Fall

Like many friends and family, I’ve been working lately at how best to cook from my pantry stores. Almost serendipitously, I ran across a recipe for Monastery Soup while reading Caroline Eden’s latest book Black Sea: Dispatches and Recipes Through Darkness and Light. Before I–Read more

I grew up in southwestern Louisiana, just a few miles from Opelousas, which was then called the sweet potato capital of the South. We ate sweet potatoes often, but they were frequently served in very sugary dishes. My Aunt Dean made her special sweet potato–Read more

I like the irony that we turn to a food called “chili” to take the chill off of a frosty evening.  I’ve been warming our winters with this vegetarian chili for over two decades, using its unusual ingredient—bulgur wheat—to entice even carnivores to dig in.–Read more

I know that Halloween is around the corner, and I should be carving pumpkins. But I decided to carve and stuff apples instead. Baking apples, scented with cinnamon and packed with a mixture of pecans and dried fruit, says that happy fall days are here.–Read more

This pear tart is a magic trick.  You take fresh pears, 5 other ingredients, about 10 minutes of prep time, bake it for half an hour and poof! A beautiful dessert is on your table, waiting for a round of applause. I have often made this pear–Read more

We’ve been craving pumpkin lately. Pumpkin pie, pumpkin bread, pumpkin squares…we see a lot of recipes for treats like these as Halloween approaches. On the savory side, pumpkins from the fields add color and nutrition to stews, soups, and even pasta. When I saw this–Read more