We are well into the time of year when holiday cooking and baking is on everyone's radar. Last year around this time I became so caught up in planning our holiday menus that I started to lose inspiration for simple, everyday fall cooking, and I've vowed not to let that happen this season. The good thing about this warmly-spiced, nutritious grain salad is that it fills both roles: everyday side (or main) dish as well as truly beautiful contender for the holiday table.
When we were young(er) and broke(r), I didn't know what to do about meat. I'm a meat eater and, nursing a newborn, I was always hungry. Fine. That's just an excuse. I'm just a big eater, lactating or not. I didn't want to subsist on rice and beans, and tofu wasn't all that cheap. The meat I craved was grass-fed, antibiotic and hormone free, and preferably from a nearby farm. The good stuff does not come cheap! Our $10 weekly vegetable co-op bag formed the base of our menu, and I learned to use meat sparingly.
Love the idea of hosting brunch, but begin to regret it the moment your friends are recalling their hilarious evening while you toil over a pan of bacon grease? Join the club. While I don't host brunch often, when I do, I frame my entire menu around the fact that I don't want to spend the whole morning in the kitchen. Sure, that chorizo and leek omelet is fantastic at your local eatery, but are you a short order cook? No. Skip the omelets and spend time with your friends.
Here are seven tips to host a brunch without stress, and without getting up at 5 am to prep.
Quince is the most luscious fall fruit, but not as widely known or easily found as it should be. It holds its secrets tightly inside; quince is very astringent and not pleasant to eat when raw, but when cooked with sugar it turns coral-pink and delicious. It's also very high in pectin, which means that it is practically perfect for sorbet. This fragrant sorbet, spiced with star anise and vanilla, is thick and smooth — more like a sherbet than an icy sorbet — and it makes a wonderful accompaniment to autumn gingerbread and apple cake.
Some seven-year-olds are fickle. I am parenting my third seven-year-old, and he can be a little picky. For a long time, he has enjoyed two regular breakfasts: cheese toast or peanut butter on bananas. He will also eat pancakes, waffles, the occasional chicken biscuit and toad in a hole. Those breakfasts are just fine, but variety is good. MasterChef Junior has him inspired to try new things, and I love it.
It's that time of year again where the internet in inundated with pumpkin recipes – I can't seem to escape it on Pinterest and Food Gawker. While I love cooking with pumpkin, what do you do with all the seeds? I mean, there's only so many times you just roast them and eat them as a snack.
These seven recipes take pumpkin seeds to new, glorious heights by adding them to fall desserts. In turn, these sweets take on a subtle savory quality and crunch that is totally awesome.
Q: This year I'm spending Thanksgiving with my boyfriend's family and I have been tasked with bringing cookies. I'm a bit intimidated because the cookies need to impress, but I have to do all my cooking the week before, so I need a recipe that can be frozen.
As it is, a poached egg on toast is a pretty special thing. But Heidi at 101 Cookbooks has an elegant variation that sounds like the perfect quick fall dinner: eggs poached in white wine, served on a piece of avocado toast. Um, yes please.
My wife isn't the biggest fan of turkey... which is a polite way of saying that she hates it! "She's just never had a good turkey," you might say. Au contraire mon ami, she's had 'em done all the right ways from all the right people. Yet still, as far as she's concerned, turkeys can pack its bags and jettison on a private plane co-piloted by Brussels sprouts and broccoli. Off to Never Neverland!
For others who may be turkey disinclined, some options...