Autumn
Page 20
Recipe: Lemon-Marinated Brussels Sprouts With Parsley and Shallots
Yesterday we gave you a tip on keeping your Brussels sprouts bright green, and now here is a recipe that will show off that bright, fresh color — even in the dead of winter. We love this easy recipe for several reasons. First of all, it brings color to the winter table. Brussels sprouts stay delicious and fresh through the winter, and their vibrant color is welcome during the cold months when it seems that there are no green vegetables left.
May 3, 2019
Kale and Potato Puree
Last week we recommended a recipe for Kale and Potato Puree, a gorgeous green dish of warm and healthy winter eating from Gourmet. Well, we put our own advice to use quickly, and made it last weekend. It was delicious! True to form, though, we changed a few things. Here’s what we did differently, and how we would recommend making this easy, 3-ingredient dish.This recipe is basically mashed potatoes with boiled kale whipped in. Sound dreary?
May 3, 2019
Recipe: Golden Beet and Barley Salad with Rainbow Chard
This colorful salad is an oldie but goodie, and a variation of another favorite of mine, my Roasted Beet and Barley Salad. I love the bright pops of golden beets and red onions mixed in with the barley and wilted chard stems. It’s all tied together with a quick lemony dressing and topped with a sprinkle of salty feta. Golden beets are sweeter and less earthy-tasting than the red beets with which most of us are familiar. They’re great for getting reluctant beet-eaters hooked!
May 2, 2019
Sara’s Italian Sweet and Savory Squash Bowls Quick Weeknight Meals Recipe Contest 2009
Recipe: Italian Sweet and Savory Squash BowlsCategory: OmnivoreHow long does it take? 25-30 minutes Name: SaraWhy is it a favorite meal? Sweet, savory, and delicious, these squash bowls are nutritious and flavorful. Best of all, they use pantry and refrigerator items that are convenient to have on hand. With some quick chopping and sauteéing you have an filling and balanced meal!
May 2, 2019
End of Summer Recipe: Grilled Eggplant Topped with Goat Cheese and Tomato
Sometimes the simplest thing are the best. This is especially true at the very end of summer, when tomatoes, eggplant, and other late vegetables are finally in their prime. A quick weeknight meal can consist of very little other than fresh vegetables, smoky and hot from the grill. Here’s how we cooked up our own late garden bounty. This was a simple, yet utterly luxurious, weeknight meal.
May 2, 2019
Halloween Recipe: Thomas Keller Oreo Bat Cookies
Looking for a good Halloween sweet to bake up before Beggar’s Night? Here’s the famous Thomas Keller Oreos (TKO) — crunchy chocolate cookies, with a white chocolate ganache sandwiched in between them. And, just for Halloween, these are in the shape of bats!This recipe comes courtesy of Bouchon Bakery and their Halloween lineup of treats right now.
May 2, 2019
Inside the Spice Cabinet: Cloves
The peppery clove-like aroma of allspice makes us think of warm gingerbread cookies and mulled wine, things we crave when the temperature starts to drop.
May 2, 2019
Hot Sips: 14 Delicious Hot Drinks To Keep You Warm
We have had quite a few great recipes and good ideas for hot holiday drinks the past few weeks at The Kitchn. Here’s a look back at over a dozen hot drinks, from Nora’s hot apple-ginger toddy from this afternoon to hot chocolate on a stick to pumpkin spice latte (just like Starbucks!).It’s great to welcome guests at the door with a cup of something hot, or to close a meal with a steaming teacup of coffee or tea.
May 2, 2019
Recipe: Pasta with Shaved Brussels Sprouts and Pancetta
If you love Brussels sprouts and big bowls of pasta, this is the dish for you. This made-for-fall meal is simple enough to throw together any night of the week, yet fancy enough to totally impress friends when they come for dinner. Because we all know that these green-hued globes are better with bacon, we’re pairing wispy strands of Brussels sprouts with crispy cubes of pancetta.
May 2, 2019
Recipe: Roasted Cabbage with Bacon
I have cooked cabbage in many different ways. I’ve chopped, shredded, steamed, boiled, and stir-fried it, but until relatively recently, I had never roasted it. But once I tried I couldn’t believe I waited so long! Roasted cabbage wedges are one of the easiest, most delicious ways to eat a hunk of vegetables for dinner, and the bacon just helps it along.
May 2, 2019
How To Make Halfway Cookie Bars
Chewy cookie on the bottom, marshmallow-like meringue on top, and a rich layer of chocolate sandwiched in between — these “halfway” cookie bars have got to be one of the best inventions ever! The basic recipe has been around for decades; I often come across it in old church and community cookbooks. The only problem is that some of the instructions are unclear or have gotten scrambled over the years, and that makes it rather hard to follow along.
May 2, 2019
Recipe: Slow Cooker Pork Carnitas
We started this website to help people cook more often and more joyfully, with the idea that the kitchen is the hearth of the home, the warm place. It is by spending time there that we connect and grow. But sometimes it gets so hot in the summer, you have to draw the line. A few straight days of humidity and 90°F weather, and I do not feel like being in the kitchen at all, let alone putting together a big meal.
May 2, 2019
Recipe: Peanut Butter Ice Cream with Banana Chunks
There is approximately one serving of this left in my freezer. I almost ate it for lunch. But if my husband came home and found out I finished it without saving him one last bite, there’d be issues. Ice cream capable of causing marital discord: worth checking out, no? Many of you who have taken a spin with the famous One-Ingredient Ice Cream have mentioned how good it is with peanut butter mixed in. Peanut butter and bananas are just a classic combination.
May 2, 2019
Recipe: Tempeh Deli Salad
Need a new lunch idea for school days (or still at work days)? You know the usual brown bag suspects — tuna, egg, chicken salad, pb and js — well this tempeh deli salad might be just the dish to shake up your mid-day meal.What is tempeh exactly? This fermented soybean cake originated in Indonesia and is still used in a variety of dishes within the country’s cuisine — think of it as a nutty, hearty, blank canvas that needs sassing up.
May 2, 2019
Recipe: Cranberry Honey Drop Cookies
Whether you think of these cookies as cranberry-studded drop cookies or (as we prefer) honey drops of cranberry goodness, consider them your welcome letter from fall. They’re perfect for slipping into a back pack and nibbling later in the day with a steaming cup of coffee.Keep your eyes open at farmers markets for jars of local honey.
May 2, 2019
Sweet Fall Snack: Maple-Butter Spiced Popcorn
Even though the syrup is made in the spring, maple always feels like such a fall flavor to us. It goes so nicely with other other fall flavors like cinnamon, nutmeg, and ginger. This popcorn has a little of each and has become our snack of choice as the leaves start to change and the weather gets cooler. This is a good recipe for showcasing that excellent maple syrup from the farm down the road. Mixed with the spices, it also makes a good syrup for pancakes and waffles!
May 2, 2019
Seasonal Spotlight: Hickory Nuts
During our recent visit to the Dane County Farmers’ Market in Madison, Wis., we encountered an ingredient that’s seldom seen at stores or outside of the eastern and midwestern states. Hickory nuts are an autumn treat, similar to the pecan but smaller in size and very rich and sweet in flavor.Audrey Biersach of Hickory Nut Heaven and her husband Robert started foraging for wild hickory nuts in retirement.
May 2, 2019
Sweet Potato Cakelets from Good to the Grain by Kim Boyce
With Harvest Colors being the theme for this month here at The Kitchn, my mind immediately leaped into a bowl of whipped sweet potatoes. Is there anything more fragrant, brightly colored, happy and inherently Fall than a baked treat with a base of the delightful tuber? I made some sweet potato muffins from Kim Boyce’s Good to the Grain, and while I deviated a little from the recipe I wound up with fantastic results.
May 2, 2019
Autumn Recipe: Apple Cardamom Upside-Down Cake
As fall settles in for real, with winter around the corner, I am enjoying the pleasures of my spice cabinet. Ginger, cinnamon, nutmeg, cloves — they bring a warmth and a snap to autumn food. One spice, however, that I feel like I don’t reach for often enough is cardamom. This pungent, musky spice is often used in savory Indian foods, but not often enough in baking.
May 2, 2019
Recipe: Cranberry Curd Bars with Walnut Shortbread Crust
Here’s one last recipe to squeeze into your Thanksgiving line-up! Tangy-sweet cranberry curd meets buttery walnut shortbread for a twist on the classic lemon bar. A dash of cinnamon ties it all together. And don’t worry – this whole recipe can be made a day ahead, perfect for the busy Thanksgiving week. I started out wanting to make this recipe with straight cranberry juice.
May 2, 2019
Recipe: Cinnamon French Toast Casserole
Does your heart skip a beat at the thought of cinnamon French toast with a side of bacon? This weekend, skip the middle man with this creamy, gooey, crunchy and just-slightly-savory casserole. It practically begs to be front and center at your next brunch. Diced pancetta, bacon’s slightly sweeter Italian cousin, is the undercover star of this dish.
May 2, 2019
Recipe: Apple Yogurt Cake with a Cinnamon-Sugar Streak
My recipe stories seem to fall into a predictable rut: I had to feed a few people, and I needed something easy and simple, and so this recipe was born. But honestly, that’s the way I cook. I look for recipes that give maximum pleasure at the lowest common denominator of work, ingredients, and convenience. The results aren’t always worth talking about, but this recipe — oh, this one is.
May 2, 2019
It’s Fresh, Green, and Super Tangy: Sorrel Is In Season!
Appearances to the contrary, this is not a clump of yet-to-bloom dandelions. No, this is one of my favorite herbs, and a hardy, happy denizen of my garden. If you’re lucky, this cool-weather herb is also in abundance at your local farmers’ market or greengrocer. Never tried it? Well, you should — although, a word of warning: it doesn’t taste how you might expect. What would you expect a tender green leaf like this to taste like? Mildly vegetal, like spinach?
May 2, 2019
Recipe: Lucky Charms Ice Cream Sandwiches
Need a new, easy way to stay cool this summer, and stay in touch with your inner child? Look to the end of the rainbow for this pot-of-gold recipe! These ice cream sandwiches will make you do the happy dance and perhaps give you leprechaun-spotting powers too. As a kid, my brother and I referred to Lucky Charms as “Saturday morning cartoon cereal.
May 2, 2019
Recipe: Tomato, Broccoli & Mozzarella Pasta Casserole
And just like that, summer feels like it is almost over. Beach vacations are winding down, kids are heading back to school. Getting dinner on the table becomes a less of a leisurely affair and more dependent on thinking ahead. My own fallback in such times is the pasta casserole. Yes, I wrote an entire book This vegetarian casserole comes from my garden — I had just a few ripe tomatoes, and lots of basil — and from my pantry.
May 2, 2019
The Real Deal: Have You Ever Tried Unpasteurized Cider?
I’m going to tell you something now and it might come as a bit of a shock. Ready? Here it is: unpasteurized cider is the bomb-diggity. Seriously. It’s mind-blowing what a difference a little heat, or lack thereof, can make.Cider started being pasteurizede. coli.If good sanitation practices are followed, the risk from unpasteurized cider is negligible. Far less than, say, eating a fast food hamburger.
May 2, 2019
Recipe: Slow-Cooked Broccoli with Lemon Breadcrumbs
For years I’ve been cooking my broccoli until it’s bright green and ‘tender-crisp’, finishing it with a squirt of lemon and maybe a little ground black pepper. Here’s a recipe that takes things in the opposite direction by braising the broccoli with olive oil and garlic on a slow, mellow flame until it is sweet and meltingly tender. A final flourish of crunchy lemon-spiked breadcrumbs adds texture and a bright flavor boost.
May 2, 2019
Recipe: Apple Cinnamon Toaster Strudels
We're making those apple cinnamon toaster strudels you loved so much from scratch, so you can keep them in your freezer instead of buying the boxed stuff.
May 2, 2019
Fall Fruit in the Morning: 10 Breakfast Recipes
Breakfasts can get a little rushed as the holidays grow nearer and nearer. Heck, everything can get a little rushed. But with a little planning, fall breakfasts can be something other than cold cereal or coffee shop scones.With apples, pears, figs, plums, quince, persimmons, and raspberries (depending on where you live) in season, folding them into a simple muffin or scone is something that always inspires us.
May 2, 2019
Slow-Roasted Pork with Glazed Orange Slices
How to Eat SupperIn this follow-up book, Lynne Rossetto Kasper and Sally Swift tackle the other end of the cooking spectrum. They say, Slow down! It’s the weekend! Let’s cook something really delicious. And here’s how to do it.I really can’t say enough good things about this cookbook. In the same way that listening to an episode of The Splendid Table feels like sitting down to a cup of tea with Lynne Rossetto Kasper, so does this book.
May 2, 2019
Magical Roasted Persimmon Slices: 5 New Flavors!
Back in 2008, I posted about a magical, mysterious way to eat persimmons. The recipe was simple: Thinly slice a Fuyu persimmon, dust lightly with cinnamon, and bake in a toaster oven until the edges curl, about 10 minutes. The result is alchemy: the heat brings forth the persimmon’s natural sugars to a delicious sweetness and the cinnamon adds just a hint of spice. It’s still my favorite way to eat a persimmon. But this year I got to thinking: how would it work with other spices?
May 2, 2019
Sweet, Salty & Simple: 15 Snacks & Treats for Fall
Fall blew in hard this weekend, with a flutter of leaves and a gale of snow, in some places. Halloween is here too, that spooky night of mystery and play — are you throwing a party? Perhaps you’re not in full party form, but you want a little treat or snack to see you through the night of the Great Pumpkin. Well, we have 15 simple treats for you today, hand-picked for autumn. They range from the sweet — peanut butter popcorn, pumpkin Rice Krispie treats!
May 2, 2019
Family Recipe: My Dad’s Legendary Pumpkin Chiffon Pie
I have a confession: Trying new recipes for Thanksgiving is not my thing. In fact, when the time comes to prep my dad’s legendary pumpkin chiffon pie, nothing delights me more than the same old same old.There are certain dishes that pull so hard at our heartstrings, the secrets to conjure the foods that define us and our family traditions, they nearly barrel us over with love. This pie is one of those dishes, a dessert that signifies togetherness.
May 2, 2019
Recipe: Classic Apple Pie with Tips from Magnolia Bakery
There’s hardly a time when a warm slice of apple pie doesn’t just hit the spot. While it’s best associated with cool fall days, apple pies are a standard in my kitchen year round. And when Magnolia Bakery offered to share classic pie tips, I had to check it out! Read on for step by step photos of constructing a fabulous apple pie. In Magnolia Bakery’s kitchen in their Upper West Side location in Manhattan, apple pies are created assembly line style. Really!
May 2, 2019
Recipe: Sweet Potato & Goat Cheese Bruschetta
Thanksgiving has come and gone, but we still have a month of entertaining to look forward to. December brings lots of opportunities to feed the people we love, from Christmas cookie baking to formal sit-down dinners, and everything in between. But what about feeding ourselves? Now is the time when I start to get pretty creative in the kitchen, trying out multitudes of new recipes in search of the real keepers.
May 2, 2019
Holiday Gift & Recipe: Hot Buttered Rum
Brrrr. It looks like it’s going to be an early winter this year. Here’s a delicious drink , a classic, that is meant to be sipped while bundled up in an old plaid blanket or sitting in front of a fire. Whip up a batch to keep in your refrigerator for those chilled-to-the bone evenings or pack it into pretty little jars to give, along with a bottle of rum, as a holiday gift. This couldn’t be simpler.
May 2, 2019
Fall Salad Recipe: Radicchio Salad with Green Olives & Parmesan
There are salads for a crowd, and salads that kids adore. There are colorful slaws, and playful mescluns, salads crunchy and light. But then there are the distinctly grown-up salads, with heightened and complicated flavors. This is one of those. It has just five ingredients, but together they make a stunningly unusual composition of bitter, sweet, and salty-savory. Ready? This is fall salad, all dressed up and glamorous. I can take zero credit for this recipe.
May 2, 2019
French Recipe: Creamy Butternut Squash Casserole with Herbed Bread Crumbs
When you think of casseroles, do the words elegant and beautiful come to your mind? Probably not. Casseroles have many admirable qualities, but they are of the plainer, stodgier sort. Unless, that is, they are French. The French have an elegant answer to the homey casserole, and it’s the Provençal tian. This musical word signifies a gratin, French-style.
May 2, 2019
Fall Breakfast Recipe: Pumpkin Muffins with Eggnog Cream Cheese Swirl
It’s fall, and time to indulge my love of all things pumpkin. Pumpkin pasta, pumpkin gratin, pumpkin pie, that ever-popular pumpkin spice latte and — perhaps most of all — pumpkin muffins. I love having a warm, tender muffin in the morning for breakfast. These fit the the bill, spiced and moist. But fall will be over so quickly, and winter will be here, so I decided to make sure these would carry through properly to the holidays!
May 2, 2019
Side Dish Recipe: Easy Skillet Cornbread with Creamed Corn
As a Southerner, I am very picky about my cornbread, although not in the way one might think. Going against my region’s tradition, I happen to like mine just a little bit sweet. (I know, the horror!) But more than that, I want my cornbread to be soft, tender, and above all moist, moist, moist. Dry cornbread is a total disgrace. I’ve been tweaking one recipe for the past few years, switching up milk for buttermilk, sugar for syrup, and varying the other ingredients as well.
May 2, 2019
Recipe: Roasted Cauliflower & Cabbage Pasta with Fried Capers and Cheddar
The other night, contemplating how best to discuss cheese within the confines of our pasta-themed week at The Kitchn, I envisioned a cheddar-laden dish. Forget the parm or the pecorino, I thought. How would cheddar be in pasta? The answer, I can assure you, is worthy of a writeup. As is the recipe, which makes cheddar sing. Pasta and parm go together so seamlessly, it seems silly to even question using any other cheese as a finisher.
May 2, 2019
Recipe: Savory Spiced Pecans
Now that Halloween is behind us (how the heck did that happen!?), I immediately have to brace myself for the rushing tidal wave that brings in the holiday season. My to-do list immediately grows longer as I begin planning family gatherings, testing new Thanksgiving recipes, and pondering edible gift ideas. It’s a chaotic time for sure, but I look forward to every single minute of it. One thing I have learned over the years is that you can never start too early.
May 2, 2019
Planning the Vegetarian Holiday Meal: 5 Show-Stopping Main Courses
I was a vegetarian for years and years and truthfully, even today, turkey isn’t at all my favorite part of Thanksgiving. And ham doesn’t do much for me at Christmas. Instead, I tend to geek out over new vegetable side dishes and flavor-filled herby stuffing. But I remember the days where it did feel like vegetarian options were slim at the holiday table. They don’t have to be.Vegetarians and even vegans can fare just fine with side dishes during the holidays.
May 2, 2019
Recipe: Green Bean Casserole with Mushroom Béchamel & Crispy Onions
Way back in college, green bean casserole was my signature dish, canned cream of mushroom and all. (And to think, I actually considered myself quite the gourmet.) Even though my culinary repertoire has moved beyond recipes that include processed soup, that classic American casserole—with extra cheddar cheese and a heap of “fried” onions—is still my favorite part of Thanksgiving.
May 2, 2019
Recipe: Shaved Brussels Sprouts Salad with Apples, Hazelnuts & Brown Butter Dressing
The only thing I might like better than Brussels sprouts roasted to a crisp are thinly sliced raw Brussels sprouts dressed with a bright vinaigrette and toasted nuts. This salad takes a little more time to make than the usual shaved sprouts salad, but the extra work is worth the flavor and texture combination of brown butter vinaigrette, Brussels sprouts, apple, and hazelnuts. And unlike most salads, it tastes even better the day after it’s made.
May 2, 2019
The Best Squash For Pumpkin Pie Is… (Hint: It’s Not Pumpkin)
Go figure. Pumpkin pie is best when it’s, well, not made with pumpkin, according to Melissa Clark. She tested a bunch of pumpkin and squash varieties to determine which one would provide the freshest, sweetest flavor. And the winner is…Melissa said that butternut squash ‘pumpkin’ pie was “deep and richly flavored, sweet, with relatively smooth flesh that is easy to purée.
May 2, 2019
Pasta Recipe: Creamy Braised Chicken with Pappardelle
If you happen to be into chick flicks, which I am, then maybe you love the Christmas movie The Holiday as much as me? (Unfortunately I have to watch it alone, because it doesn’t meet my fiancé’s manly standards.) In one scene in particular, Kate Winslet offers to whip up some “Christmas fettuccine” for Jack Black, who is in need of some much-needed cheer.
May 2, 2019
Classic Creole Recipe: Red Beans & Rice
Red beans and rice is a true Creole classic! Like many of the best Louisiana dishes, it is made up of humble ingredients that, after a long simmer, are transformed into a bowl of rich, creamy comfort food. It is truly Southern cooking at its core, and perfect for an upcoming Mardi Gras celebration (or even just to ease the early-February chill). It used to be an old Louisiana tradition to cook a batch of red beans every Monday, which in many households also happened to be laundry day.
May 2, 2019
The Casserole Queens Make-A-Meal Cookbook by Crystal Cook & Sandy Pollock
Maybe it’s my Midwestern roots showing, but gosh darnit, I do love a good casserole. Put it in a pan, bake it up, everybody is happy. If you’re looking for a good collection of recipes to kickstart casserole season (a.k.a. from now until spring), look no further than this cookbook from the Casserole Queens themselves.
May 2, 2019
Give It a Rest, Pumpkin Spice Lattes: It’s Hot Toddy Season Too!
Think hot toddies are reserved for only the coldest of cold days of winter? Think again! Call me antsy, but the the minute it’s the least bit chilly, my go-to cocktail starts heating up. Move over pumpkin spice latte, it’s toddy season! As we say goodbye to the zesty, refreshing cocktails of summer (I’m looking at you, gin and tonic), nothing quite hits the spot like a super lemony hot toddy.
May 2, 2019
Fall Breakfast Recipe: Streusel-Topped Apple Pie Muffins
Every fall I seem to go on an all-out apple bender, putting them in everything and anything I can think of. I usually make it a good month or two until my excitement finally sputters out, and then I’m satisfied for another season. This batch of apple streusel muffins marks this year’s kickoff using my favorite fall fruit, and what a delicious start it turned out to be.
May 2, 2019
A Fall Pumpkin-Carving Party: The Party Plan
When the other editors and I sat down at the beginning of the year to plan out our new series, Gatherings From The Kitchn, there was one event I knew had to happen: a fall pumpkin-carving dinner party. It’s a tradition that my friends and I started a few years ago — we gather together on a cozy evening in October to carve pumpkins, sip cider and eat a meal full of comforting autumn flavors.
May 2, 2019
A Fall Pumpkin-Carving Party
One of my favorite fall parties I ever threw was this pumpkin-carving party, co-hosted with my friend Lydia, an autumnal afternoon of carving pumpkins, sipping cider and sitting down for a romantic outdoor dinner at dusk. Today I’m going to give you a full look at how we transformed the blank slate of Lydia’s backyard into party central, with a casual pumpkin-carving zone and a cozy buffet and dining area.
May 2, 2019
4 Smart Tips for Hosting a Pumpkin-Carving Party
Pumpkin-carving parties have become an annual tradition for my friends and I. And along the way, we’ve picked up a few tips and tricks for hosting a better bash — one that provides your guests with everything they need to carve a great pumpkin, but leaves you with enough time to join in the fun. You have enough to worry about when hosting a party — you don’t need to add lugging home a trunkful of pumpkins to your prep list.
May 2, 2019
Essential Recipe: Double-Crust Apple Pie
I can’t think of anything more American to devour on Thanksgiving than an ooey-gooey heap of caramelized apples piled into a crispy, buttery crust. A good apple pie can be oh-so-good, but a bad one, well, it’s just flat out depressing. Unfortunately a lot can go wrong when it comes to the classic dessert, but I’ve done some research to ensure that it doesn’t. Read on for apple pie perfection.
May 2, 2019
Homemade Gift Recipe: Caramel Pecan Turtle Clusters
These cute little turtle clusters are so much more than meets the eye. It’s hard to resist their addictive combination of buttery pecans and chewy homemade caramel nestled under a creamy milk chocolate shell. So hard to resist, in fact, that I recommend making a double batch if you have any hopes of sharing. These retro clusters get their name from, you guessed it, their resemblance to actual turtles. (If only real turtles tasted so good!
May 2, 2019
Recipe: Sweet Potato & Lima Bean Soup
In this harried, indulgent time of year what I actually crave most is food that’s simple and nourishing, something that doesn’t take a lot of time or fuss to eat but provides warmth and balance. In other words, a big pot of soup. This sweet potato lima bean soup is thick, buttery, and comforting (and also completely vegan). I dare say it might even convert the lima beans haters into lovers.
May 2, 2019
Recipe: Brown Butter Apple Loaf
Somewhere deep in my imagination, visions of a dreamy spiced apple cake have long swirled in my head. This yet-to-be loaf would be perfectly at home on a crisp Sunday morning, enjoyed with a hot cup of tea and a good book in hand. And yet it would be made for giving, the ultimate thank you for a kind gesture shown by a dear friend. It would be a recipe worth saving, and a recipe worth sharing. And after much testing and tasting, I can confirm: yes, this loaf is all that and more.
May 2, 2019
Winter Recipe: The Nor’easter Cocktail
For many of us around the country, it’s been a very trying winter. A friend of mine today said, “I’m beyond the winter blues at this point. I’m fully in the black.” For her and any others out there needing a little pick-me-up, here’s a sure-fire cure for the winter blues that will have you happy in no time. This cocktail, the Nor’easter, was served to me in a bourbon-centric bar in Brooklyn’s Cobble Hill neighborhood, Char No. 4.
May 2, 2019
Recipe: Spring Turnip Soup with Garlic Chickpea Croutons
Ahh, springtime. You know it’s springtime in the Pacific Northwest when you need to change your clothes multiple times a day. Winter hat and gloves in the morning — yep. T-shirts and plenty of sunscreen to get through the afternoon — for sure. Rain boots and a rain coat around 4 pm — definitely. Springtime on our farm is an exciting time of the year even if the weather is all over the place.
May 2, 2019
Recipe: Cold Lentil Salad with Cucumbers and Olives
Lentils slip in and out of my consciousness throughout the year, filling out warming stews and serving as a bed for braised meats during the winter, then resurging as a base for cold yet hearty salads in the summer. Every year I revisit this particular salad of lentils, cucumbers, olives, and mint tossed with a sherry vinaigrette, whether to dole out for lunches throughout the week or as a healthy contribution to a summer cookout.
May 2, 2019
Recipe: Yogurt Breakfast Popsicles
These creamy, cool pops are swirled with fruit and granola.
May 2, 2019
Recipe: Whipped Yogurt with Apples and Walnuts
Ever since I was a little girl, I’ve been attracted to dishes that could straddle the line between breakfast and dessert. Mounds of berry pancakes with whipped cream fit the bill. Chocolate chip waffles? Absolutely. In my recent cookbook, I even managed to work in a recipe for breakfast cookies!
May 2, 2019
Recipe: Cheesy Grilled Potato Packets
I went through a phase in my grilling education where I was convinced that you could cook almost anything in a foil packet. I’ve since moved on to other grilling obsessions, but potatoes have stayed firmly in their foil packets. Potatoes are quite possibly the perfect foil packet food, turning slightly crispy on the edges and tender on the inside. Adding a layer of melted cheese to these grilled potatoes near the end makes them irresistible!
May 2, 2019
Recipe: Caramel-Pear Upside Down Cake
Are single-layer cakes all the rage right now or am I just little behind the times? Either way, I am in love. Bake them with seasonal fruit, top with fresh whipped cream, and add a drizzle of this or that — or even a scoop of ice cream. This caramel pear upside down cake is the perfect way to combine this flavorful fall fruit and a mound of your favorite toppings. When I owned my bakery, I only made layer cakes for weddings and special occasions.
May 2, 2019
10 Savory Pumpkin-Shaped Bites for a Halloween Soirée
October might as well be National Pumpkin Month. Everyone’s favorite orange squash shows up on dessert menus and bakery displays, in coffee drinks, on the end-aisle of the grocery store in bright orange cookie form — and with all the sugary attention it receives it’s easy to just think of it as a sweet treat. But these creative bloggers have given pumpkin a savory spin, which feels so fresh and fun.
May 1, 2019
In Which the Weather Has Me Craving Pumpkin Soup
South Carolina doesn’t have much of a winter, and I like it that way. We don’t have much of an autumn, either, so when I woke up today and temperatures were in the mid-sixties, it felt chilly. So chilly, that I immediately wanted pumpkin soup. Though fall doesn’t officially begin for a few more days, it started at lunchtime today in my house. Pumpkin soup is a very easy soup, and I like using fresh pumpkin, because the roasted seeds are such a delicious bonus.
May 1, 2019
An Apple Pie Baked in an Apple!
Apple pie is one of our favorite fall desserts. From a classic deep dish, to the addition of berries, caramel drizzle topping and even chocolate, we’ve seen a lot of apple pie variations. But none are as adorable as this — an apple pie baked in an apple! We’re pretty sure apple pie couldn’t get any better if it tried. Here’s how to do it.
May 1, 2019
10 Smart Ways to Use Leftover Canned Pumpkin Purée
Whether you've got a tiny tablespoon or an entire can.
May 1, 2019
Recipe: Maple Ice Cream With Pecan Praline
Who says ice cream should only be for summer? Maple syrup, to me, epitomizes warm, autumn flavors and this easy, delicious maple syrup ice cream with crunchy pecan praline is one of the best ice cream flavours out there. Plus, it is brilliant with a slice of creamy pumpkin pie as your Thanksgiving dessert. We celebrate Thanksgiving earlier in Canada, and I am always looking for fun and unusual desserts to add to my repertoire, along with pumpkin pie.
May 1, 2019
Recipe: Pumpkin Snickerdoodle Cookies
Snickerdoodles are such an underrated cookie. Sure, they aren’t laced with chocolate or other overly decadent ingredients, but they are a great all-purpose dessert. You can have them with tea or coffee, or just as a quick sweet snack. This pumpkin version is my favorite for this time of year. Mixing in some pumpkin puree gives the cookies a bit more moisture and also a great color. The pumpkin flavor is subtle, but noticeable.
May 1, 2019
Say Boo! This Halloween With These Easy Pear Ghosts
Move over candy apples, this year Halloween is all about pear ghosts! The way we see it, there are two sides to Halloween. There’s the super spooky, ghoulish side filled with wicked witches, haunted houses and devilish costumes. Then, there’s the other side, filled with everything that makes us ooh and aah, like these adorable pear ghosts. Not only is this holiday snack super cute, it’s also easy to make. Here’s how to do it.
May 1, 2019