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Bring the flavor of fall to your mustard: gingerbread-spiced mustard. You can buy it or make it. French brands such as Pommery make it, and you can find it on Amazon. Its French name is Moutarde au Pain d’Epices: moutarde (moo-TARD) is mustard and pain d’epices (pan day PEACE) is gingerbread. Gingerbread is one of…
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[1] Baked delicata squash cut into cylinders and served with a poached egg and sautéed vegetables (photo courtesy Vaucluse | NYC). [2] You can stuff the squash with grains (photo of grain bowl with sliced squash courtesy Good Eggs | SF). [3] Another options: slices of roast delicata squash in a green salad (photo courtesy…
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This weekend we “discovered” a package of arborio rice, way back on a shelf in our very deep pantry. We decided to use it. We don’t know how long it had been there, but white rice kept in good condition (no moisture, no excess heat) can last at least 4-5 years. If vacuum sealed, it…
Continue reading “RECIPE: Pumpkin, Sausage & Sage Risotto”
Here’s our list of Thanksgiving leftovers: Appetizers: cheese, crudités and dip, deviled eggs, nuts, olives Cranberry sauce Fresh herbs (parsley, rosemary sage, thyme) Gravy Stuffing Turkey Vegetables: brussels sprouts, corn pudding, mashed potatoes We’ve been deluged with leftover recipes for pizza, pot pie, sliders, and other foods that are as heavy as yesterday’s meal.…
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[1] Cranberry-orange relish is one of our favorite Thanksgiving sides (photo © Ocean Spray). [2] This recipe, from Healthy Seasonal Recipes, substitutes raspberry jam for some of the sugar (photo © Healthy Seasonal Recipes). [3] Whole fresh cranberries last for months in the fridge. We pop them into the freezer to make this relish year-round…
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