Fall may as well be called squash season, as far as we’re concerned. Most popular types of squash, such as butternut squash, acorn squash and delicata squash, can be used in recipes interchangeably with just slight differences in flavor and texture. But there’s one type of squash that is particularly unique: spaghetti squash. Named for the…
How to Make Crepes
I love how you can enjoy crepes for breakfast, lunch, dinner or dessert! They’re easy to make and we especially enjoy them for breakfast on special occasions like birthdays and Valentine’s day. These rank high on my list of favorite sweet breakfasts, along with German Pancakes, Crunchy French Toast and Belgian Waffles. I don’t think I’m alone in my…
Fall Produce Guide
Autumn is the perfect time for visiting your neighborhood farmers market. You’re sure to find baskets brimming with sweet apples, plump cabbages, and luscious winter squash. It’s the most bountiful season as the harvest reaches its peak, and farmers work in a frenzy to gather the abundance before the weather cools and fields lay dormant…
Red Kuri Squash Soup
With a flavor reminiscent of roasted chestnuts, red kuri squash isn’t to be missed. You can find this orange-skinned, teardrop-shaped squash at farmers markets and most natural foods stores in the fall. This simple recipe pairs the squash with just a handful of ingredients, allowing its rich natural flavor to shine. If you can’t find…
Radicchio Salad With Apples, Pomegranate, and Hazelnuts
Bitter radicchio pairs well with sweet apples and buttery hazelnuts in this super simple fall vegetable salad. Microgreens or sprouts are a delicious addition, and while any variety will do, radish or purple cabbage microgreens work particularly well. Serves 4 1 head radicchio, sliced thin 1 cup microgreens 1 medium apple, sliced thin 1/2 cup…
Cider-Braised Cabbage and Apples
Braising cabbage and onions in apple cider gives these humble vegetables a lift, while a spoonful of caraway lends a little brightness. Look for tart cooking apples when making this dish. Granny Smith, Gravenstein, and Bramley varieties work well. This is excellent when served alongside roasted pork or as an accompaniment to slow-baked beans and…
Quick Fix: Za’atar Is the Star in This Lebanese Chicken Recipe
By Linda Gassenheimer From Tribune News Service Noticing so many eastern Mediterranean and Lebanese restaurants becoming popular, I was hungry for a quick dinner with their savory and aromatic flavors. Using za’atar found in the spice section of the market, I created this quick dinner with very little effort. Za’atar, a spice mixture used in…
Moist Zucchini Bread
The Best Zucchini Bread Last year, we thought we’d up our game by planting two baby zucchini plants in our little garden. We were shocked when our two humble plants rapidly morphed into unstoppable zucchini growing machines that took over the entire garden. Our largest squash was half the size of a 4th grader and…
Fermented Salsa Takes Your Favorite Condiment to the Next Level
Fresh salsa is delicious, but it can be leveled up by fermenting it to create another layer of flavor. The process of fermentation melds the ingredients together and gives the salsa an effervescence that otherwise wouldn’t exist. I’ve been told by some people lacking fermentation experience that when they think about fermentation, they often think…
Learning to Love the Shishito
It wasn’t love at first bite, but I finally warmed up to the shishito pepper. The name is an abbreviation of “shishitogarashi,” which is Japanese for “the tip of this pepper looks like a lion’s face.” This description is as fanciful as looking for faces in clouds, but you don’t need to imagine a lion…
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