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Janet Fletcher head shot - Epicurious

Janet Fletcher

Contributor

Napa Valley-based journalist and recipe developer Janet Fletcher found early culinary inspiration while working as a cook at renowned restaurant Chez Panisse. As a San Francisco Bay Area journalist—first at the Oakland Tribune, then at the San Francisco Chronicle—she spotlighted the trends and profiled the people who make Northern California such an exhilarating place to cook, eat, and work. Her newspaper journalism has been honored with three James Beard Awards and the International Association of Culinary Professionals Bert Greene Award. She is the author of multiple cookbooks, including Cheese & Wine and Eating Local. She continues to write about food and wine, teaches cooking and cheese-appreciation classes, and collaborates with chefs, wineries, and restaurants on book projects. janetfletcher.com

Recipes & Menus

Fennel-Orange Salad

Crisp, thinly sliced fennel ribbons (which have a licorice-like flavor) meet juicy orange wedges and briny olives in this fresh side.
Recipes & Menus

Provencal Chicken with Tomatoes, Olives, and Basil

Serve with some crusty bread.
Recipes & Menus

Absinthe's Golden Yogurt Cake

This moist, simple cake has a tender golden crumb and a subtle citrus flavor. I love a thin slice—okay, a thick slice—in the middle of the afternoon with coffee, but it's also well matched with summer berries and stone fruits. My husband enjoys it for breakfast. Accompany the cake and fruit with a dollop of the Yogurt Cream, if you like. In winter, pair the cake with a citrus compote or poached quince. This recipe is adapted from one given to me by Bill Corbett, executive pastry chef for the Absinthe Group in San Francisco, who uses yogurt frequently in his desserts. The cake stays moist for a week if stored in a lidded plastic cake container.
Recipes & Menus

Chilled Avocado and Yogurt Soup with Tomato Salsa

All the flavors of guacamole meet up in this creamy soup, with yogurt adding body and refreshment. Serve with pita or tortilla chips. For lunch, add a salad of frisée, jicama, and oranges. For dinner, serve in small portions and follow with grilled ribs, grilled salmon, or just about anything grilled.
Recipes & Menus

Brown Butter and Peanut Brittle Ice Cream

Recipes & Menus

Brown Butter Pecan Shortbread

Recipes & Menus

Fettuccine with Brown Butter and Sage

Mix in sautéed 1/2-inch cubes of butternut squash, if you like.
Recipes & Menus

Green Herb Risotto

To turn this starter into a main course, top it with skewers of grilled shrimp.
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Spicy Sesame Noodles with Chopped Peanuts and Thai Basil

This simple vegetarian pasta is perfect for a summertime picnic.
Recipes & Menus

Grilled Halibut With Basil-Shallot Butter

This halibut recipe is perfect for warm weather. While the grill is fired up, throw on some asparagus or another quick-cooking vegetable for an easy dinner.
Recipes & Menus

Honey-Brined Turkey with Giblet Cream Gravy

Janet Fletcher, food writer, says,"My grandmother could never seem to make enough of her creamy giblet gravy; everyone always wanted more. We poured it over the mashed potatoes, dressing and turkey, then over open-face sandwiches the next day. Of course, it's great with this turkey, too: The bird gets its incredible moistness from being soaked overnight in a brine enhanced by thyme, garlic cloves and honey."Because of the brining process, we don’t recommend stuffing this turkey.
Recipes & Menus

Pizza with Leeks, Tomato and Goat Cheese

If you have a set of clay tiles or a baking stone, place it on the oven rack while preheating the oven. It will absorb the heat, and putting a pizza pan or baking sheet directly on top will ensure a crisp crust.
Recipes & Menus

Spinach, Beet and Walnut Salad

Food writer Janet Fletcher says, "During my childhood, the only salad on the Thanksgiving buffet was an old-fashioned Waldorf with chopped apples, celery, walnuts and mayonnaise. Frankly, I don’t miss it. This contemporary salad has the walnuts and the crunch, but is much fresher and far more inviting."
Recipes & Menus

Sweet Potato Purée with Brown Sugar and Sherry

Janet Fletcher, food writer, says, "Sure, I loved sweet potatoes with marshmallows when I was a child, but some tastes you leave behind. Now I prefer a more grown-up preparation, with an intriguing hint of Sherry."
Recipes & Menus

Leek and Salmon Chowder

This is a delicate, light-tasting soup.
Recipes & Menus

Corn Bread and Spiced-Pecan Stuffing

"The day before Thanksgiving, my grandmother would make trays of corn bread for this stuffing," says food writer Janet Fletcher. "We grandkids would crack the pecans for the stuffing; the nuts came from the trees in her back yard."
Recipes & Menus

Mussels with Leeks, Saffron and Cream

Serve this flavorful saffron-scented dish as either an appetizer or a main course.
Recipes & Menus

Balsamic Cipolline Onions

Janet Fletcher, food writer, says, "Growing up in Texas, where onions were big and tastes were conservative, I guarantee you that cipolline onions were never on the dinner menu. But every generation needs to add its own touch to the traditional Thanksgiving feast, and this Cal-Italian touch is my contribution."