All of a sudden, Fall is upon us… tomatoes and basil are not at their peak anymore… so it is time to turn to:

  • Beets
  • Broccoli
  • Brussel Sprouts
  • Cabbage
  • Carrots
  • Cauliflower
  • Celery Root
  • Fennel
  • Figs
  • Garlic
  • Grapes
  • Greens
  • Leeks
  • Mushrooms
  • Onions & Shallots
  • Pears
  • Parsnips
  • Potatoes
  • Squash

Here are some recipes that tap into the foods of the season:


Roast Beets with Whipped Feta

Beets are a tricky dish for a dinner party, considering that more than a few plates come back to the kitchen barely touched.  Too bad for those guests, I say.  There is a great restaurant on Sullivan’s Island, South Carolina, called the Obstinate Daughter. They serve their roasted beets over whipped ricotta cheese.  It isContinue Reading

Curry Pasta Salad with Broccolini

I like simple side dishes that can be made well ahead of the crowd appearing and the advance work makes the dish all the better because the flavors intensify over time.   This  pasta salad can be made 6 hours in advance and I often mix a little more of the curry mayonnaise and tossContinue Reading

Herbed Carrots Sautéed in Brown Butter

Carrots get a bad rap and most often used to make a soup, compliment a salad but the flavor can really be released with some thyme, kosher salt and butter.  This is a quick, easy and delicious treat so accompany just about any main dish. Serves 6 Ingredients  1 pound of carrots, peeled and cutContinue Reading

Celery Root Slaw

I love open air markets from my youth at Quincy Market in Boston to later on in life at Borough Market in London. Washington finally opened their version, Union Market, and it is a hot spot for shopping and eating. If you make it there be sure to check-out Rappahannock Oyster Bar. They serve theirContinue Reading

Sausage and Fennel Bolognese

Meat sauces are a gratifying base to a hearty meal.  The mere slow simmering of the ragu for 2 1/1 hours adds a delicious incense to welcome your guests as the arrive.  You can select from veal, beef, and sausage to create a robust meal for everyone to enjoy.  This recipe focuses on pork butContinue Reading

Bucatini Alle Vongole

When our friends Kait and Luke got married in Lake Como in Italy, a wave of South Carolinians descended on a few of the small villages on the lake. Everyone took to Vongole and it was a staple at most of the meals. When we all got back to Sullivan’s Island we realized that noContinue Reading

Bacon Spicy Goat Cheese Starter

Everyone knows we love a good bacon sandwich and have a host of recipes, but we do love this simple variation thar brings in a toasted potato rolls with a herbed goat cheese and Sriracha mix, some romaine and thickly sliced bacon from a butcher shop….if you really want to elevate the taste then addContinue Reading

Pizza Mushrooms

We are working to make these easy-to-cook treats a little better looking, but they are so good that we will still keep putting them out for guests just the way they are, for now. Ingredients 1 pound button mushrooms, wiped clean with a paper towel and stems removed for another use 1 cup marsala wineContinue Reading

Sausage Stuffed Mushrooms

Stuffed mushrooms are extremely easy to make and they have lasting powers to make it through a cocktail party.  It’s easy to make a big batch before the party, toss in the oven to reheat just before you serve them.  This is one of these dishes you can swap out what you don’t like andContinue Reading

Stuffed Mushrooms

Of course there are about 1,000,000 recipes for stuffed mushrooms and some are ridiculously complicated.  We made our variation based on the amazing starter at Le Petit Maison in London, where the stuff fresh vegetable with a garlicky veal mixture that explode with flavor. Ingredients 24 large white mushrooms, stems removed and put aside 1/4Continue Reading

Ultimate Stuffed Mushrooms

I make about a dozen variations of stuffed mushrooms depending on my mood, patience and what’s being served for dinner.   If I have some time and am cooking hearty steaks then it is a fontina stuffed white mushrooms.  This recipe is a variation of an amazing appetizer from Halls Steak House in Charleston, S.C.  It’sContinue Reading

Chicken Stock

This is the key to so many recipes, I make gallons of chicken stock and store it in the freezer for up to sic months.  The difference between home-made and store-bought is striking and I really cannot imagine the process to make chicken stock by a commercial manufacturer.   Not pretty. Use the biggest stockpotContinue Reading

Mini Twice Baked, Once Fried Potatoes

Twice baked potatoes were always a big hit at Thanksgiving though the skins were dry and tasteless.  At LPB, we do a twice baked, once fried version and switched to the more flavorful Yukon gold potato from the russet that was a staple growing up.  Forget the sour cream and open up some creme fraiche,Continue Reading

Potato “Latkes” (pancakes)

I love a delicious latke, they are a very simple dish to make but you have to be careful, as they can be pretty bland. There are a million ways to make them, especially with a wide variety of toppings but after a lot of research, here is what we landed on as our favoriteContinue Reading

Potato Salad

Well there is not much more to say about how great this is and  how potato salad is perfect for outside picnics and beach parties, so here is my crack at it. Ingredients  3 quarts small (1/2 inch) , multi colored potatoes, cut in half Kosher salt 1 cup dry white wine 1 cup mayonnaiseContinue Reading

Buttermilk Mashed Potatoes

There are a million ways to make a mashed potato, this is a simple way to make a delicious side dish to just about anything on your grill or in the oven. I like steeping the butter with some herbs to infuse flavors into the potatoes. Serves 8 Ingredients 4 pounds of Yukon potatoes, peeledContinue Reading

Satiny Mashed Potatoes

I like smooth, satiny, buttery herbed mashed potatoes that you can evenly spread on the plate and then layer the main dish over them.  Of course, this is a October to February kind of dish or also known as sweater season. Ingredients  4 pounds of Yukon gold potatoes, peeled and cut into 1 1/4 inchContinue Reading

Fried Squash Blossoms

Years ago we went to Venice for vacation during the summer.  We soon realized that during the day it was a very hot and crowded place so we talked to a few locals and discovered there was a nearby beach and the hotel had a classic Riva wooden boat to take us over there inContinue Reading

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