Here’s a perfectly cozy dish for one or two people that is quick and easy.

I don’t know about you, but my favorite meals in the fall are warm pots of soups, stews, and chili, served in big bowls.

This is a plant-based twist on the old classic potato salad mom used to make. It’s easy and it really takes the flavor of American potato salad up a notch with the addition of tarragon and capers.

I realize I’ve been on a bit of a potato kick lately. It comes from a comment I made to a friend telling her I eat about 10 pounds of potatoes each week. Of course the reply was a GASP, followed by a question on how I prepare them. I love them baked, mashed, as well as these crispy wedges.

Oh my goodness, this is the fastest and easiest way to make baked potatoes. They’re crispy on the outside, and soft and fluffy on the inside. They’re absolutely amazing!

This was my first experience with sunchokes, also known as Jerusalem artichokes.  First of all let’s establish that these aren’t anything like artichokes as they’re not part of the artichoke family and they’re not from Jerusalem.  Sunchokes are actually the tuberous roots of a sunflower plant.  Interesting, huh?  Sunchokes come in all shapes and sizes, and look very similar to fresh ginger root.

This restaurant quality puree is comforting and makes the perfect side dish to any rich stew like the Non-Boeuf Daube Provencal served here.