions; roasted on the stovetop with a buttery balsamic glaze.

Pan-Roasted Balsamic Cipolline Onions


1 pound cippoline onions

2 tablespoons butter

1 teaspoon olive oil

1 tablespoon sugar

1/4 cup balsamic vinegar

1 sprig thyme or rosemary

Salt and freshly ground black pepper


  1. Blanch the onions in a saucepan of boiling water for 2 minutes; drain, let cool slightly then slice off the very tops and slip off the skins.
  2. Heat the butter and oil over medium-high in a heavy skillet until the butter melts. Add the onions and cook until they are brown all over, stirring them around occasionally.
  3. Sprinkle the onions with the sugar. Pour over 1/3 cup water and the vinegar. Add the herb spring, cover the pan and cook until most of the liquid is evaporated and the onions are caramelized.