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Breakfast
- Herbed Scrambled Eggs with Toast
- Black and White Granola
- Homemade Yogurt
- Peach Muffins with Pecan Streusel Topping
- Streusel-Topped Jam Bars
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Appetizers
- Mustard-Baked Brie
- White Cheddar, Black Pepper, and Chive Biscuits with Ham and Dijon
- Grape Leaves Stuffed with Goat Cheese and Figs
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Bread
- White Cheddar, Black Pepper, and Chive Biscuits
- Monkey Bread(s)
- Traditional Cream Scones
- Sage and Honey Cornbread
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Salad
- Spinach Salad
- Wild Rice and Mango Salad
- Plum, Goat Cheese, and Dandelion Greens Salad with White Balsamic Vinaigrette
- Cabbage and Apple Slaw
- Plum Jam Salad Dressing
- Autumn Salad with Apples and Spiced Pecans
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Soup
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Poultry
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Beef and Lamb
- Tangy Spiced Brisket
- Lamb Shoulder with Rhubarb-Mint Glaze
- Flank Steak with Coffee and Balsamic Marinade
- Brisket Sandwiches with Peach-Jalapeno Relish
- Steak over Butternut Squash Puree with Caramelized Onions
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Seafood
- Pan-Seared Salmon with Plum-Cucumber Salsa
- Sweet Orange Salmon
- Pacific Cod with Powdered Traditional Flavors
- Rice with Squid and Artichokes
- Salmon with Citrus Vinaigrette
- Firecracker Shrimp
- Gambas al Ajillo (Sizzling Shrimp with Garlic and Parsley)
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Pork
- Oven-Baked Pork with Balsamic Shallot Sauce
- Pomegranate-Glazed Ham
- Pulled Pork Sandwiches with Peach Barbecue Sauce
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Vegetables and Legumes
- Herb-Roasted Onions
- Mustard-Roasted Potatoes
- Green Beans with Shallots, Lemon, and Tomato
- Fresh English Peas
- Zucchini and Summer Squash Pickles
- Sauteed Quinoa
- Dosas with a Savory Chickpea Filling
- Grilled Radicchio with Mozzarella
- Kale with Lemon and Parm
- Fluffy New Potatoes
- Frijoles a la Charra (Spicy Pinto Beans in a Tomato-Bacon Sauce)
- Honey-Roasted Root Vegetables
- Brussel Sprouts with Bacon, Pecans, and Balsamic
- Lentils and Farro with Caramelized Onions
- Cabbage and Apple Slaw
- Hummus, Deconstructed
- Butternut Squash and Poblano Enchiladas
- Radish Greens Pesto
- Red, White and Blue Potato Salad
- White Wine-Glazed New Potatoes
- Market Chili Beans
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Whole Grains
- Farro and Beets with Citrus-Balsamic Vinaigrette
- Dirty Polenta (Goat Cheese Polenta with Balsamic Reduction)
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Pasta
- Acini di Pepe with Spinach, Garlic, and Scallions
- Butternut Squash Lasagna
- Pasta with Summer Squash and Ricotta
- Balsamic Vinegar Pasta with Goat Cheese and Scallions
- Pasta with Sausage and Pumpkin
- Baked Spinach Manicotti
- Linguine Alfredo with Fresh Greens and Vinaigrette
- Conchiglie with Mustard, Sausage, and Thyme
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Sweets
- Blackberry Buttermilk Cake
- Puff Pastry Rounds with Wine-Soaked Peaches and Whipped Cream
- Vanilla and Chocolate Ganache Macarons
- The (Henceforth) Official Kitchenette Chocolate Chip Cookie
- Chocolate-Glazed Espresso Doughnuts
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Snacks
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Canning and Preserving
- Blood Orange and Meyer Lemon Marmalade
- Carrots in Honey and Vinegar
- Rhubarb, Mint, and Vanilla Jam
- Sweet and Spicy Pickled Rhubarb
- Fresh Strawberry Jam
- Canned Whole Tomatoes
- Peach Barbecue Sauce
- Homemade Beef Jerky
- Peach Habenero Jam
- Homemade Sriracha Sauce
- Giardiniera
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Other/Miscellaneous
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2 comments
Comments feed for this article
February 22, 2011 at 12:26 pm
chad callis
very interesting site. Im still not convinced that the red white and blue potato salad is good but I will try anyway, and as for the buttermilk cake: according to the ingredients this looks to be a pretty small cake?
February 22, 2011 at 1:28 pm
The Kitchenette
Chad, thanks for visiting! I liked the red, white, and blue potato salad, but you’ll have to tell me what you think! And the buttermilk cake is normal-sized. I use a 9-inch pan and it comes out about 2 inches thick, if I remember correctly.