Author: Caroline Barrett

Pumpkin Cake with Spiced Cranberry Swirl

Makes one 9-inch cake For the topping: 1 ½ cups fresh cranberries, chopped 1 cup granulated sugar Pinch salt Peeled zest from ½ orange (about 6 strips) 2 tablespoons dark rum ⅛ teaspoon cloves For the cake:  ½ cup olive oil 2 eggs ½ cup applesauce 1 cup granulated sugar, […]

Beet and Raspberry Salad with Pecans and Maple Vinaigrette

Serves 6 8 medium-sized golden beets  4 ounces mixed salad greens 6 ounces raspberries 1 cup whole toasted pecans ½ cup grated Romano cheese Fresh thyme leaves For the vinaigrette:  ½ cup extra virgin olive oil  ⅓ cup white balsamic vinegar 1 teaspoon Dijon mustard 2 tablespoons maple syrup ½ […]

Paul’s Pot Roast with Carrots and Herb Gravy

Serves 4 Kosher salt 3 ½ pound chuck roast Olive oil 1 yellow onion, peeled and chopped 2 garlic cloves, chopped 4 cups beef broth (unsalted, if store-bought) 1 cup red wine 2 tablespoons tomato paste 1 bay leaf 1 sprig fresh rosemary 3 sprigs fresh thyme 1 teaspoon kosher […]

Thanksgiving sans turkey

It was kind of a disaster, our Thanksgiving two years ago, but really, who didn’t have a disastrous holiday in 2020? We planned for an intimate affair, just the five of us and one boyfriend, but then Zoe and that boyfriend were exposed to COVID and so instead of coming […]

A mother-in-law remembered, through za’atar

There’s a jar in my kitchen, a small Mason jar filled with a Middle Eastern spice mixture called za’atar. There’s a story behind that jar, and I cherish its contents.  It was a gift from my mother-in-law, brought home from a trip to Israel. Joan was many things, among them […]

Za’atar

Makes ½ cup ¼ cup toasted sesame seeds 2 tablespoons dried sumac (see note) 1 tablespoon dried thyme 1 teaspoon each marjoram and oregano Stir together the ingredients and keep tightly closed in a glass jar. Keeps for 3 months.  Note: Sumac is a dried ground berry with a tart […]

Vanilla Pumpkin Spice Pudding

Serves 6 ½ cup sugar ⅓ cup brown sugar ¼ cup cornstarch 1 rounded teaspoon cinnamon ¼ teaspoon clove ¼ teaspoon nutmeg ¼ teaspoon kosher salt 3 cups whole milk (almond or soy milk works too) 2 teaspoons vanilla extract 1 cup pumpkin puree Whipped cream, for serving In a […]

Sweet Potato Hash with Za’atar

Serves 4 Olive oil 1 small red onion, peeled and chopped 2 sweet potatoes, peeled and cut into 1-inch cubes Kosher salt 2 tablespoons water 2 slices pastrami, cut ½-inch thick (ask a deli clerk to help with this) 1 tablespoon za’atar  4 fried eggs In a large skillet, heat […]

Za’atar Roasted Chicken

Serves 4 One 2.5 pound chicken, quartered Olive oil 1 rounded teaspoon kosher salt One lemon, sliced into thin rounds 2 heads garlic, tops sliced 2 tablespoons za’atar Preheat the oven to 350 degrees (see note about cooking temperatures and times.) Rinse the chicken and pat dry with paper towels. […]