We’ve been eating more squash than usual—I love that you can buy it and forget about it until you are ready to cook it. Delicata, not on my radar until this fall, is my current squash of choice—simply roasted, like this recipe from Martha Stewart, is the way to go. Don’t forget- no need to peel and you can eat the seeds.
Reversible shearling coat
Frayed checked cotton-blend tweed skirt
Tiered ruffled silk crepe de chine mini dress
Buckle kitten-heel leather pumps
Cornelia double-breasted cotton trench coat
Nutson broderie anglaise ramie blouse
Jane cross-strap stud-embellished sandals
Stretch-suede 70mm bootie
Felix large leather and suede shoulder bag
Just a few weeks ago my friend Kathy mentioned the Instant Pot and I’d not heard of it. Not the case now, it’s all the rage and I’m giving one to my daughter for her new apartment and I’ve put one on my Christmas list—I’m just not sure which size would be optimal. Speaking of my daughter’s apartment in Bushwick, Brooklyn, we just split a Bee Sting pizza at Roberta’s (so good!) and I’m stocking up on spicy honeys—there are a few to choose from (here and here). We’ve been trying to eat a more plant-based diet and Laura Wright’s The First Mess Cookbook (and blog) is packed with great recipes—the photographs are beautiful, too.
Thank you, Laura T., for this fantastic article in The New York Times on the Instant Pot’s uses and recipes.
Ina Garten’s roasted turkey roulade
Once again it is the day before Thanksgiving and I am the designated cook. I am a terrible cook (no one will contradict me on this) and yet I always end up shopping for and making Thanksgiving dinner.
A few years ago I was inspired to make Ina Garten’s stuffed turkey breast and made the mistake of buying the largest breast possible (leftovers anyone?). It looked hideous before it was cooked and was borderline inedible when done. Not wanting to cook a full turkey where 50% will go to waste, I have bravely decided to try the above recipe again.
You would think Americans were all serving our last meal ever by the crowd at Whole Foods yesterday. But I made my way and bought a small organic, free-range, boneless (ridiculously expensive) turkey breast. And who knows, I may get it right this time.
Wishing everyone a very happy Thanksgiving!
In a moment of synchronicity, my daughter is going vegan and I got an email from my local bookshop, Locust Valley Bookstore, announcing the new Ottolenghi cookbook, Sweet. I’ve been meaning to pick up one of the London chef’s cookbooks and the time is now—the vegetarian recipes are said to be delicious.
If you do not have a local bookstore to support, all are available on Amazon.
My daughter, author of the site BakeLogic, and I had lunch with Kerry Diamond a few weeks ago. Kerry is co-editor of the indie food magazine Cherry Bombe and a dear friend. At lunch she told us about putting their first-ever cookbook together “a compilation of crave-worthy recipes from 100+ of the coolest, most creative women around.” Not out until 10/10, but you can pre-order here.
Our zucchinis have been zoodled and the tomatoes were a corn salad staple. Next up, I want to make pickles and Daniel Boulud’s recipe from Elle Decor looks easy and yummy. Recipe below:
Tomatoes are at their peak right now and I’ve been searching for new recipes. I do make a mean tomato and corn salad (with feta and a balsamic vinaigrette), but I’d love to make more of a main dish. This tomato and roasted garlic pie in bon appétit looks like just the ticket—love that it’s good cold, too.
I’ve rediscovered the radish and am using it in a myriad of ways. From roasted to shaved raw with a mandoline, my fave root vegetable this summer is also really good for you. Bon Appétit has some fantastic radish recipes as does Martha Stewart. I found this article on storing after harvest and The Washington Post has a piece on winter radishes.
Image © Karsten Moran for The New York Times
Asparagus is one of my all-time favorite veggies—peeled and grilled, please. I stumbled across this fantastic article in The New York Times that has lots of great recipes and a guide to the proper way to choose, store, and prep— ’tis the season of the green stalk.
I have yet to see the Georgia O’Keeffe: Living Modern exhibition at the Brooklyn Museum, however, I have pre-ordered this cookbook from Assouline—it will make a great hostess gift, too. Love that it’s spiral-bound and will lay flat on my counter.