Butternut-squah-soup

When I arrived at Cleveland Airport this morning, I found a tweet from @nancypantscan (who has the coolest Twitter icon—I can never stop staring and marveling at it!), who said this soup, previously posted, is always a hit, and even converted her I-don’t-like-squash-soup bro-in-law. As the weather is getting chilly all the way down to my mom’s condo in West Palm, there is no better soup to put on your menu this week. I will be eating at some sweet spots here in NYC but even hope to have at least one cozy night at home, and this is the perfect dish for a tiny NYC kitchen, along with a good baguette. When I made the above soup, I took some extra time to clean and sauté the seeds in some butter for a crunchy garnish. Fresh Read On »

Share
Baked buttered corn. Photo by Donna Turner Ruhlman

                            I think I post this recipe and preparation each year because its so good, and at this time of year, as the corn begins to lose its sweetness and grow bigger and starchier, there’s no better way to cook it. I use this corn cutter, but you could slice the kernels off the cob and puree two-thirds of them in a blender for the same effect. Baking a mixture of pureed corn and whole kernels, cooking off much of the liquid, reduces the corn to an intensely sweet rich corn pudding. Nothing but corn, butter, salt, and pepper. This dish, on a cool September evening, is for me a sweet, salty reminder of summer’s inevitable deliquescence. Baked Corn 6 to 8 ears Read On »

Share

Vegetarian or just a mushroom lover, this is a recipe that should be made this fall, via NYT.      

Share

Here are 13 great reasons to tailgate if you are a craft beer fanatic, via Huffington Post.    

Share

After a devastating apple harvest last year, Michigan is on track for produce 30 million bushels, via Battle Creek Enquirer.

Share