Because autumn.
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Dutch Apple Pie
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Spaghetti with Summer Veggies in Anchovy-Sage Butter Sauce
The end of summer can be so depressing! However, while rooftop tanning and outdoor cocktail drinking opportunities get fewer and farther between as fall looms near, summer veggies are tastier than ever.
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Pan-Fried Tilapia with Meyer Lemon Brown Butter Sauce
When you work roughly one jillion hours a week, you likely don’t have time to make an elaborate dinner. That doesn’t, however, mean you have to subsist on a diet of TV dinners Monday through Friday.
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Korean Braised Short Rib Tacos
Braised beef really is a thing of beauty. As a kid, I always eschewed (get it?) foods that I had to chew for too long, and as a result I grew up convinced of a general dislike for red meat. While I love beef in its many forms now, there’s a special place in my heart for braised meat, one of few low-and-slow cooking methods that doesn’t leave meat as tough as leather.
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Acorn Squash and Coconut Bisque with Duck Bacon, Thyme and Chili Oil
When fall rolls around, acorn squash is abundant. Everyone’s first inclination is to stuff it, but an unconventionally freezing November night and a broken office thermostat had me dreaming of soup all day.
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Spicy Cauliflower Caponata
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Beet Green Salad with Tahini-Lime Dressing
The end of peach season came with great sadness. But then beets moseyed their way on in as fall started. Most people toss the tops of beets, but the greens are actually quite hearty and full of fiber. I like them raw, but you can sauté or braise them if you find them to be a little too tough.
The number of people this recipe serves depends on what you use in the salad. This one was pretty hearty and serves about four if eaten as a full meal.
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Chicken Under a Brick
I’d post to this site a lot more often if it was short on words and featured just the recipe. There might be some changes happening soon…
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Roasted Beets with Purslane Pesto
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Pan-Seared Salmon with Parsley Yogurt Sauce
I can have an astounding lack of motivation when it comes to making an elaborate meal after a long day of work on a weeknight, but I’ll never bust open a TV dinner. Why sacrifice quality when short on time or patience? Just make a simple, restaurant-quality dish that takes only minutes and won’t pump you full of sodium and preservatives.
