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This crunchy chopped salad is a smooth transition from summer to heartier winter salads. It’s based on what we think is an under-used vegetable, fennel, which is in season from early fall to early spring. Crisp fennel and crisp apple combine with crunchy pomegranate arils, which add a festive touch. (Don’t like arils? Try this…
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We have roasted chicken on our mind. It’s close to Rosh Hashanah (September 23rd this year), and we’re thinking back to Nana’s roasted chicken. Post-Nana, our roast chicken was never as good, even if we followed the same steps. Nana must have had an understanding with chickens. Until we tried the recipe below, soaking the…
Continue reading “RECIPE: Buttermilk Roast Chicken”
[1] Cacio e Pepe, “cut” with zucchini noodles (photos #1 and #2 © Good Eggs). [2] Zucchini noodles, spiralized and ready to cook. [3] A classic dish of Cacio e Pepe. Here’s a recipe from Philo’s Kitchen. Two years ago, when zucchini noodles became the rage, many of us ran out to buy spiralizers—simple…
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Appletinis evoke spring and summer; mulled cider is for the chilly fall and winter. In-between, how about an Apple Cider Spritz? We adapted this recipe from one from Elegant Affairs Caterers. The basic recipe is very versatile, and a lesson in the ease of substituting ingredients. Don’t have apple-flavored vodka? Use regular vodka and hard…
Continue reading “RECIPE: Autumn Apple Spritz Cocktail With Lady Apples”
[1] Serve a cheese board with three different of apple preparations (photos #1 and #2 courtesy Castello Cheese). [2] Make your own apple chips, or buy our favorites from Bare Fruit.N What’s new about cheese and apples, you say? Apples have been served with cheese for thousands of years. But this tip, courtesy of…
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