It's officially fall. Let in the cool breeze and bring on the warm soup. Last week this surprisingly simple and quick-to-prepare soup took the crown of "best thing I cooked" so I just had to share. If you've got 12 minutes, you've got time to make this for dinner tonight.
If I'm not feeling like making something elaborate and just want an easy, warm dessert to top off the evening, this is where I turn: baked apples. Scoop out the core and stuff the insides with a mix of oatmeal, brown sugar, cinnamon, and nutmeg. The baked apples soften into a spoonable treat while the brown sugar melts down into a caramel syrup.
The only thing that could make this simple autumn dessert even better? A scoop of ice cream on the side, naturally.
This may come as a shock, but I have never actually had the experience known to the rest of the world as "pumpkin beer." This is not for lack of want — I am a fan of pumpkins and fall spices in just about any form. But this seasonal beer is often a blink-and-miss-it affair, and seemingly, I am constantly blinking. No longer! I thought it fitting to break into the pumpkin beer world with Dogfish Head's Punkin Ale, widely acknowledged by both pumpkin beer lovers and eschewers for being one of the tastiest offerings out there.
Last week I gave you my cookie manifesto (along with my favorite oatmeal cookie with fudge on top). Cookie time is now — school lunchboxes and bake sales bring out everyone's best cookie recipes. What's yours? Do you have a cookie recipe you save for this time of year? We want to hear all about it.
My CSA box is starting to look like a root cellar, with beets, onions, garlic, potatoes, and apples making up the bulk of this week's share. There were a few summer stragglers — corn, you sweet thing, you're not out of the game yet! — but I'm feeling a definite shift toward cool-weather fare.
On Sukkot, which begins tomorrow night, Jewish families around the world will head outside to eat under the stars. As the Jewish calendar’s harvest festival holiday, there is a tradition of building temporary outdoor huts called sukkahs, which serve as al fresco dining rooms during the weeklong holiday.
As wonderful as it is to have an excuse to dine in the great outdoors, autumn can be an iffy time of year — sometimes gloriously crisp, other times uncomfortably chilly. To bring a bit of warmth to the table, Sukkot cooks traditionally serve a variety of steaming stews, soups, and casseroles that feature the hearty root vegetables and squash available this time of year.
I'm now three months into my CSA share, and while summer produce is still hanging on, I'm getting a few cooler weather staples now, like apples and cabbage. And speaking of cabbage, now I can't stop tapping my feet and pretending to play the banjo.
Something about this textured place setting feels like it'd be perfectly suited to a fall table, don't you think? The interesting mix of sage, cloves, and a striped feather is lovely set against the cream ceramic plate and the dusky gray linen tablecloth.
Earlier today we showed you the oh-so-easy method for making butter at home. And since I now have butter on the brain, let's talk about another kind of butter that is also quite easy to make, and, if possible, even more amazing and delicious.
I have never met a challah I did not like. There is simply something magical about the puffed, egg-enriched loaves that sit at the center of many Jewish holiday meals and that make an extravagant base for French toast. And yet as a kid, I would count down the days to Rosh Hashanah when my mom would bring home challah baked specially for the holiday.