TIP OF THE DAY: Chanterelle Mushrooms and Chanterelle Tacos

Chanterelle mushrooms are found year-round, but their peak season—highest yield, lowest price—is autumn (September is National Mushroom Month). Meaty wild mushrooms that range in color from orange to yellow-gold, the unusual color is due to the presence of carotenoids, antioxidant pigments that also give color to bell peppers, cantaloupe, carrots, papaya, mangos, squash, sweet potatoes,…
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RECIPE: Chopped Fennel & Apple Salad

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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RECIPE: Buttermilk Roast Chicken

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…
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TIP OF THE DAY: Mix Spaghetti With Zucchini Noodles (Zoodles)

[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. [4] Red wine complements the flavors of the Parmigiano-Reggiano (photo © DeLallo). [5] There are spiralizers at all…
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RECIPE: Autumn Apple Spritz Cocktail With Lady Apples

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…
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