Folks, now is THE time to make a vinegar shrub using seasonal fruit. What’s a shrub, you ask? It’s a very old-fashioned-but-super-trendy infusion of vinegar with sugar and fruit or other flavorings. And it’s a great starting point for any seasonal cocktail you can come up with. Also great with a splash of club soda for a refreshing non-alcoholic drink. Get my basic fruit shrub recipe on writes4food.com!
Here you go: your last-minute, super-easy Thanksgiving side dish, and healthy to boot!
I thought of my grandmother Dorothy today, which prompted me to recall this favorite recipe she shared with me for homemade noodles. Like all cooks of her generation, Grandma is a “some of this, some of that” kind of cook, so I had to wrangle her to get the actual measurements for this recipe. Learn to make homemade egg noodles (pasta all’uovo) at writes4food.com
What to do with the crop of red bell peppers from the garden or farmers’ market? Make jam, of course! Sweet and a bit spicy (you can up the spice level to suit your taste), this is the perfect accompaniment to a salty cheese like Manchego. Inspired by a dish we had on vacation earlier this year. Get the recipe on writes4food.com!
If you’re tired of sliced tomatoes and fresh mozzarella — the classic Caprese salad — try it with freshly made ricotta cheese instead. Homemade ricotta? Absolutely! Super easy and fun. Start with high quality dairy (we love Snowville Creamery products) and let heat and acid work their magic! Get the recipe for homemade ricotta cheese on writes4food.com!
Please pardon a little garden-success boasting here, but you have to see these figs! We’ve discovered how easy and rewarding it is to grow figs: the tree itself is a beautiful accent on the patio, and just last week it exploded with dozens of fat, ripe fruits. Figs, meet your new BFF: prosciutto. Get inspired to try growing a fig, and get a simple recipe for figs and prosciutto!
OK, whew! Thanksgiving is behind us, so we can get down to the REAL holiday cooking: Baking Christmas cookies! Get all my tips on preparing for your holiday baking here, then stay tuned throughout December for great Christmas cookie recipes, old and new! Get the baking tips!
Join me on Tuesday, September 22, for a fun class at The Cooking School at Jungle Jim’s in Fairfield — we’ll be exploring pesto and talking about its cousins (including romesco, chermoula, pistou and more variations). Get the scoop!
At an organic food conference last spring, I heard about a new-to-me process for making homemade tomato sauce using ripe summer tomatoes. It’s a wonder! This three-part recipe for tomato sauce is super efficient — and delicious! Get the recipe!
