Entries by Gwen Ashley Walters

Rosé Sunday

I know a couple – early 40’s, successful, wine connoisseurs – who is so smitten with rosé wine they actually dedicate a whole day to it. They toil all week, drinking chardonnay and cabernet sauvignon, and then when Sunday rolls around they spend it paying homage to the pink stuff. Not just any pink stuff, […]

Spicy Pumpkin Bread

Tender, moist, and gingery, this is the best pumpkin bread recipe I’ve tried. It doesn’t need dried fruit or nuts or anything else to make it better. It’s perfect just the way it is. But if you’re anything like me, you won’t be able to resist tweaking the basic recipe. I’ve added a cup of […]

Hazelnut Spaghetti Squash

Spaghetti squash only looks intimidating. Take a large chef’s knife and stick the tip in the center (cutting lengthwise, not crosswise). Apply pressure and work the knife back and forth until the squash splits in half. It takes a little elbow grease, so be careful. The recipe, I promise, is easier than splitting the squash. […]

Mom’s Salmon Patties

Sometimes you crave something simple from your mom’s kitchen. Salmon patties were a staple in our household when we were growing up. I didn’t like them that much, but covered in ketchup, they weren’t too bad, plus there was always a bowl of mac & cheese as a consolation prize for having to eat fish. […]

Stacked Chicken Enchiladas

I love, love, love Mexican food. I had some left over grilled chicken and started thumbing through my cookbooks (the ones I wrote…I use them all the time to make dinner, don’t you?) I stopped on page 99 in Par Fork!, at the Tomatillo Salsa recipe from Loews Ventana Canyon in Tucson. They serve this […]

Tomatillos

Tomatillos are sometimes called Mexican green tomatoes, even though they aren’t really tomatoes at all. They are in the same nightshade family as tomatoes, and gooseberries for that matter, hence the papery covering that must be removed before using. They’re sticky, too, after removing the paper husk, but the sticky stuff washes off with cold […]

Spicy Apple Chutney

I adapted this recipe from the Apple Pear Habañero Chutney in my book Par Fork! The Golf Resort Cookbook. I call for a green apple (Granny Smith) and a red apple. You can use any red apple variety, other than Red Delicious, which is mealy and unfortunately bred to look perfect at the sake of […]

Grapefruit Bounty

Grapefruit is available year round, thanks to staggered growing seasons among the handful of states that produce it: California, Arizona, Texas, and Florida. Peak season is October through March. I’ve always thought that the pink and red varieties were sweeter than the pale-fleshed ones, but apparently it isn’t true. Ripeness is one of the factors […]

Baked Acorn Squash

Here’s an easy, how-to-bake acorn squash recipe. Totally a wild guess, but I think the acorn nut shape of this squash has something to do with the name. It comes in all the fall colors (green, burnt orange, yellow) but the most common variety is dark green. It weighs anywhere from 3/4’s of a pound […]