It’s time for a new go-to cocktail. This summer’s negroni and sangria indulgences are long past me. I’m looking for an Autumn cocktail that feels ample and cozy… but nothing like mulled wine or syrupy sweet pear drinks.
Has there ever been a tasty mulled wine? I think no.
I wanted to combine the sweetness of fruit with the spiciness of the season. Apple juice. Fresh pressed and unfiltered. Bourbon, naturally. Lime and bubble water. But spiiiiice! Needed and necessary.
Have you heard of Art In The Age? They make the most lovely, unique organic spirits. My favorite this season is SNAP, inspired by old school Pennsylvania Dutch ginger snaps. Yessss, right?
SNAP is made from a neutral alcohol, molasses, ginger, vanilla, brown sugar, cinnamon, nutmeg, clove, tea, and sugar. So so good! Pairs perfectly with bourbon (yes!) and fresh apple. I’ll be sipping on this SNAP all winter and I’m pretty sure I’ll keep a bottle or... Read the rest of this post..... »
I‘m back in my kitchen this week… back from making pies with you up and down the east coast… back from gently and not so gently asking you to buy my dang book… back to my roasting pan.
This acorn squash was patiently awaiting my return. Just sitting tight, waiting to be more than it already is.
I hacked my way through the protective skin (didn’t even lose a finger), removed the seeds, sliced, and drizzled.
This is the result of those efforts. Let’s make it together… I mean, right!?
Acorn squash has a lovely orange flesh and an alluring savory sweet quality. It feels like the perfect match for tingly curry powder and garam masala.
Drizzle and toss. It tastes better if you use your favorite roasting pan. Trust me.
Roasted vegetables are enhanced by bright and fresh ingredients. Think: fresh parsley, pomegranate seeds, tangy greek yogurt. The warm base flavors of squash are elevated by the brightness. It’s balance.... Read the rest of this post..... »
Thank you so much for coming out to celebrate Homemade Decadence with me in New Orleans + New York + Philadelphia. After working on this book for two years, it’s such a mega blessing to see your smiling faces, write in your books, and talk about pie. It’s the best ever! Thank you for taking the time to come say hello. It means everything!
I’m headed west in the next few weeks. Here’s the deal:
November 3rd • SAN FRANCISCO • JCC 3200 California Street 94118 • 415.292.1200 • 7pm pie making demo and KitchenAid giveaway $25 for demo or $45 demo and book. • Free signing at 8:15pm • Sign up here!
November 5th • SEATTLE • Book Larder 4252 Fremont Ave 98103 • (206) 397-4271 • 6:30 pie making demo and KitchenAid giveaway also includes a copy of the book $30 • Free signing at 7:45pm • Sign up here!
November 13th • TULSA • Book Smart 1719 S Owasso Ave 74120 •... Read the rest of this post..... »
Consider me an occasional fan of tofu.
My parents were early adopters of tofu. Remember back when health food had as much cheese and potatoes as tofu? Sure… there was the weirdest brown rice ever, but we covered it in cheese and sauce and all was right with the world.
Nowadays, I’m an occasional tofu enthusiast. Count me among the few who just realized that you can make a delicious dipping and salad dressing from TOFU! Did you know this? Were you keeping it from me?
This thick dressing is creamy, satisfying, and doesn’t read as tofu per say… not that that would be a bad thing, but you know what I mean. This dressing is more Ranch in distinction. Herby, bright, and almost so good you want to rub it on your face (which is weird).
Into the food processor with silken tofu. Firm silken tofu is key! It blends up super smooth and creamy.
Add fresh parsley and fresh basil for bright and herby elements. Lemon and vinegar for a necessary... Read the rest of this post..... »