Autumn is waking and I’m sharing my favorite seasonal burger recipe, Caramelized Onion & Brandied Apple Burgers. The orchards have opened for apple-picking and the weekends are beginning to bustle with excited out-of-towners enjoying their time on the farms. Early harvest favorites, like local Zester and Honey Crisp apples, are making their way into my seasonal cooking – and with each bite I savor, I’m reminded that my heart belongs to autumn. Caramelized Onion & Brandied Apple Burgers, generously topped with sticky-sweet caramelized onions and warm apples robed in brandy. The best part? Once all of the ingredients are assembled and ready, cooking time is just about 20 mins. Weeknight…
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Move over basil! We’re giving kale the leading role in the pesto jar, at least for today. This version is nut-free because my youngest has a nut allergy, and I love pesto, and now I can have the taste and texture without the worries of cross contamination in the kitchen. But, you don’t have to have allergies to make this version – give this a go when you don’t have pine nuts on hand, or when you’re looking for a great variation. Spread it on homemade pizza, crostini, pasta, sandwiches, use it as a dip, or add a dollop onto pork or chicken. The pesto-bilities are plenty (I know,…
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“Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.” ― Lemony Snicket This cinnamon bun recipe uses baking ingredients that you are likely to already have at home. Ooey gooey, sweet and sticky, aromatic cinnamon buns. Warm and tender and glazed with a silky cream cheese frosting. The aroma of brown sugar and warm cinnamon lingers long and comforting.
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Polpettone alla Ricotta, otherwise known as Meatloaf with Ricotta, is a delectable Italian upgrade to the standard staple of American comfort food. Many people are surprised to learn that meatloaf exists beyond the borders of America, and the ingredients used are as varied as the cultures in which meatloaf can be found. I’ve adapted this version over the years to include fresh ricotta cheese gently mixed into the meat, originally inspired by the queen of the Italian kitchen, Lidia Bastianich. The addition of ricotta creates a deliciously soft and tender inside. The outside of the meatloaf is golden and lightly crisp, both from the high heat and the addition of…
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“…like the perfumed beans from the coffee stall on the market… a smoky, burned flavor that enters my mouth somehow and makes it water. There is a silver jug of the stuff on the counter, from which a vapor rises…” –Joanne Harris, Chocolat I channel my inner Vianne Rocher when I prepare this magical molten elixir (if you’ve seen the movie Chocolat, you’ll understand). Cioccolata calda is an Italian hot chocolate – though I liken it more to a winter’s night potion, its warm swallow and intoxicating richness coursing into my soul.
