A creamy purée of celery root and cauliflower topped with garlicky sautéed chard makes a simple, rustic side dish.
Meet my new favorite purée, a creamy combination of silky soft cauliflower and celery root.
It’s a quiet and perhaps unfamiliar combination as far as sides go but it’s supremely comforting and rather elegant when dressed up nicely with a pile of garlicky greens. It’s just the type of dish I get excited about and want to eat for days on end.
A maple sweetened butternut squash spread with warm seasonal spices like cinnamon, cloves and star anise.
Fall is clearly in full swing in my kitchen.
Apples are in abundance, an entire shelf in my kitchen has been dedicated to an ever growing collection of various pumpkins and winter squash, and that’s not to mention the copious amounts of cinnamon and ginger that have been finding their way into almost everything I make these days. The sweet and spicy smell of the season lingers sweetly in the air already.
Thick and spreadable pumpkin butter embodies the tastes of the season and is a recipe everyone should have in their collection. Silky and velvety and rich with sweet warming spices, it’s like the best of pumpkin pie in a spreadable form. It’s also good on virtually everything.
These zippy ginger molasses crinkle cookies are gluten-free, paleo friendly and filled with holiday spice.
I love the smell of the holidays. We’ve got a few weeks yet to go before the season really gets under way, but I couldn’t resist getting a head start on the festivities with a batch of spicy ginger molasses cookies.
Nothing speaks of holiday cheer like fresh homemade cookies and the sweet, inviting smell that envelopes your home as they come out of the oven. The act of baking is so intimately tied to moments of celebration and joy; the scent of spice, warm and rich, soothes the senses and instantly puts everyone in a cheerful mood. Cookies are certainly the perfume of the holiday season.
Red kuri squash (Hokkaido pumpkin) and baby bok choy are lightly steamed and served with a ginger sesame sauce in this easy fall and winter side dish.
It’s officially pumpkin season. While winter, spring and summer each offers their own unique array of fruits and vegetables, during the fall pumpkins reign supreme.
Right at this moment people everywhere are going crazy over pumpkin bread and lattes and pretty much anything you can flavor with pumpkin. We’re confronted with massive displays of various squash and pumpkins at the farmers’ markets and grocery stores as well. Seems like everywhere you turn there they are; there’s no escaping it, it is pumpkin mania out there.
A cool and crisp salad featuring crunchy thin slices of celery root, celery and apples in a lemon-mustard vinaigrette.
I would venture to guess that most of you have been eating celery all your life. Along with carrots it’s the raw vegetable of choice for dips and nut butters and has probably been in every child’s lunchbox at one point or another. This celery salad however is not that celery.
Yes, it too makes an appearance along with the tender leaves you find at the tops of the long crunchy stalks, but the star of the this particular salad is celery root.
You’ll be rushing to restock your bar and reinstate cocktail time after reading Savory Cocktails by Greg Henry.
If you don’t know Greg Henry already, he is the blogger behind Sippity Sup, cohost of “The Table Set” Podcast and the author of Savory Pies — and, Savory Cocktails is his newest book. The cocktails in his latest book are creative combinations filled with unique flavors. These cocktails will appeal to the serious food lover with a sophisticated palate as much as to the novice mixologist curious to expand his or her repertoire of party drinks. I instantly was drawn in by the inviting photos, interesting origins and innovative ingredients. First on the list to try are the Autumn Ash, Sungold Zinger and Tartufo (recipe below). If you have friends or family who enjoy cocktail time I suggest you consider adding this book to your list of holiday and hostess gifts for the upcoming holiday season!
A fall inspired cocktail with the crisp and juicy flavors of green apples and the spiciness of fresh ginger.
James Bond would probably cringe at the thought of fruit in his signature cocktail but I admit I like the idea.
No other fictional character has probably ever created as many martini drinkers in the world or sparked as much debate over what constitutes a “real” martini.
Purists will tell you that it isn’t a martini unless you’re using gin and vermouth, and whatever you do, to not shake it but rather to stir it so as not to “bruise” the gin. On the other end of the spectrum vodka martini fans want theirs bone-dry with just a “mist” of vermouth at most and always shaken and served ice-cold. And then there are all the unconventional fruit-based martinis that have been winning over bar-goers for the past two decades.
Slender strips of eggplant are coated in a spicy mix and baked until deliciously golden and creamy on the inside and served with a tangy goat cheese dip.
Like beets, people have strong opinions about eggplant.
I think of eggplants as the gluttons of the vegetable world, greedily soaking up every drop of oil or fat they come in contact with and demanding more. If you’ve ever tried to fry it I’m sure you know the game; you start with a generous amount of fat, but the pan is mysteriously dry within seconds, leaving you with little option other than dousing the whole thing in an oil slick or having dry, burnt eggplant.
It’s this insatiable appetite that makes so many traditional eggplant recipes heavy. Well cooked eggplant, on the other hand, can be wonderful and worth the effort.