Banana and chai spices are one of the best food combinations I think ever paired together. The spices and warm banana flavor scream comfort. I like to bake these in a mini loaf pan but in case you don’t own one (understandable!), it can be made in an 9×5 or 8×4-inch loaf pan. These are pretty standard loaf pans and both will work great.
As the days grow shorter and the humid summer air gives way to a crisp autumn breeze, the produce in markets is shifting from the vivid hues of summer to the earthy tones of autumn. This week’s find was a giant kabocha pumpkin and some late summer corn which I put together to make this irresistibly colorful salad.
During the week, I make the quickest breakfasts and lunches. And a lot of times, I like to make one thing and eat it for both meals. This fits that bill because the frittata holds perfectly until lunch time.
I know I’m a little late to the party, but I’ve been on a quesadilla kick lately, churning out all kinds of flavor combinations from the depths of my fridge. This latest one was scraped together from some stale tortillas, some very ripe brie, and the last of the home-canned blackberry preserves I brought back from a recent trip to the Rockies.
I’m so excited about this recipe with you today. It is officially my first fall recipe and I’m super pumped about cooking and baking all the things over the next few months. I also can’t believe were almost officially in fall. I’m sort of in denial.
While salmon and tilapia are the go-to staples in the seafood aisle, the oceans hold a trove of other fish. Sole is a flatfish that’s as delicious as it is easy to prepare. You may have tried it à la Meunière, but its svelte dimensions and supple flesh make it well suited for pan frying.
It’s not fall yet, though I have to admit that I did bake my first pumpkin item earlier this week (it involved cream cheese!) for this little blog right here and can’t wait to share it.