We recently visited a craft brewery to try some of their Oktoberfest beer and salty snacks. There were pretzels with mustard, French fries with mayo and ketchup, Schnitzel on a bun, and fried Brussels sprouts tossed in a cider vinaigrette. All perfect sampling for a cool fall Sunday. I usually only roast my Brussels sprouts…
Easy Entertaining: Game-Day Eats and Touchdown Toasts
Fall is here, and tailgating season has begun. Not that we need a reason to gather around food, but if there’s a moment in time that best represents the melding of fun, food, and camaraderie, it’s during the tailgate party, that essential preamble to a sporting event. Spectators must be well-nourished to keep rooting for…
Tortilla de Patatas
Tortilla de patatas, a thick Spanish omelet of potatoes, eggs, and onions, is one of my most favorite dishes ever. Considered the ultimate comfort food, this dish is everywhere in Spain: Every restaurant, tapas bar, and roadside tavern serves it. It can be eaten for breakfast, lunch, or dinner, served with bread and tomato sauce,…
Easy Creamy Coleslaw
I must admit to being incredibly lazy when making coleslaw: I use pre-sliced bagged coleslaw mix. I reach for the bags with both red and green cabbage and carrots—the more colors the merrier! Sometimes, I like to add golden raisins, shredded broccoli, finely sliced apples, and even thinly sliced Brussels sprouts, to add wonderful color,…
Breaded Chicken Cutlets
A great way to enhance the simplest of ingredients, breading and pan-frying makes anything better. In this recipe, thinly sliced chicken breasts receive this treatment to make crispy cutlets. I use thin-sliced chicken breasts, readily available in grocery stores, cut in half to make easier-to-manage, tailgate party-friendly pieces. I dredge them first in flour, for…
Pumpkins to Cook, Not Carve
Consider the lowly, unappreciated pumpkin. Sarah Frey does this a lot. “Pumpkins bring me joy. It’s my happy crop,” declared the largest grower and shipper of pumpkins in the United States. Owner of Frey Farms, based in southern Illinois, Frey is responsible for the arrival each autumn of 5 million pumpkins (yes, 5 million) at…
Lori Ann David’s Pumpkin Curry Soup
Serves 6 2 tablespoons extra-virgin olive oil 1 large sweet onion, peeled and diced 3 cloves garlic, minced 1 tablespoon freshly grated ginger 4 pounds sugar pumpkin (also called pie pumpkin), peeled and cubed (about 10 cups) 4 cups vegetable broth, or more for a thinner soup (substitute beef or chicken bone broth for a…
A Family-Friendly Weeknight Dinner for the Season
Whether you’re looking for a comforting dish for the fall or a quick meal for a weeknight dinner after a long day of work and school, these pork chops are perfect for the whole family. Our recipe tester, 10-year-old Zoe, wants kids to know that “it looks fancy, but it’s something you can do yourself…
How to Make Perfect Eggs in a Basket
Out of all the ways to prepare eggs, none are as playful as eggs in a basket. There’s just something magical about an egg cooked inside a piece of toast that can instantly brighten any morning. And did I mention they also taste really, really good? As simple as this dish is to make, there…
The Perfect BLT: The 1 Game-Changing Technique You Need to Know
A properly put together BLT is the Bruce Lee of sandwiches. It’s lean and light and full of fight. Just a few strips of bacon is all the meat there is on the bones of this black-belt combination of tomato, onion, mayo, bacon, bread, and lettuce. By using finesse and precision instead of brute force,…
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