I have to confess the first time I made this it was with honeynut squash – the ones that look like little butternut squash – as a side dish for a meat meal, but honeynut squash are not so easy to find, and butternut squash would be too big. So I revised it using sweet potatoes because they are always available, and offered it as a plant-based main course in this week’s Berkshire Eagle column, if that’s part of your New Year’s resolution.

While it does take some time to cut up the fennel for this recipe, it is still pretty quick and easy to toss everything on a sheet pan in this offering from my Berkshire Eagle column this past week!

It’s not really a tale, but if you make this recipe from this past week’s Berkshire Eagle for a party, everyone will think it was a big effort, but it is quick and easy!

Having offered lots of options for a holiday feast, whether Thanksgiving or one of the other typically full-house holidays, I then turned my thoughts to an easy way to feed a group of guests in the morning. The recipe from this past Wednesday’s Berkshire Eagle column fits the bill, and, as an added bonus, any extra warms nicely in the microwave another day!

Last week was an “off” week for my column, but I offered to do a longer piece about choices for Thanksgiving sides: something traditional, a variation on something traditional, and something simpler and less rich. As mentioned below, it joins various other Thanksgiving columns I’ve written!

In my Berkshire Eagle column this past week I share a recipe for a blueberry crumb cake that I have on one of a number of treasured recipe cards written in my grandmother’s handwriting.

Sometimes even turning up the heat in the house isn’t enough to make you feel warm and toasty. That’s when it’s time to bake something in the oven! This past week’s baked pasta recipe in the Berkshire Eagle fits the bill on those raw chilly days when the warmth and the aroma coming from the oven make you feel cozy. This recipe makes a lot, and so if you make it on the weekend, it works well to reheat for dinners during a busy week.

For this past week’s column, a condiment composed of pistachios and flat-leaf parsley, when I went to convert my notes (both scribbled on paper and in a document on my computer) into a print-worthy recipe, I realized I had neglected to write down how much the recipe yields. So I quickly whipped up another batch that my husband and I happily enjoyed with dinner over a few nights. The lemon zest and juice in this sauce keeps it bright and vibrant over several days!

No sooner had I posted a link to this week’s column on social media, than my friend Judy commented, “My husband loves beets! I can’t abide them…” She didn’t even yet know that the topic of my narrative was just that! Even if you think you hate beets, I hope you’ll give them another chance, either with the recipe from this column, or the beet risotto with blue cheese from an earlier post.

I was once in a Jewish deli where I overheard the Italian owner and a Black customer discussing the merits of chopped liver made with schmaltz (rendered chicken fat) rather than something like canola oil. Even though liver is not one of the more popular food items, I am always amazed to hear how many people love chopped liver! Ahead of the upcoming holidays, I decided to include my recipe in this past week’s Berkshire Eagle column.

Even as the overnight temperatures are getting cooler, we’ve been blessed with many bright sunny days, and the corn and zucchini are still fresh at farm stands and farmers’ markets. I’ve devised this soup that even works well with zucchini that have gotten too big as long as you omit some of the more seeded cores. The bright flavors allow you to savor the tastes of sunshine even if the temps are chilly and you decide to serve it warm.

After our rabbi friend’s name was bestowed upon the tarte below, as described in the narrative for this past week’s Berkshire Eagle column, our priest friend decided he wanted something named after him, too! He loves Nigella Lawson’s Guinness chocolate cake with my cheater’s coffee buttercream, so we now call that Gâteau Richard! Still nothing eponymous for my husband, but when I figure out what recipe that will be, I will call it “Il Enrico!”