4 Secret Ingredients for Apple Pie

Take heart and try your hand at this beginner’s apple pie recipe.apple-pie-with-ice-cream

Easy as pie? Where did that come from? Right now, so many people are wondering just how, exactly, do you make a pie.

And either turning into a stress case over pie or leaving it to those who are more experienced. I’ve been there as this post on pie anxiety attests. (more…)

Roasted Squash Soup with Rosemary and Bay

Roasting brings any squash out of its shell for soup, salad and sides.
pumpkin-ready-for-roasting

One of the first things I taught myself to cook was a winter squash soup. It took so few ingredients and so little time to make a thing of substance and subsistence.

Butter, onion, squash, water or stock, a little cream–and then I could season it to fit my mood. (more…)

Lemony, Crispy Sautéed Brussels Sprouts

Side dishes, like these Brussels sprouts with bread crumbs and lemon zest, rule.sauteed-brussels-sprouts

Are you a secret side dish lover? Take this quick test:

  1. When you’re at a restaurant pouring over the entrées, do you decide based on the accompaniments?
  2. Do you peek at the list of extra sides and secretly think they’re more enticing than the mains?
  3. When you’re planning a holiday meal, do you spend more time thinking about the side dishes than dessert?

If you answer yes to all three, then you’re a secret side dish lover. And I’m totally with you! (more…)

A Fall Panzanella Starring Pumpkin

Turn roasted vegetables into this non-traditional panzanella.fall-panzanella-on-plate

When I think about the salad called panzanella, I remember the spring I spent in Tuscany. Panzanella in its native land is stale unsalted bread soaked in water, then squeezed out like a sponge and served in a vinaigrette with ripe tomatoes, sliced cucumber, torn basil and diced onion.

But what I crave is a crunchier version I ate at a restaurant on Vashon Island, Washington where a rainbow of roasted vegetables stood in for those other summer crops. (more…)