Fall has almost abandoned us to winter here, but the end of the zucchini crop keeps lingering. I have a feeling that the heavy frost that covered my part of the world last night means the end has come, but there are still several quart-size freezer bags of grated summer squash in my freezer. This…
Before I say anything else, I need to say this: these are not your ordinary soft, chewy oatmeal cookies.Nor are they intended to be. If you’re looking for traditional, old-fashioned oatmeal cookies, go elsewhere (but I must warn you – you’ll be sorry you didn’t stay). Okay, let’s move on. I absolutely adore Ree Drummond,…
When fall arrives, I inevitably think Zucchini Stew. This is a recipe from my childhood, tied to the harvest season as far back as my memory reaches. My mother made this every autumn, when the zucchini had reached mammoth proportions and were falling off the vine. The seasonings are classic Italian – basil, oregano, bay…
If you know anything about me, you probably know that I love roasted vegetables. Nothing brings out the best in a vegetable more than roasting it in a hot oven with a little olive oil, garlic, salt, and pepper. I love plain roasted vegetables, and I love them tossed with pasta. There’s only one way…
I use a lot more chicken stock these days than I used to. My hunch is that as my cooking repertoire has evolved, and I’ve moved toward more seasonal and less processed food, chicken stock has been a natural part of that. I definitely make more soup than I used to, and I’ve learned to…
I admit I’ve been remiss in not posting this recipe sooner. I meant to, really I did. I promised it to you back in August, when I published a post about Slow-Roasted Juliet Tomatoes, which are a bit of summer heavenliness. When September rushed by at breakneck speed, and I realized I had failed to…