A few summers ago, I had pneumonia. It was pretty awful, but I rediscovered a love for both thousand-piece puzzles and homemade chicken noodle soup. Since then, I've been perfecting my recipe, and without further ado, here it is.
Don't skimp on ingredient quality if you can help it. Nothing called for is overly fancy. I find it so lovely that basic things can coalesce into a magical elixir.
Growing up, apple pie did not excite me, and at our Thanksgiving and Christmas tables, I always chose blackberry and pumpkin pies instead. As I've grown, I've come to appreciate, even love, apple (and pecan) pie, and often find myself craving one when the first hint of fall creeps into the air. Here is my favorite recipe. It's appley, not too sweet, is delicious warm or cold, and makes a great next-day breakfast.
Read MoreThis one-pot chicken meal is fairly quick to pull together, can be made ahead, makes great leftovers and just bursts with flavor!
Read MoreAn avid canner, I'm always playing around with new combinations of flavor and texture. And, I enjoy adding a savory twist to traditional sweet jams. I had a bunch of rhubarb in my fridge and a Ginger Gold apple leftover from making chutney. Allspice is one of my favorite spices and I thought it might pair nicely with juniper berries. What resulted was a really pretty, wonderfully rich, layered fruit butter.
Read MoreThis is a simple plum jam, lightly spiced with orange, allspice and cinnamon. It’s a wonderful way to preserve the summery taste of plums but also helps usher in fall with its warm, inviting aromas.
Read MoreSince discovering the ease of making (and enjoying) fresh ricotta last year, I've been an ardent fan and rather obsessive maker of it. Most weeks, there's a fresh batch in my fridge, and one of my favorite ways to enjoy it is with lightly-spiced poached figs and their syrup. I also really enjoy using the whey which is great and useful in so many ways. This ice cream combines the use of whey with my favorite fig-ricotta snack.
Read MoreCommercial honey mustards are often cloying and uninteresting. But a homemade one spiked with fresh mango is a different and exciting beast entirely!
Read MoreThis spiced cabbage makes a wonderful side dish or base for roasted salmon. It's also nice layered atop a rye cracker and hummus.
Read MoreThis is absolutely wonderful and makes a generous side dish or even a lovely entree. You can't go wrong with Molly Wizenberg recipes!
Read MoreAlthough time-consuming, this fruit butter is an absolutely delicious way to use lots of apples! This recipe comes from Canning for a New Generation by Liana Krissoff.
Read MoreThere are many lovely ways to use figs; poaching them takes figs in a different direction, toward the sweet, soft, just-spiced realm. These are light and delicious, especially if you spoon them and their juices atop fresh ricotta.
Read MoreMy husband and young sons love the kofta burgers from a local Lebanese restaurant. So, without the recipe, we started working to recreate these burgers at home. Finally we have a version that is a family (and friend) favorite. Allspice is critical so don't go without. And toasting the coriander and cumin seeds for both the sliders and aioli makes a big difference.
Read Moremusings from a stay-at-home, cooking-obsessed mom
Subscribe by email:
Or, you may also
subscribe by RSS:
Contact Emily by email:
Have a question about getting involved in a political campaign? Want to become more of an activist? Need more info on a specific issue?
Ask your questions and share your ideas below, and read Community Questions here:
