Sweet, savory, and cheesy to the max, this dressed up roast chicken,apple, and brie grilled cheese is fall comfort food at its finest.
This week’s Food Network #FallFest is all about carrots. Fresh carrots have a lot of natural sugars in them and I love pressing to the wall by adding even more...Read More
Thanksgiving is the mother of all meals in America. The one day when tradition trumps food trends and the tables are groaning under the weight of all the food. Each...Read More
The Ludwigsburg-Kürbisausstellung Pumpkin Festival is the biggest in Europe, boasting over 450 types of pumpkins. It is a pumpkin lover's dream.
This delightful Grapefruit-Rosemary Moscow Mule is bright and refreshing with an unexpected herbal twist.
Fresh butternut and acorn squash turn into velvety Slow Cooker Squash Soup perfection with just a few simple ingredients.
This recipe for Duck fat roasted Brussels Sprouts is next level. Seasoned with warm citrus and pecans to create this winter time favorite.
Maple candied carrots tossed with currants.
Korean Chili Con Carne Red Beans, Kimchi, Shishito Peppers Sesame Garlic Yogurt, Yellow Pickled Radish, Scallion How’s your Korean food vocabulary? Gochujang, gochugaru, kkwarigochu, pat, kimchi, danmuji, pachae, chamgireum and bokkeun-kkae are some of the ingredients that transform a traditional chili con carne into this super-flavorful Korean Chili with a unique topping. Gochujang and gochugaru are sold in varying degrees … Continue reading "Korean Chili con Carne with Red Beans and Kimchi"
This powerhouse sweet and savory combo will blow your mind/rock your world/change your life.
Try a fall-baked recipe using fresh apple cider, chicken, sage and mustard along with fresh crisp apples for a delicious and healthy dinner!
This is a great kitchen sink salad. If you have any leftover lettuce you want to use up, feel free to throw it in. Arugula and romaine work well here. It would also taste great with Roasted Garlic Vinaigrette or Bagna Cauda Vinaigrette instead of the lemon-caper.
SOUP BLISS Sweet and Spicy Pumpkin Apple Soup Dried Apricot, Cherries, and Raisins Pine Nuts, Chile de Arbol, Creme Fraiche, Chive Blossoms Come. Come closer. Look. Look deep into my soup… Experience the hypnotic quality of curry. Let dainty chive blossoms enchant you, let the smoky hot chile de arbol ignite your passions. This is … Continue reading "SOUP BLISS ~ Pumpkin Apple Soup with Dried Fruit, Pine Nuts, Chile de Arbol"
Lemon roasted fennel tossed with olives, oranges, raisins, and breadcrumbs.
A recipe blog about cultural food, cooking, baking, and travel! I'll share recipes, photos, and tips.
Smoky Pumpkin Risotto with Burrata Crumbled Fried Sage Happy Halloween! The culinary SORCERESS has a real TREAT to share in the SPIRIT of the holiday…a SMOKY creamy pumpkin risotto in which she BURIES a MONSTROUS wedge of burrata. This TRICK she learned from gastronomic WIZARD two-star Michelin chef Julian Serrano. He SUBMERGES burrata under his … Continue reading "Pumpkin Risotto with Burrata, Fried Sage"
This comforting, cheesy leafy green gratin with Swiss chard and gruyere is easy and quick. A great healthy, gluten-free casserole option.
Lightened version of carrot flan, dusted with nutmeg, and drizzled with maple syrup.
Korean Chili Con Carne Red Beans, Kimchi, Shishito Peppers Sesame Garlic Yogurt, Yellow Pickled Radish, Scallion How’s your Korean food vocabulary? Gochujang, gochugaru, kkwarigochu, pat, kimchi, danmuji, pachae, chamgireum and bokkeun-kkae are some of the ingredients that transform a traditional chili con carne into this super-flavorful Korean Chili with a unique topping. Gochujang and gochugaru are sold in varying degrees … Continue reading "Korean Chili con Carne with Red Beans and Kimchi"
Inspired ideas to add to your fall recipe repertoire.
Steaks cut from the heart of the cauliflower, roasted and laid over a purée of curried coconut milk. The recipe includes step by step photos and instructions.
This week’s Food Network #FallFest is all about carrots. Fresh carrots have a lot of natural sugars in them and I love pressing to the wall by adding even more...Read More
Compensation was provided by Safeway, Vons, Randalls and Tom Thumb stores via Mode Media. Growing up in an Italian-American family, Thanksgiving traditions were always a mash up of old and new—bake…
These cinnamon-sugar coated baked doughnut holes are perfectly sweet with a cake-like texture and they couldn't be easier to make!
A recipe blog about cultural food, cooking, baking, and travel! I'll share recipes, photos, and tips.
These Mexican stuffed sweet potatoes are stuffed with black beans, white onion, Anaheim pepper, and cheese. They're topped with chipotle pepper spiced Mexican Crema (Mexican sour cream).
The other day, while driving home from an event in San Francisco, The Artist and I were discussing the foods traditionally served at Thanksgiving. Despite being rather ambivalent about the...Read More
This authentic Portuguese kale soup recipe (Caldo Verde) uses linguica sausage, potatoes, beans and cherry tomatoes. It's a traditional, hearty one-pot meal!
Braised Oxtail in a sauce flavored with Shiitake, Star Anise, Red Wine, Tamari, Garlic Radish, Ginger, Chile, Brown Sugar, Beef Stock garnished with Dried Korean Jeju Mandarin Orange, Cape Gooseberry Yuzu Zest, Cilantro, Scallion Serve braised oxtail for Halloween? Well, you certainly could. With its rich spicy flavors and warm autumn colors… Oxtails are browned … Continue reading "Braised Oxtail for Halloween?"
A well directed,scripted and photographed food blog that guarantees to keep u and me entertained and fully-nourished.
Cal-Style Shaved Brussels Sprouts Salad with Lentils, Cranberries, Walnuts, Chestnuts, and Orange Zest Orange Tahini Dressing Imagine serving a Brussels sprouts side dish for Thanksgiving that appeals to all your guests. Unfortunately, that’s probably not possible as these seasonal mini cabbages are one of America’s most-hated vegetables. Brussels sprouts can have a slightly bitter quality, especially … Continue reading "A Fresh California Twist on Brussels Sprouts"
These easy gluten-free ginger cookies are a great chewy holiday alternative to gingerbread or snaps. Plus, they're flourless and healthy!
Caramelized Upside-Down French Sweet Potato Pie Holiday Spiced Sweet Potatoes are our seasonal favorite side dish, where thinly sliced sweet potatoes are baked with rich cream, brown sugar, warm spices, salt and pepper. Apple Tarte Tatin, the world famous upside-down apple tart with buttery caramel-y flavors, is super easy to make and results in one impressive … Continue reading "Caramelized Upside-Down French Sweet Potato Pie {Tarte Tatin}"
A recipe blog about cultural food, cooking, baking, and travel! I'll share recipes, photos, and tips.
This vegan slow cooker oatmeal tastes like apple pie and happiness. And it just happens to be loaded with awesome health benefits!
Ingredients Original recipe makes 12 cupcakes 1/4 cup butter, softened 1/4 cup white sugar 3/4 cup honey 2 eggs 1/2 cup buttermilk 1/2 teaspoon vanilla extract 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 3/4 cup heavy cream 2 tablespoons confectioners' sugar (optional) 1 pint strawberries, sliced Directions 1-Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. 2-In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the honey, eggs, buttermilk and vanilla. Combine the flour, baking powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly. 3-Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. 4-Whip the heavy cream in a chilled bowl using an electric mixer until stiff enough to hold a peak. Sweeten with confectioners' sugar if desired. Spoon on top of cupcakes and top each one with sliced strawberries right before serving.
This delightful Grapefruit-Rosemary Moscow Mule is bright and refreshing with an unexpected herbal twist.
This white sangria recipe is spiked with blood orange juice, pomegranate seeds and lime. Just a little coconut water adds sweetness to the drink.
22 wonderful Wizard of Oz quotes from the Wizard of Oz and other Oz books. Inspirational wizard of Oz quotes that will change your life.
These brussels sprouts with butternut squash are truly a vision and taste of fall. Add some shallots and Gorganzola and your tummy will be very happy with this mix of distinct and savory flavors. Ever since I realized that steaming brussels sprouts is not the best way to cook these little circular wonders, I’ve been obsessed. I can truly say I love this green globe shaped veggie. My favorite preparartion is shredded and sautéed with olive oil, red pepper flakes and kosher salt – easy peasy! I also love them sliced in half and roasted with a litlle bit of balsamic. Again, super simple and incredibly delicious. This dish gets a little bit crazy by combining my two favorite venues for cooking the sprouts – pan roasting. I added butternut squash to bump up the autumnal sweetness, crispy shallots just because they are delicious and Gorgonzola to give the dish that extra edge on your palate. If you have kids in the house you can omit the Gorgonzola and the dish will still be excellent. If they are anything like my teenagers, they will make gagging noises when they see the blue cheese and refuse to eat straight up mold! They don’t know what they are missing :). A few quick recipe notes. I bought pre-cut squash. For some reason it was very well priced at Von’s (Safeway), so I snagged it up. Peeling and cubing butternut squash is up in my top 5 dreaded kitchen duties; right along side grating onions. I also saw that bagged shredded brussels sprouts were available - but thinly slicing this veg is not that bad! Pan Roasted Brussels Sprouts with Butternut Squash Recipe by Liz Hughes Prep time: 15 minutes Cook time: 15 minutes Yield: 4 Ingredients 1 tablespoon extra virgin olive oil 2 cups butternut squash cubes, cut 1/2 inch 1 lb. brussel sprouts, thinly sliced 2 teaspoon balsamic vinegar 1/2 teaspoon kosher salt 2 ounces crumbled Gorgonzola cheese Crispy Shallots (recipe below) Cooking Directions Heat oil in a large flat bottom sauce pan on medium high. Add squash and let sit until edges start to turn golden brown (3-5 minutes). Stir squash so that other sides brown as well for an additional 5 minutes. Add brussels sprouts, vinegar and salt. Cook on medium for 5- 8 minutes or until sprouts are of desired doneness. Sprinkle shallots and gorgonzola on top. Serve immediately. Bobby Flay's Crispy Shallot Recipe - Epicurious More Brussel Sprout Recipes from FN Dish Fall Fest bloggers: Feed Me Phoebe: Roasted Brussels Sprout and Gruyere Toasts Jeanette's Healthy Living: Tangy Brussels Sprout Apple Salad Big Girls, Small Kitchen: Roasted Brussels Sprout Salad with Maple Vinaigrette and Crunchy Breadcrumbs Napa Farmhouse 1885: Roasted Brussels Sprouts Salad with Tahini Vinaigrette Red or Green: Spicy Skillet Brussels Sprouts with Bacon Elephants and the Coconut Trees: Sauteed Brussels Sprouts with Yogurt Garlic Dip Domesticate Me: Brie Quesadillas with Brussels Sprouts, Bacon and Beer-Glazed Onions Virtually Homemade: Pan-Roasted Brussels Sprouts with Butternut Squash Dishing: Brussels Sprouts with Plain Omelette Devour: Chefs' Best Brussels Sprouts Weelicious: Shredded Brussels Sprouts with Poppy Seeds Dishin & Dishes: Brussels Sprouts Gratin FN Dish: Thanksgiving's Finest Brussels Sprouts Sides
If you have someone in your family who is allergic to pecans, you can switch to a different nut such as almonds, cashews, or walnuts. If tree nuts are out, try shelled pumpkin seeds. All are great options for topping the whipped sweet potatoes!
