March seemed to fly by, but not so fast that we didn’t savor the slow thawing of the earth and the promise of warmer days to come. There is something marvelous when the color of budding leaves makes its appearance on the trees, seemingly overnight. All of a sudden, there is an abundant chirping of birds and cacophony of frogs too. A striking shift that creeps in unawares. It never ceases to surprise.Read More
About a year ago, I shared on the blog one of my favorite fall recipes: Pumpkin Sausage Penne. Comforting, satisfying, spiced—it basically checks all the boxes for a cozy autumn meal.
Over the years, I haven’t fussed with the recipe much. I liked it the way it was. But this time around, when Fall arrived and I rushed to the kitchen to prepare this dish, I realized I had to change a few things up…
…And I loved it.Read More
There was a bowl filled with 10 cups of homemade chicken broth in my fridge that was fast approaching the 1-week mark. I'm not 100% positive about how long various things stay "fresh" in the fridge, and I suspect it is oftentimes longer than the standard safety recommendations*, but in general I operate under the 1-week policy. Under a week? Eat it. Over a week? Toss it. It's that hazy 6-7 day area where I know my logic is a bit spurious. It's okay to eat at 11pm on Day 6, but by 9am on Day 7 it has got to go.Read More
Shortly after becoming pregnant with Edith, my mom visited our then apartment in Massachusetts. During that visit, she gifted me Jamie Oliver's cookbook Comfort Food. She had seen a recipe in the Wall Street Journal for his shepherd's pie where the potatoes are mixed with cheddar cheese and don't just top the dish -- they line the bottom of the pan as well! Oh, and as if that wasn't enough, he grates more cheddar cheese on top and finishes it all off with bread crumbs and a drizzle of oil. My mother knows me.Read More
Here's one recipe I turn to for a comfort food with an autumnal twist: Pumpkin Sausage Penne. It's pasta coated in a pumpkin cream sauce, with subtle hints of cinnamon and nutmeg, but still firmly grounded in the savory by sautéed onion, garlic, and a bay leaf. It's all rounded off with satisfying chunks of Italian sausage and a heap of freshly grated parmesan.Read More