I've got a thing for hot, melty cheese. (I've got a thing for hot, melty anything.) This queso fundido is one of my all-time favorite indulgences. It's ooey, gooey, and perfect for sharing, although you probably won't want to.
October officially kicks off comfort food season (in my house at least), and these cheesy scalloped potatoes are a decadent way to welcome in the fall. Even if you are cooking for two, there is nothing better than having a pan of these to graze from, whether it's breakfast or dinner, throughout the week.
Each year right around now, the teapot comes out and stays on my stovetop for winter's duration. It's not like there's a special day that it's ceremonially taken out of the cabinet; I just find myself using it more and more as the weather cools and I end up leaving it out between uses. Just the appearance of the teapot sitting out in the kitchen is warming. See?
Huddled under the covers, hitting the snooze button on these chilly fall mornings? Tell me about it! With the temperature creeping lower and lower, practically the only thing getting me to rise and shine is the thought of a hearty breakfast of steel-cut oatmeal waiting in the kitchen.
In anticipation of busy mornings, I often cook up a batch on Sunday to eat all week. Here's how I do it.
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.
It may seem crazy to make a hearty soup in August, but if you live anywhere near Atlanta you know we have been experiencing the dreariest, rainiest month that I can recall. A warm bowl of chicken enchilada soup was actually the perfect cure for my late summer, nasty weather blues.
Making jam and canning fruit aren't the only ways to preserve summer fruits while they're in season: There's also the freezer! Cobblers, pies, and "fresh" fruit smoothies in the dead of winter? Game on. Here's the best way to freeze those fruits so they stay in perfect condition for months to come.
Goulash. Just saying it sounds funny, right? But what exactly is it, anyways? Well, it really depends on who, or where, you ask. As for my version, I may not be able to claim its history or origin, but I can definitely claim it as delicious. That's good enough for me!
You probably already know that roasting winter vegetables turns them soft, caramelized and irresistible. But what you might not know is that tossing them with a three-ingredient dressing of miso paste, lime juice and walnut oil gives them a savory, bright and beguiling flavor that will make people wonder why the roasted vegetables you make are so much better than the roasted vegetables they make.
I've never in my life come across bad mashed potatoes. (I take that back. Potato flakes and a blender are coming to mind.) But usually my taste buds do not discriminate: cream, buttermilk, garlic, and Parmesan are all welcome additions to my favorite spuds, and I will never turn my nose up at cream cheese, truffle oil, even powdered ranch. I can assure you that I will eat any mashed potatoes — all mashed potatoes — with joyful glee. However after devouring these gouda smashed potatoes for the second time, my standards may have just changed.