Kick Off the Holidays in Style With Autumn White Wine Sangria

Autumn White Wine Sangria Recipe

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I love making specialty cocktails with fancy bitters, artisanal spirits and all that jazz, but they can be a bit of high maintenance, especially when you need to make them for a large group of guests. Enter: sangria. It’s not fancy, and it doesn’t pretend to be. It’s delicious, refreshing and can change depending on the season.

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Fall Baking Kept Simple: Crustless Apple Pie

Crustless Apple Pie recipe

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It’s often said that you can spot a good baker by how meticulously they measure things. Given that my other blog is called No Recipes, I’ll let you come to your own conclusions on my talents (or lack there of) as a baker. That’s why most of my baking is limited to simple stuff like cookies and crisps.

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Thanksgiving Standards: Persimmon and Sage Stuffing

Persimmon and Sage Stuffing recipe

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Every year I always make an iteration of this stuffing. It usually has green apples (I love their tartness), spicy Italian sausage and loads of herbs. This year I figured I’d make it vegetarian-friendly and skip the sausage, and instead of the apples, utilize my favorite fall fruit: the persimmon.

 

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Use Mushrooms in a Warm Farro Salad

Warm Farro Salad

For me, fall foods are all about comfort. Slow foods such as roasts, stews, and braises often top peoples lists of comfort foods, but just because the sun is waning doesn’t mean we suddenly have more time to spend in the kitchen.

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Brussels Sprouts with Pomegranate and Pancetta

Brussels Sprouts with Pomegranate and Pancetta recipe

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A good part of my life has been spent misspelling “Brussels sprouts” and despising their taste. When I think of dreadful Brussels sprouts, what comes to mind are overly cooked, olive green vegetables with a near mushy texture. I do believe that the majority of people, myself included, who grow up hating vegetables simply had them prepared incorrectly.

 

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Keep it Simple with Smoked Salmon Pasta

Smoked Salmon Pasta with Basil Cream Sauce

While many cream sauces involve cooking butter and flour to make a bechamel, it’s a lot of work, and I find the extra butter makes the sauce a little too rich for my tastes. That’s why I like using a simpler approach.

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Get a Taste of Peru with Papa a la Huancaína

Papa a la Huancaina recipe

Over the next few weeks, I’ll be sharing some of my favorite Thanksgiving dishes. Most will be twists on dishes you’ve seen before: stuffing with my favorite fall fruit, brussels sprouts prepared using a new-to-me technique, a cocktail for a crowd, but today I’m bringing you a Peruvian dish that you might not be familiar with. This dish appeared on my Thanksgiving table every single year growing up. My mom, who was born in Peru, treated Thanksgiving as a time to make all of her favorite foods, American and non-American.

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Warm Up with Double Carrot Stew

Double Carrot Beef Stew

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With winter closing in, this is the time of year that my kitchen switches over from salads, stir-fries and steamed foods to stews, braises and roasts. It’s a yearly ritual dictated as much by the prevailing weather as my mood.

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