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Fast & Easy Dinner: Pork Chops With Apples
The classic pork chops and applesauce go sophisticated with this recipe. Instead of bone-in pork chops and pureed apples, it employs boneless pork loin and whole Granny Smith apples.
The apples are sautéed until soft and the pork is topped with a simple pan sauce.
Glazed Carrots Two Ways — Beginner and Expert
It isn't a true Thanksgiving meal without loads of sides, scattered around the table like banchan at a Korean barbecue. And one side (other than creamed spinach) that I can't do without is a bowl of candied carrots.
The premise behind glazed carrots couldn't be more basic: you simmer the root vegetables in some form of sweetener (sugar, maple syrup, honey, etc.) until the sauce has thickened and coats the carrots.
Celebrate the Season With Pumpkin Brownies
Now that everyone knows that solid packed pumpkin is nothing but 100 percent pure pumpkin, here is a delicious and unexpected Thanksgiving dessert that combines pumpkin with brownies. The spiciness of cinnamon, nutmeg, and cayenne in the pumpkin layer complements the sweetness of the rich brownie layer. I halved the original recipe and rather than bake them in a square pan, I opted to use a mini muffin pan.
Happy Hour: The Normandy
Over the weekend, something monumental happened: I discovered what is quite possibly the world's most perfect Fall cocktail. The Normandy, as it's called, has cool weather written all over it, with ingredients like cranberries, green apples, and Calvados, a type of French apple brandy from — you guessed it — Normandy.
The tipple balances all the elements you'd ever hope for in a drink.
10 Dishes to Get You Excited For Thanksgiving
Just ask YumSugar, there's no one who gets more excited about Thanksgiving than yours truly. It's my favorite holiday and while I've been telling myself not to worry about it, the time has come: We are officially in November and I'm ready to talk turkey. And mashed potatoes.
Fall Style: A Seasonally Colorful Corner
Lovely Little Vignettes member Deemurph created this colorful Fall corner in her home with a handsome Danish bar cart and some other finds from her favorite vintage store in Los Angeles, 45 Three Modern Vintage. I love how the warm colors are seasonal, but not in a kitschy way. I don't see any pumpkins or Indian corn here, but this lovely little vignette certainly feels timely.
Know Your Ingredients: Solid Pack Pumpkin
Recently, a co-worker came to me with a number of questions about canned, solid pack pumpkin: Is it sweetened? Does it have spices in it? What is it used for?
Happy Hour: Sage Sangria
Just because Summer is long gone but that doesn't mean you have to stop enjoying sangria. Depending on the ingredients you employ, the wine-based punch can be sipped all year round. Instead of using a warm-weather fruit like peaches, this sangria is infused with Fall's most woody herb, sage.
Killer App: Savory Pumpkin Puffs
With it's flaky, crispy, and buttery layers, I never tire of puff pastry in a savory appetizer preparation. I always make sure my freezer is stocked with the easy-to-manage dough because it's ideal for impromptu entertaining. Roll it with some herbs and prosciutto and you've got pinwheels.
Must Read: Field Guide to Candy
With tomorrow being Halloween, we've unofficially opened the Pandora's Box that is Fall sweets season. That's why the Field Guide to Candy ($16) couldn't have come at a better time. Pastry chef Anita Chu, who authored the Field Guide to Cookies, has come out with a second book, which promises to teach you "how to identify and make virtually every candy imaginable."
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