One of my favorite memories of living within a stone’s throw of New York City’s Union Square Greenmarket was the vendor who arrived every fall to sell a variety of sweet local grapes. They were a far cry from the bags of green and red grapes sold year-round at the grocery store. Their deep, almost…
Sausages and Grapes Make an Unlikely Pair in This Peak-Fall Dinner
No-bake Pumpkin Pie for Your Thanksgiving Table
Most pumpkin pies—like the ones on your Thanksgiving table every year—have fillings that contain pumpkin puree, cream, sugar, spices, and eggs. Because of the eggs, which make the filling nice and thick, these pies need to be baked, often for a long time. In our pumpkin pie, however, we don’t use eggs. Instead, we use…
Coffee Cake Cookies Are the Coziest Fall Treat
It’s no surprise that I’m a big fan of cookies, but what you might not know is that I also really love coffee cake (so much so, in fact, that I created a 10-minute version). But instead of enjoying the two treats separately, I thought it would be far more exciting to combine them, creating…
Roasted Delicata Squash Is a Worthy Addition to Your Table
When I look in the squash stall at the market and eye delicata squash I get excited. Here’s a seasonal vegetable that has so many delicious elements to it. I love its colorful exterior, with green and yellow stripes; its rich, creamy, almost buttery interior; and being able to eat the delicate, edible skin. The…
Autumn Tuscan Panzanella (Panzanella Autunnale)
Panzanella, the summer Tuscan bread salad, is a blank canvas that exalts the freshest seasonal flavors: juicy, ripe tomatoes, crisp cucumbers, spicy red onion, and fragrant basil leaves. It’s dressed with vinegar and extra virgin olive oil, then stashed in the fridge so that all the flavors can mingle into a refreshing salad. Why not…
Unexpected Potato and Cabbage Soup
Two tag-teaming, game-changing ingredients transform this unassuming potato and cabbage soup into a vibrant concoction. Looking at the ingredients list, you’ll see that this is an uncomplicated recipe—one that tells a story of saving leftover vegetables that have been sitting in the fridge or in the pantry for too long. Half a head of cabbage,…
Olio Nuovo: How to Savor the Season’s Freshest, Most Prized Olive Oil
“Olio nuovo e vino vecchio.” New oil and old wine. This saying pretty much sums up the Italian philosophy on these two culinary elixirs. If wine, properly stored, as a general rule is better the older it gets, with olive oil, the opposite is true. As time goes by, even in a matter of months,…
Easier Than Pumpkin Pie: Better Pumpkin Desserts for Your Thanksgiving Table
Thanksgiving is nearly upon us. It’s a time to be thankful for our friends and family, our good fortune, and for some, the end of pumpkin spice season. The pumpkin, first cultivated by humans in the Americas as many as 9,000 years ago, was one of the first foods taken back to Europe. Cookbooks in…
Treat Your Family to a Batch of Cozy Apple Muffins
These warm apple muffins, kissed with cinnamon-sugar, are the coziest breakfast to wake up to in the morning. Unlike dense, super-sweet muffins that taste more like dessert, these muffins are fluffy and just lightly sweetened, with chunks of tart apples that help balance everything out. Sit down to one with your morning coffee, or pack…
A Lighter Pumpkin Dessert for Thanksgiving
You’ve enjoyed your Thanksgiving feast and still have room for something sweet. That’s where this dessert comes in. No heavy pie crusts here, just a pumpkin custard. An American favorite, pumpkin pie filling, pairs up with a Mexican-style flan to solve the dessert dilemma on holiday tables and throughout the cooler months. This flan has…
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