Author Archives: Allison Woods

Radicchio with Pappardelle

Posted on April 3, 2012 by Allison Woods

This was in Saveur. I’m hoping I’m not violating any copyright laws—I just want to get it archived here in my giant digital recipe box. This is an interesting way to enjoy radicchio, though it’s got that bitterness and boldness … Continue reading →

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Sausage and Radicchio with pasta

Posted on April 3, 2012 by Allison Woods

  I did some horsing around with radicchio last year when it started showing up in the CSA box. My best result was Radicchio, Bacon, Papparadelle. Delicious, but pretty in-your-face with the bitterness of the radicchio, so not for everyone. … Continue reading →

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Indonesian Coleslaw

Posted on March 6, 2012 by Allison Woods

4 cups finely shredded cabbage 1 small red pepper, cut in thin short strips 2 grated carrots 4 green onions, sliced 1 cup bean sprouts 1/4 cup cilantro, chopped 1/4 cup chopped peanuts Dressing: 3 T rice vinegar 3 T … Continue reading →

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Quiche Lorraine

Posted on January 23, 2012 by Allison Woods

This recipe was first seen several years ago in Cook’s Illustrated. It’s the very best quiche out there, making a pie that’s smooth and custardy. Make it with whatever filling you like—nearly anything will work, though I think some type … Continue reading →

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Senegalese soup

Posted on January 23, 2012 by Allison Woods

In the olden days of the Two Bells tavern in Belltown, they had some fantastic soup specials. There was one in particular that I went nuts for—their Senegalese soup, redolent with lush chicken stock and spicy curry. Imagine my surprise … Continue reading →

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Kick Ass Cornbread

Posted on January 18, 2012 by Allison Woods

This one comes courtesy of my old pal Jeannette McDonald. Be sure to make sure it’s cooked all the way through—as the batter’s on the wet side, this can be a problem. This one’s a real crowd-pleaser, good for potlucks. … Continue reading →

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Vichy Carrots

Posted on December 22, 2011 by Allison Woods

This classic French side dish is sometimes prepared with soda water, meant to emulate the bubbly water that comes out of the ground in Vichy. This is a great way to use purple carrots, which tend to be a bit … Continue reading →

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Carmels

Posted on December 20, 2011 by Allison Woods

This is the recipe for the carmels Heide Janssen made and shared at work this week. They are SO GOOD!!!   For the carmels, below is the base recipe.  For the flavors, I just added ingredients that sounded good. For … Continue reading →

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Goat Cheese and Sundried Tomato Torte

Posted on December 15, 2011 by Allison Woods

I’ve been using this recipe from The Herbal Pantry, (Emelie Tolley/Chris Mead), for years, but now it’s all over the interwebs. Quite easy to make and nice for a party. 8 ounces cream cheese, softened 12 ounces goat cheese 1/2 … Continue reading →

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“Ocho” Salad

Posted on December 15, 2011 by Allison Woods

One of my favorite restaurants in Seattle is Ocho. Their lovely tapas selections make me so happy, though the bill tends to add up a bit, so I’ve recreated one of their dishes. It’s a simple butter lettuce salad with … Continue reading →

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