A Heady Glass Of Fall

 That nip in the air means a refreshing cocktail or mocktail to welcome in fall. It's time to use the flavors of the season in tasty sips that are great on their own or with hors d'ouevres. They're easy to make and perfect for those beginners throwing parties.Pears

Apples are the main fruit and flavor of this season.Of course there is cider both hard and soft.Both make the perfect base for a layered concoction, full of zest and spice. Get a few bottles of hard cider. A chilled bottle on its'  own is refreshing but add a splash of bourbon and ginger beer. Add some lemon juice for a refreshing zing. You can also create the classic Old Fashioned.It;s cider missed with bourbon and Angostura bitters. A dash of maple syrup sweetens it up. Cider mocktails are also refreshing and have a kick of their own. Mix up a sparkling one with blending in cranberry juice, ginger ale and a sprinkle of cinnamon. Everyone thinks that cocktails and mocktails should be served cold. Not true. They can be warmed, perfect for a chilly night around the fire pit. A hot cider mocktail should be served in a  mug to contain the heat.  It's making a simple ginger syrup using ginger and brown sugar. The cider and syrup are mixed and microwaved for a minute. A squeeze of fresh orange juice  gives it a citrus-y freshness.

Pears are another fall fruit that can be used I both alcoholic and non-alcoholic drinks. Try  a fresh pear cocktail for something delightful and different. The base is a citrus infused vodka (easily made by letting vodka sit with sliced lemons in a jar for two days). there is a tablespoon of agave syrup and three tablespoons hard apple cider. Lime juice gives it brightness and either sliced or shredded pear gives it that mild, sweetly woody taste. This can be made into a mocktail by using a mix of apple juice and plain seltzer.. You don;t want to use the flavor powerful apple cider for this  because it will smother the pear taste. A more sophisticated sip is a pear martini.Use pear flavored vodka, Le Poire along with four ounces of pear juice. (if you have a juicer then make the juice fresh). Add a splash of plain sparkling water and a splash of lemon. Serve in a sugar rimmed cocktail glass. A pumpkin martini is also a wonderful fall cocktail.It's mixing pumpkin puree,vanilla and vodka. Maple syrup or a simple one gives it sweetness while pumpkin pie spice provides color and flavor.

This is the time for fun and fancy drinks. Celebrate fall with these cocktails and mocktails. Enjoy them on a nippy night.

Why Can't Chips Be CHips

 Potato chips.It's simple - .A slice of deep fried potato flavored with salt. It's perfect.It;s what makes French fries taste like heaven. It should be the same for the basic chip. Yet it isn't. Now they come in a million flavors. The question is why.

This dawned on me when I made amy local  trip to the Acme yesterday and saw their brand Signature feature a stuffing flavor . I'm guessing it taste like sage and bread - possibly with hints of turkey and chicken broth, The problem with this is where would the potato flavor be? It's less of a chip than something else.Flavored chips are nothing new.They've been around for a whopping seventy-f9ve years first being made in Ireland(!!!!!!)  and not where everyone would guess - the US. it was Dublin based Joe Murphy who created the variant  - cheese and onion - along with the British favorite salt and vinegar. The last probably mimicked the taste of the French fries or chips themselves doused with salt and vinegar. He developed a way to season the chips during the production portion. His company Tayto gained worldwide recognition and soon copies followed. The United States quickly got on board and produced barbecue and sour cream and onion flavors. The last seemed a logical jump. Most Americans were dunking their chips into a sour cream based onion dip at parties.

However in those three quarters of a century , flavors seemed to have gotten out of hand. Lays alone has a large array of different ones and sponsor a  write in contest where fans can submit their sometimes wild suggestions. They even offer a chip that's layered with all the popular flavors - salt and vinegar, barbecue and sour cream. I'm not sure how the flavors would be mixed together , The original potato flavor would be smothered.Other snacks like Takis, the rolled tortilla chips snack has these Fuego or super spicy flavored crisps. Lays has taken a cue from them and produced a flaming hot chip . Other flavors reflect growing ethnic groups such as  Latinx. This gave birth to the flavor Chile limon which sort of is like a spicy margarita.  They laos have a Korean chicken flavor, as they cater to the growing Asian population. Here's is also on board with different  flavors too.There's an Old Bay one that is like  the famed crab leg dish along with ketchup and even steak. There is also a dill pickle flavors, ripe with dill for pickle lovers.

DO these flavors enhance the potato chip? Some fans might say yes. However they're missing the great tasty of fried potato with salt.

Fall Ingredients

 It;s time to rethink cooking and baking now that it's fall. It a chance to bring in mellower flavors along with heartier recipes. It's also time to use the season's bounty in a variety of ways.

This is pumpkin season. The versatile squash can be used in a variety of different recipes, both savory and sweet.Pumpkin soup is a hearty bowl of goodness. make it Piedmontese style by adding butter sauteed onions ,milk or cream and cooked rice. The base can either be chicken or vegetable stock. Keep in mind that this recipe  can also be made with acorn, Hokkaido and butternut squash too for a nice fall lunch or dinner. Pumpkin can also be turned into a rich pasta sauce. It's as easy to make as the tomato kind. The base is pureed pumpkin enhance with vinegar, oregano,basil and garlic. Milk is added to create a silly textured sauce.It CNA be poured on any kind of pasta but us especially good with gnocchi or as a sauce for Italian sausage or saucisse and polenta rounds.Of,c ourse, pumpkin makes for an excellent pie and there will be plenty of them baked this fall. Try something different like a crostata which has a freer form of crust. There are also breads too made from pureed pumpkin. Make sure you have that important of all spice to flavor these treats - cinnamon. It's also a  major ingredient in coffees and un savory sauces as well.

Cinnamon may be the big star of fall spices but there are others to consider and add too. Amp up your sage .It is used in mostly stuffings but can also be used for cooking chicken and in sauces gracing breasts and thighs. Nutmeg is another autumn must have .It's perfect for giving extra zing to lattes and chais but also good sprinkled ion egg custards for color and flavor. Nutmeg is  also perfect in simple cakes and cookies.It ccan be also used in frosting for spice cakes too. Never forget spiced fruit as a lovely end to a fall dinner. Take advantages of the newly burgeoning harvests right now. All sorts of apples are on the market and waiting to b picked in various orchards across  North America. Again these can be used in both sweet and savory recipes.Like pumpkin they are great in pies and crostatas but you ca also use them for maki ng tasty. apple cakes and muffins. They also good cooked with onions and gracing a hearty pork roast.The sweetness is the perfect foil for the meat's rich unami flavor. American Concord grapes are flourishing right now. Yes they're good on their own but you can use them in chicken stews and pork roasts.

Fall is here. Use its' harvests and spices to create richly flavored recipes. It's time for a delcious change.

Fall Fruit Savory Or Sweet

 This is the season for apples, plums pears and grapes. All of these make wonderful tarts and corstatas but they can also be put into salads of all sorts of cooked with meats such as pork roast or chicken.

Here's the question - what  would you  rather use fall fruit in? Savory or sweet dishes? To be honest poached pears in wine are a great autumn dish. however a good pork roast cooked with apple slices and onions also make for a delicious meal.

Let us know how you like to use fall's bounty.

Sushi The New American Classic

How did a Japanese classic become one of Amerca's favorite foods?Surprisingly the pandemic had something to do with it.Add in the easy transportability of seafood adds to it being popularity.It's also tasty, being more flavorful than pizza and CHinese.

Regular contributor Julia Moskin wrote about this phenomenom in yesterday's New York Times Wednesday Food section.Forty years ago it was regarded with a raised eyebrow. It had a mystique yet it didn;t pique enough of America's curiousity. It was common init;s native country with it being sold in gas stations and vending machines.Kroger, the Midwestern supermarket giant started selling it in 1991. Now it's everywhere from expensive omnikase restaurants to Target.The pandemic was the dish's biggest booster. People wanted a different flavor. Sushi, with its'briny, sweet and hot flavors did the trick.Also playing into the need is that the generation who were children in the Nineties  when sushi became common , were craving it as adults. There was a whole new slew of consumers according to Richard Barry,, f the National Fisheries Institute The millennials grew up with it and tastes donl't change. If they loved it in childhood, then they'll continue living it into adulthood.

It's not just them heading to expensive sushi bars for three hundred dollars dinners. They're buying it everywhere from big box shops to gas stations. Even bowling alleys and stadiums are selling it to fish hungry Americans. Retail sushi , also, called deli sushi because of its'location in supermarkets , is the fastest growing segments in the stores. Retail sushi brought in close to three billion in sales. Because of this high end sushi bars are also investing in this to go phenomena. At Sugarfish, located both in Manhattan and Southern California, each order is packed in a patterned box by Clement Muk, Chef Kazumori Nozawa fills them with warm rice, cool fish and sauces brushed on at the last minute, He approves for sushi being eaten right after it's made. Healso tested dozens of cardboard take out boxes that didn't absorb soy sauce and kept warm rice from being sticky. Sushi is also number one in the catering industry , letting vegans and pescatarians enjoy fun ,delicious foods. Keep in mind that ist's also becoming more Americanized. Raw fish is being replaced with cooked .

Sushi is the new American classic. Will it replace a burger and fries? Actually yes. People love it more than the standards.

A Different Take On Mexican

Warm days of early fall bring to mind still summery foods. One that fits the bill perfectly is sea bass with garlic chips, in warmed tostada. It brings the taste of bright flavors of Mexico to the fall table.

Regular contributor and chef David Tanis wrote about this and a side and dessert in today's Wednesday New York Times Food section. Early fall, with its' lingering summery warmth is the perfect time  for a meal like this. it reminds Chef Tanis of his time in Veracruz Mexico. He ate in a lovely seaside restaurant there that now unfortunately gone. Their specialty was a whole fried fish topped with a liberal amount of garlic chips.Next to it was warmed and steamy tortillas along with lime wedges and a bowl of salsa. His variation calls for fillets of any kind of meaty fish from red snapper to halibut. Corvina, rockfish or snapper can also be used. Fry very thinly sliced garlic in oil and then reserve the oil for frying the fish Mr. Tanisha,however recommends grilling or baking th elfish to avoid any extra oiliness. Serve it with salsa matcha ,a condiment made from dried Chiles, peanuts, garlic and sesame seeds. Shower it with the garlic chips and then serve with rice ro potatoes. It could be flaked and put into warmed tostadas for a truly Mexican experience.

What would go with this? A dish that would be perfect on its' own - avocado black bean tostadas. It's pickling such vegetables as onions and jalapenos with black peppercorns, cinnamon, white sugar and apple cider vinegar for pickling. The tostadas fillings are a tasty mix of canned  refried.black beans , fresh avocado slices and queso freso sprinkled on top.. Warm oiled tostadas then build layers of the beans , spices such a as cumin, an d the avocados. Top with the pickled salsa and the cheese. Slivered radishes and a dab of crema can be added too. The meat should be finished with a cooling flan.Chef Tanis prodives flan de Coco or coconut flan made without the usual dairy. Two kinds of coconut milk are used instead, one is sweetened condensed while the other is just plain coconut milk. Since flan is very egg, four large eggs plus two large yolks are used for giving it richness and density. A caramel of just Palin white sugar is made first, heated ,melted and then poured into the bottom of a flan pan. It;'s then beating the eggs and coconut milks a long with a pinch of salt . This is paced into the flan pan and baked for an hour at 350 degrees Farenheit for an hour. After its';cooled, remove it from the pan, sprinkled shredded coconut on top and then serve.

A taste of Mexico is still a great way to hold onto the summer. Make this dinner to enjoy bright flavors and colors/. It's the perfect blend of spices ,both sweet and savory.

An Empty Nester Eats

Many parents are now living in an empty nest. The kids are tucked away at college or in their new apartments,, What used to be a house full of noise and fun is now quiet. It's even worse in the kitchen when it's back to cooking and eating for two or even possibly one.

What happens when you;re one of those empty nesters?Firstly embrace this . Don;t just give up the want or passion to cook.  You're still there. You deserve hot healthy meals and fun treats. It's tempting to give in to eating take out every other day. Maybe save the Burger King or Chinese for a Saturday or Sunday night.It's also time to look at your cooking space and adapting it for this new phase. This si also a great time to reconnect for friends, You can still cook big meals for a fun Saturday night cocktail and dinner party or a boozy(or not so boozy) brunch, These are the times to think back to when your were single or just married. Did  you have friends over? Wasn;t it fun to have those parties and wouldn;t it be nice to have them again? Start looking at your good dishes and champagne glasses again. Start planning fun recipes  to make like duck l'orange or beef Wellington. Entertain friends and office mates with the dishes your kids turned their noses at like escargot and calamari. 

 However for daily life  store those big pots and pans away. Save them for those dinner parties or  holidays when you know you'll be cooking for a full house. Buy smaller amounts of the foods you usually cook.Instead of a dozen eggs settle for six. Try hamburger patties in packages of four instead of eight. Buy smaller containers of milk and juice.  This is the time to splurge on more expensive ingredients too.  Get those sticks of Kerry Gold butter if you want. They're going to last longer with one or two people in the house.Treat yourselves or self to a T-bone steak or filet mignon now. Break up the mid week doldrums with scallops or lobster tails. Another idea is cooking for two days. You probably did this when you had a full house but on a larger scale. Make a pasta for two that can be a great Sunday dinner and then turn into Monday supper leftovers.A small meat loaf is perfect for a weekend and then cut it up for  work day sandwiches.  You can still bake too. Just cut down on the amount. Try baking in micro batches .

Empty nesting is hard. Yet it can be a great time for all sorts of fun and lush foods too.. Embrace this time with tasty meals and fun treats.

Rosh Hashanah A Global Menu

 There will always be Rosh Hashanah in the world. Yet where you celebrate  may be different Depending upon the country, various ingredients are used to bring in the new year.It could be ripe pomegranates or exotic spices. A global feast awaits with various colors and flavors.

Exotic dishes abound in both the Sephardic and Mizrahi branches of Judaism. Sephardic are the Mediterra nean Jews of Morocco, Greece, Italy, Spain, and Portugal. The Morrocans feature the savory red snapper stew cooked  in  a sauce of garlic, turmeric, saffron and bell peppers. The fish head is also included to symbolize the head and not the tail. They use the Mediterranean staple preserved lemons along with cilantro as well. Another dish that's both sweet and savory is tanzia, a caramelized fruit and onion topping served over rice or couscous.Moroccans use such dried fruit as aprocits, prunes, dates and raisins, simmered with date syrup or honey and spiced with cinnamon and ginger. The dinner ends with melt away cinnamon cookies.fluffy honey drenched cookies made with cinnamon and almond flour. Syrian Jews celebrate with kibbit yatkeen , pumpkin patties and rice stuffed Swiss chard.

Italian Jews have a different spin on Rosh Hashanah. Their main meal is chicken with fruit. Autumn fruits such as plums, grapes and apples make up the sauce. There is also zucca sfranta in forno baked mashed squash. Onion, basil and parsley give it a distinct flavor. There are also sfratti, honey walnut stick cookies that when cut resemble Fig Newtons.Greek and Turkish Jews have keftes de prasa or leek patties, Cinnamon, and black pepper along with nutmeg spice them up.They also make and bake pastelicos, ground lamb filled pastries similar to kreplach. Calabaza or a public pastry finishes the meal.Iraqi and Temeni Jews also have spiced foods Iraquis make apple jam to be served with squash. There's also a sour soup with meat dumplings. Swiss chard is layered with rice and beef as a main course. The Yemeni make a beef and white bean soup made with the traditional Yemeni spice blend hawaj., black, pepper, coriander and cumin.There are sweet quinces and dates with sesame seed to eat too.

Rosh Hashanah is an international holiday. ALl over the world it's greeted with savory and sweet dishes. It's the perfect way to greet the New Year.

Pizza Dough Expanded

 A good pizza dough is not just for those luscious pies.It can be used for everything from calzones ot  - yes - doughnuts. It's a versatile dough to make and to have.It CNA be a lifesaver on busy fall weekends.

What makes a good dough? Five vital ingredients. You should have a good light olive oil,water salt, yeast and flour. A pinch of granulated sugar is added to the yeast for quick activation. What yeast should be used? either active dry or just plain dry yeast. As for the  sugar you could sub in any type of honey for a more natural ingredient. Proofing the yeast requires adding hot water to the emoxo fo the sugar and yeast, stirring and then sti  ing it until beomes foamy and bubbly. Once the yeast is proofed start adding the olive oil.Drizzle it in in a thin ribbon instead of dumping the entire measurement in. It;s then adding the two cups of flour and salt. As with the olive oil, slowly add in the flour until you get a sticky ball.If you;re making a savory baked treat, this is the time to add any herbs or spices for extra flavoring.(This applies to more like garlic knots, stromboli and calzones).Knead the dough and let it rise for another ten to thirty minutes. DO this  by covering it with a damp towel  and place din a warm oven.

After you roll out the dough you can turn it into delicious dinners. A calzone or big sock in Italian  - can be filled with mozzarella , ricotta and ham.Some add pepperoni instead of ham and broccoli for more color and flavor  , A spoonful of marinara is also a perfect addition to a calzone stuffing. Fold, crimp the edges and give it an egg wash before baking in the oven. ANother Italain delight is stromboli,It a pizza more or less redone like a Swiss role. The toppings like sauce , cheese, meats and veggies are rolled inside the dough.It's baked and then cut into thick wedges. If you want a fun party food or even snack try garlic twists.This is taking strings of dough . twisting them and then brushing on live oil and garlic powder. Oregano is sprinkled on for more flavor. Pizza dough also makes for tasty  cinnamon doughnuts, Thye're sweet and puffy  and easy made. Keep in mind that you can also make doughnut holes and jelly doughnuts with the dough too. Cinnamon rolls are actually better when made with pizza dough. The texture is lighter and fluffier than the traditional bun dough.

Pizza dough isn't just for pizza, It can be used for savory and sweet treats. Use it for a tasty dinner or dessert.

Easiest Meal Ever

There is that  recipe that 's a snap to make .It could be rotisserie chicken with mole sauce. Or quick pan fried steak with a side of air fried Tater  Tots. What's the one go to meal that you can make in minutes?

MIne would have to be that delicious salad Steakhouse salad.It just takes a wedge of lettuce , and in my case vegan Lifeline bacon along with vegan ranch dressing.I add Texas toast croutons and a handful of grape tomatoes .It;s a quick and filling meal that 's so packed with all kinds of flavor. The bacon takes the longest in the air fryer - usually eight minutes at 380 Farenheit to crisp up.

What is your quick but yummy meal? Let us know and if you want to include a recipe please do so. It'll be tired out and featured.

Kid Friendly Treats

What's a good after school or even dinner time meal that even a tween could cocook? A Cantonese soup, full of noodles and flavor. what goes as a quick dessert afterwards. Chocolate drenched Rice Krispies treats. These too are an easy make  and definitely a fun eat.

Both regular contributors  Melissa Clark and Mia Leimkuhler gave these recipes in yesterdays on line and hard copy versions of the New York Times Wednesday Food section, Ms. Clarks turned to Lane Li , owner of Noodle Lane. She created  a soup her eleven year old son Jackson could easily replicate. It was what her mother let her make for herself when she was the same age.It is rife with  chopped scallions and homemade chicken broth.She keeps fat in t as opposed to skimming it out because the fat gives it more flavor.  Use  rice or egg noodles. along with pickled mustard greens and oyster sauce. Chili oil can be added for zing. Bok choy is also added if you want (or broccoli for a milder taste) Add a pinch of granulated white sugar to balance out the tartness and saltiness. This can also be a great soup for a  busy weekend too. A vegan version can be made using veggie broth.

To end t try Mia Leimkuhler's chocolate Rice Krispie treats. These are a perfect endings to a mini meal of soup or just good on their own with a big glass of milk. You could use Cocoa Puffs to make this but the taste won;t have the same richness or smokiness. She borrowed the recipe from dessert master Samantha Senaviratne who added browned salted butter in the recipe. She also recommends adding crumbled graham crackers for a s'mores vibe. Use King Arthur brand cocoa powder and swirl it into the melted butter for a gooey ,fudgey vibe. As for the marshmallows any kind will do. It's first melting the butter - any kind will do but Kerry Gold would be a lovely addition, then adding the cereal and marshmallows.  Two teaspoons of vanilla are added to bring out the other flavors. It;s mixed and then poured into a butter pan. Let cool and set. Then cut into nine squares.

A good after noon school snack should be homemade and tasty. Try these two t  stave off that homework hunger. They're just delicious.

Feasting For All

 Garhering friends for a meal together is what keeps anyone sane thee days/ There's something about eating, laughing  - or crying and telling stories. It;s not just food for the boy but food for the soul

Regular contributor  and the author of a new book quoted in todays New York Times Food Section, Samin Nosrat gave both tips and recipes. Her latest cookbook, Good Things:Recipes and Rituals to Share With People You Love (Random House 2025). It is chock full of of advice and good recipes that make any gathering a success. Keep in mind that this is a jump start to creating fun dinners. Even Chef Nosrat and her friends have ordered out izzas and empanadas and served them with  a homemade  salad. There are some musts in creating the perfect table. One is choose a day and stick to it. Chef Nosrat always picks Monday . Pick a day that's convenient for everyone.Over time it will feel like a sacred day.It laos means fewer logistics and emails to handle. Another must is choose a location and stick to it. It would be fun to have a movable feast but a stationery one every week is better.It streamlines everything. Everyone knows where dinner will be and the layout of the kitchen. There are no last minute scrambles for utensils or pot lucks,. Everyone cooks there.

What else should future communal diners do? Remember that perfect is the enemy of good. be prepared for glitches. There may be limes subbed in for lemons or imperfect places. Go with it. Chef Nosrat suggests making it feel holy as she does with the other suggestions. It could be listening to vinyl classics when eating or making a special dessert every week. It could be opening up a special bottle a wine.Consistency is also crucial. Having a dinner every weeks lett people connect with the ones they didn't do in the previous weeks. Make room for everyone is another important point. Have chairs , even if they're lawn or folding ones for those to sit. What about costs. That should be the first point discussed. Costs and labor should be fairly divided. The ones who are better off financially should share more of the v=cost than the ones who are struggling. Also check in with each other on this on occasion. Make sure there are no resentments . Chef Nosrat includes two recipes, One is one pot chicken with pearl couscous and preserved lemon and the other is a lazy sugo - a pork and beef strew perfect for a fall get together.

Nothing beats a communal table. It's the perfect antidioe for these crazy times. Create one for good food and good friends.

A Savory Take On Summer Pudding

 Summer pudding has always been a sweet summer. treat,It is a shell of leftover bread with a filling of either one kid fo berry or several. Yet imagine a savory version of this.You CNA  in this easy to make use of leftovers.

I tried this the other night with bread from Lidl and a ratatouille beefed up with potatoes and chick peas.It was so good that I thought I try it a second time. I had a leftover croissant that I bought at lunch.

It was a huge croissant ,  a little too soft and squishy for my taste but it would make a great base.I tore it into smaller pieces and pressed those flat against a bowl.

Ir was then heating up the stew and pouring it on the bread. The pieces nicely sopped up the gravy.

It was really good with  the croissant adding a buttery flavor. A savory pudding like this is a great way to use up any leftover bread and any stew. You could do a variation with corn bread and chili for a hearty quick meal.Sourdough bread also works as does French and Italian breads.

A savory kind of summer pudding is a great quick meal. Use whatever is left in the fridge.Layer it over bread and enjoy a satisfying and filling meal.

Chickpeas For Fall

 Is there anything more versatile than the simple chickpea?  Ir and its brine can be used in a number of differnt dishes from savory to sweet.This simple bean can be the star of the autumn table,

Mostly chickpeas are used in hummus with such summery flavors as basil and lemon.It can be remade for fall with the addition of sage or paprika. To have a pumpkin vibe sprinkle some toasted pumpkin or pepita seeds for decoration.It s usual for the spread to be served on pita bread but it can be toasted in an air fryer or grilled on a barbecue.Another great dish is falafel, fried chickpeas .Its usually made with yellow or white onions but chopped scallions also work. Use the last of th e summer s fresh herbs like cilantro or parsley for flavoring. You can add garlic if you want.If you're making  it for your tailgati g party, add a good pinch of cayenne pepper for some zing.Serve it with a minty tahini  dipping .sauce.

Chickpeas can have a sweet side too. Save their brine or aquafaba to make vegan meringues.These make for wonderful desserts, especially for brunches or get togethers.The cool fall weather is perfect for bak7ng meringues.They need chilly and no humidity to bake into crispy crackly rounds.Summer humidity turns the sweets into an icky taffy like goo.Keep in mind that the average bean also makes for some interesting treats. You can sub in chick pea flour for white,It has  more minerals and vitamins than the other.Like white flour it has a mild flavor that makes it more blendable with strong flavors as vanilla and chocolate.It can also be turned into a fudge popular in India and Pakestan.Cardomon adds spice to the sweet.

Chickpeas are usually consider a summer ingredient.However its perfect for fall  too.Try them in both savory and sweet dishes.

A Tailgate Around The World

 It's tailgate time and that means , tasty foods.It;s a lot of the same old dishes  - namely barbecue and classics such as hamburgers and hot dogs. However it;s time to put some spice - literally in the dishes.

Tail gating already has international foods. There are hot dogs,  and hamburgers from Germany along with pizza from Southern Italy. Yet its' time to add a little more interest and a little more zing. Yes, the German classics are always welcomed and delicious when grilled outdoors, but think about another Deutch land  treat - bratwurst. It;s has a ilkd porky favor, richly layered with such spices as nutmeg, coriander and marjoram. Grill these and serve on a long roll with mustard or sauerkraut. Have it with a beer  for more of an Oktoberfest vibe. Currywurst is another German import that's perfect for tailgating and even fall barbecues.It has a both savory and sweet taste from a tomato base and such curry  spices as cumin and ginger. It's good on a toasted bun with a relish on top. For real Indian treats try samosas. These are crispy and fried (they can be air fried in the parking lot), This would be the rare vegan tailgate dish thanks to the samosas being filled with peas and potatoes. Another deep or air fried treat is falafel from the MidEast, This too is vegan and made from chickpeas..It can be served as a stuffing for pita or as kebabs.

If you're craving meat, then think of Chinese bao buns. They're filled with pork or beef along with soy sauce and lemongrass.Tacos from Mexico also make for good tailgate snacks. These can be filled with anything , from vegan options like beans and sliced avocados to beef , pork, chicken or shrimp. Bring squeezy bottles of  sour cream and salsa to squirt on top. Have containers full of chopped tomatoes and shredded cheese too. Ceviche is another spicy treat that's perfect for tailgate dining. This Peruvian classic is shrimp cooked in lime juice and often mixed with onions chili peppers and cilantro Enjoy with a good Peruvian beer like Piscal or  Cusquena.Another fun tailgating dish is from Italy. It;s antipasto skewers. Imagine the best antipasto  all on a stick.Think about layering such cured meats  as pepperoni,  and salami ,mozzarella, olives and grape tomatoes. For coooler tail gate days, think the Candian poutine, French fries and  cheese curds drenched in a hot,creamy gravy.The last is a thick beef stock while the curds are white cheddar. (you can sub in slices of cheddar with this).

It's tailgating season. Liven it up with international foods. They're a fun way to add zest and zing to the most American of gatherings.

Friday Questions Are Back!!!!

 Friday Questions are back! The first question of the almost fall season is appropriately about fall. WHich fall flavors are you most excited about? Pumpkin spice latte? Pork roast with a side of cinnamon apples? Anything cider ,from the actual drink itself to doughnuts with that fruity tang? Tailgate foods? 

Mine would have to be caramel apples. There's something about a tart Granny Smith enrobed in creamy ,milky caramel that just says fall to me.

What's your most anticipated flavor of the Autumn season.Let us know .🍊🍩🍏🍏🍏

The American Food Invasion

 Mexico has always had  distinct regional cuisines. There are recipes that have been around for millenia . yet something is happening to the food, mostly in Mexico City. American tastes and flavors are creeping in. This is causing a big backlash and Mexicans are fighting back,

Regular contributor Priya Kirshna wrote about this phenomena in yesterday's Wednesday's New York Times Food section.Mexico City along with other international cities like Barcelona ,Kyoto and Paris are also furious about the influx of tourists  during the height of the season. extra people do put a strain on cities' infrastructure. seasonal visitors also clog up everything from streets to restaurants. They bring their tastes with them, hoping for a taste of home.Mexico City is even a bit more taxed than its' global counterparts. Some Americans come and never go.from 2020 to 2023 the number of temporary residents and renewals of temporary residents cards have doubled to 24,000 according to  report from the newspaper ElPais. Yet this is only seven per cent according to another journal Milenio. Yet whole swaths of Mexico City's food sscne have been distinctly Americanized . New York style restaurants, cafes and wine bars are popping up. There are some Mexico City residents who do embrace this but many do not. They  don;t like the  American prices that come with the food.

Residents like Oscar Rodriguez feel it's a form of colonization.He pointed out the north of the border influences  at his local jugueria or a juice stand in the Condesa neighborhood of Mexico City.It now offers almond milk, peanut butter and protein powder, foods that are really not part of the national diet. He states that foreigners come in with all different sorts of foods that Mexicans have a tendency to adapt them. Yet it's not surprising that American food has taken off here. Crimes rates have dropped making t much safer to visit along with fine dining restaurants such as Quintonol and Pujol. The city has received international acclaim and the first Michilin guide, this is thanks to  Mexico City former mayor  and current president Claudia Sheinbaum She teamed up with Air BNB to attract remote workers from around the world. This dish not sit well with the city's inhabitants. Hundreds of Mexicans protested in the Condesa neighborhood bearing signs that said"GRINGO GO HOME" some eateries catering to American tastes were vandalized. Mexican chefs have been accused of  everything form raising prices to take advantage of serving such dishes as pizza and croissants along with lattes and cappuccinos.

Mexican food should stay Mexican. It's so varied and rich in both history and flavor. These are what makes the cuisine unique.

Easy Sophisticated Dishes

 Fall is the time for sophisticated cooking and baking. That may work on a lazy weekend but what about those hectic week nights?Or those crammed with activities weekends. Luckily there is a solution. Home chefs can make suave looking meals in  the least amount of time.

This was the topic of a keeper pull out section in today's New York Times Wednesday Food section, MAny contributors such as Hetty Lou McKinno n and alexa Weibel o name a few have given recipes that will definitely be in many a home chef;s rotation this fall and winter.The online counterpart of this has one hundred (!!!!) recipes while this has eight. Play around with variations to widen the range.The recipes are even kid friendly so there's no worry of little noses wrinkling in distaste either.  Think of these too for a  Saturday night dinner party with friends. Think of a small party graced with Yasmin's Fahr's chicken with tomatoes and scallions. This is basically a one pot meal with the main ingredients layered in on top of each other and then cooked all together. A truly posh dinner would be Fardeh Sardeghin's orange glazed baked salmon. This is a super easy cook that has a quicky orange glaze that's also used a dressing for the side greens and then baking the salmon in a 325 degree Farenheit oven. The glaze and orange slices is put on the fish twenty minutes before serving.In a similar vein there is Ali Slagle's lemon pepper tofu with snap beans. The only difference is the tofu is seared ina skillet not cooked in the oven.

There are heartiers dishes that are perfect for the chilly nights ahead.Think Hetty Liu McKinnon's buttery red pepper flakes and  mushroom scampi served over spaghetti use cremini or button mushrooms for this . double the amounts if you want something for the next day. Another rib sticking dish is Ali Slagle's skillet pork chops and apples with miso caramel. This is an unusual mix but sure to be a crowd pleaser. Kids will love Kristina Felix's easy chicken tacos. This is first coating chicken thighs in a mixture of any hot sauce, lime juice , chopped garlic cloves and onion powder.The base can be either olive or vegetable oil. The thighs are first cooked then cut up to crisp up more for the taco filling. The tacos are topped with everything form pico di gallo and sour cream. Alexa Webel also gives the creamy and hearty,spicy tomato beans and greens. This is a creamy , almost curry of tomato paste , heavy cream and cannellini or any other white beans.Its topped off with a toasted panko dusted salad. soup lovers will enjoy Dan Pelosis' creamy tortellini soup, rich with heavy cream and tomato paste. Italian sausage and packaged cheese tortellini give it oomph to make it a good main course.

Sophisticated meals can be easy to make. Try these recipes (and others on the site) for a tasty fall supper. everyone will love the flavors. Home chefs will love the easiness of making them.

Fall Food Around The World

It's apple pie and pumpkin spice latter here in the States but what's the fall foods around nd the world? What happening as the weather turned cooler int he Northern Hemisphere?  Are there festivals? Hot drinks? Delicious foods to be roasted under cool skies?

It is the season for pumpkin after all but in Piemonte in Northwestern Italy and also in Germany it's pumpkin soup time. This is a great way to welcome in the chillier season. Pumpkin puree is added to either chicken or vegetable broth along with a sliced sauteed in butter white onion. This adds to the sweet squash flavor and elevates it. Milk or cream is added to the finished soup and cooked white rice can also be added too. The Germans make something similar to welcome in autumn however carrots and potatoes are also added for a thicker and sweeter flavor. Spices too  such as nutmeg are added for a pinch of earthiness.The French feast on one of their most famous dishes - boeuf Bourguignon a rich beef stew highlighted with beef soaked in red wine and beef broth.Carrots , mushrooms and onions are added  a long with such spices as garlic and various herbs.It's served with a warm crusty baguette to sop up the gravy. In Paris a similar dish is made pot au feu, pot of fire. This is  slow cooked beef stew graced with carrots,leeks and turnips along with spices. families love this on a cold Sunday afternoon.

Europe isn;t the only continent that celebrates the coming of fall.Moon cakes will be made for the Mid-Fall festival in many Asian countries such as Vietnam, China and Singapore.They can be bought or made at home from salted egg yolk,alkaline or lye water, honey and bread or cake flour. Savory ones can be filled with mushrooms and red beans. Sweet ones can have everything from honey to pistachios to chocolate  The Koreans call this festival Chuseok and feature the comforting dish of japchae - glass noodles with veggies and meat and jeon - batter fried zucchini and meat. There are also moon cakes filled with nuts and red bean paste. The Chinese welcome autumn with the festival with plenty of duck. This is popular in northern China along with seasonal vegetables like pumpkins, mushrooms and eggplant. The New world, also has good fall dishes as well.Mexicans crave Chiles en Nogada a stuffed poblano pepper dish. It;s filled with a tasty mix of chopped fruit, meat and spices and served with a sweet walnut and pomegranate sauce. On the other border is the hearty Canadian tortiere - a pie filled with  spiced and minced pork, veal or beef.

Fall around the world has so many wonderful dishes. They're flavorful and warming. These are loved during the years crispest days.

Fall Refresh

 Now that we're on the cusp of fall it's time for a seasonal refresh.That means assessing and tossing, revamping and planning. It's time to get ready for the big baking and cooking season ahead.

As I've always pointed out every September, this is the time to remodel the kitchen, Do it now before November arrives. Replace the stove fridge and dishwasher now. right now Lowe's is having an excellent sales on stoves and you can easily get a Whirlpool model for four hundred dollars off The store is also having big sales on their refrigerators and a variety of dishwashers. This is also the time to invest in a good air fryers. These will come in very handy for Thanksgiving and Christmas dinners when there are endless sides to make. Target has a pretty lavender one for $28.00 .This can fry up little sides like Brussels sprouts and smashed potatoes For bigger jobs think about the Ninja for $128, also at Target . Its' fry basket  is perfect for cooking yams and potatoes as well as baking cakes .It's really a versatile addition that you can use all year round  - not just in the fall.Another cool weather addition is the immersion blender. This is perfect for turning chunky soups into creamy ones, You can make some beautifully santiny textured potages with it.

Early fall is also the time for reassessing the spice rack and pantry, The average shelf life of a spice is about three months. Get rid of the older ones now and replace with fresher versions. These will give both sweet and savory recipes the much needed flavor that makes dishes and cakes so distinct. Keep plenty of cinnamon on hand for baking , cooking and topping lattes and cappuccinos. The same goes for nutmeg which can be used in everything from dressings to topping custards. If you still have last year's flour toss it. It can only last up to a year in the fridge. Get a new package because you will need it  for everything form bake sales to Christmas cookies. Also get yeast too. It's good for all those Friday night pizzas as well as creating fun Halloween pizzas too. new baking powder is a must as well. It too is used in all sorts of savory and sweet baked dishes.Now is a good time to check all those cans of beans in the pantry. Usually they will only stay fresh in the can for one or two years. If they're nearing experation time then turn into a tasty crockpot chili or a curried stew. Save the chickpea water or aquafaba for making meringues,

It a' new season. TIme to reassess what you have. Revitalize. Throw out  . Stock up.  Begin the fall season with fresh starts.

Sandwich Spins

This is sandwich season. These quick lunches have found their way back into backpacks and brown bags. Yet they can get boring. what to do > Spin them a little to make them the kind of lunch kids will not want to trade.

It all starts with the bread. What is the best white bread? Obviously the home made kind.Make and bake it if you have the time on a Saturday or Sunday. everyone will appreciate the sweet home baked taste and it does elevate the fillings to the next level. However not to worry if you can't Lidl has excellent freshly made loaves daily. TRy their walnut loaf which is dense and perfect for such fillings as ham and roast beef. Pepperidge farms also has some good loaves that more or less taste like homemade slices. They also have excellent rye and pumpernickel loaves too. These last can spruce up any ordinary filling You can also vary  the breads by subbing in French baguettes  -  good with tuna salads or Italian loaves. This last is excellent for leftover meatballs.Individual rolls are also a great base for any sandwich. There's' a chewiness to them that  adds to the lunch experience. A lighter option  would be a wrap. You can put anything in it from cut veggies to chicken Caesar salad. Kids would love it before it;s held like a burrito.Pita pockets are another low calorie option . These can be stuffed with everything from traditional hummus to eggs salad.

FIllings can vary. There are some kids who swear on peanut butter and jelly year after year. This gets old fast.  You could swap out the jelly for bananas and chocolate chips. Sub in almond butter instead for a lighter flavor. Give this American classic a Gallic twist by serving it on a croissant ( think Lidl for these .They have the perfect ones, buttery , with a crackly crust) Sunday leftovers can also make for an excellent sandwich filling Sliced turkey or chicken breasts work well. Mix in some  tarragon laced mayo or butter to make them less dry. A roast beef sandwich is an excellent way to start off the school or even work week.Leftover ham can be had two ways. Sliced thick with mustard or mayo or ground in a food processor with mayo and celery seeds for more flavor.Of course tuna salad works but how about a Provencale one like the classic Provencale sandwich pain bagnat. This is a big chunk of French bread sliced and stuffed with hard boiled eggs, lettuce, tuna in oil and sliced tomatoes. Anchovies are added to the original recipe but leave them out if  the little ones aren't big fans of the briny fish. Use a dressing to moisten the ingredients.

Fun sandwiches are a great way to live up the lunch hour. Try any of these to put a different spin on the noon time meal. The kids will love these .

Zucchini Yum!!

 By now everyone is probably tired of all things zucchini. It's been in bread, ratatouiile and even cupcakes. Yet think about air frying slices. Breaded and fried to a crisp, they make an excellent side, main course and snack.,

I found a easy vegan recipe.It's just first coating the slices in flavored oil and then coating them in breadcrumbs.These are the spices I used ,

I used pinches of onion and garlic powders along with salt and freshly ground pepper. 

Whisk these into half a half cup of olive oil(you may need more depending on how much zucchini you use. For a zingier taste add a pinch of red pepper flakes or cayenne pepper.

It was then  breading them on both sides. I used regular breadcrumbs but you can use everything from panko to crushed cornflakes .

Don;t worry that they're not one hundred percent coated. They;ll still fry up nicely with some empty spots

Place them flat against each other and fry at 400 degrees Farenheit for eight minutes for a full crunchiness. 

This was an excellent way to make zucchini.I love how the squash's sweetness melted perfectly with the breading and spices. It was also crunchy which just added to the whole recipe. I plan on making this again very soon.

If you're  tired of zucchini, this is the recipe to try.It;s a tasty, crispy way to enjoy any late season harvests. Try it for some good eating.

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A Late Summer Feast

 It is still harvest season . There are markets and back yards that still offer up tomatoes and watermelon. Think of these for a late summer feast that features a spicy shrimp curry as the main course.

Regular contributor and chef David Tanis gave these recipes in yesterday's New York Times Food  Wednesday section. He presents a perfect summery meal that's a bit more substantial than the average hit weather dinner. The main meal is from the great Indian chef Madhur Jaffrey's Goan shrimp curry. The creator herself taught him to make it.It starts by adding chopped shallots, black pepper and the fiery red kashmiri chili pepper.It's made into a paste with the addition of olive or vegetable oil. There's also turmeric and ginger added for more zing and bite. They're simmered with coconut milk The shrimp is cooked into it before serving. The seafood should be large and already deveined and peeled.Lemon juice is added later in the cooking just before finishing .(Lime juice can be subbed in for this. It does have a sharper , tangier flavor) . Taste. The seasonings  may need to be adjusted.  Add a small pinch of the pepper or Kashmiri red chili pepper. Serve with steamed basmati or jasmine rice.

As for the side Mr. Tanis has a cooking tomato and cucumber salad to offset the shrimp's fieriness. Again the recipe is from MS. Jaffrey and it's the perfect foil for the main course.Use yellow or gold cherry tomatoes. Try to buy firm ones. However if these can;t be found then used slice Roma or beefsteak ones. The cucumbers. Cut them into batons or spears and arrange them with the halves cherry tomatoes.Salt and pepper them first then add a dusting of  toasted cumin and cayenne pepper.There,s a quick tadka, basically cooking of mustard seeds and curry leaves finishes the dish as a dressing. The dessert is a Sicilian one that involves mixing lemon juice watermelon juice and sugar. It's adapted from another culinary idol of Mr Tanis, Fabrizia Lanza.It's a tale on an Arabic sweet that's also found in Indian and Persian cuisines. Pistachios and mint leaves decorate it but jasmine flowers are the usual ornamentation, a nice nod to the end of summer.

This meal is the perfect way to celebrate the waning days of summer. It features the best of the harvest as well as a nod to the sea. Make the meal to celebrate the end of the season.

Not Your Typical Dorm Food

 Dorm food isn;t always the best. It's Ramen soup for dinner followed by whatever candy the nearby vending machine  for dessert. Yet imagine if food cooked in limited spaces with limited resources could actually taste as good as a meal from GrubHub and Uber Eats.I'ts easy to do and even a student who's more of a whiz with STEM can create a tasty meal.

New contributor and photographer Sharon Atti has compiled some tasty recipes from chefs for today's New York Times Wednesday Food section. Breakfast is one of the most important meals in a college kid's life. Take a student's favorite - overnight oats and matcha latte and combine them with high powered and densely nutrient  ingredients. Ifrah Ahmed, a Somali -Irish activist gave this recipe .in it she adds chia seeds which are great for building young bones and makes for good heart health. Maple syrup is added instead of sugar .It's topped with Greek yogurt and fruit the last can be bought at local farmer's markets. (these are usually located near campuses) The oats are not cooked, just mixed and stored in the fridge. It can last for up to five days,.Yes, there is ramen thanks t another Food section contributor and chef, Eric KIm. This one ,however, uses spaghetti. creamy peanut butter , butter and Parmesan.. The pasta is cooked and a quick sauce of the oth ingredients is made using some for the pasta water. It's a different spin on a dorm classic.

Hardier dishes and even a dessert round out the rest of the recipes. Ms. Fahr also gives a tasty and energy boosting chickpea spinach salad with curry yogurt dressing. The dressing is  not processed but fresh. Ms Fahr adds curry powder and Dijon mustard for flavor and color to a mix of olive oil, mayo vinegar and yogurt.Finely chopped scallions and parsley are added. This is finely blended and dressed over  two cans of mashed chickpeas and spinach. (you can leave the chickpeas as , if you want more texture). drizzle with olive oil before serving.eric Kim also gives a tuna mayo rice bowl. It just takes leftover rice (or a packet of Lidl's easily microwaveable rice) a can of tuna and mayo. THe mayo and tuna are blended with soy sauce and toasted sesame oil. Its'a great way for a dormie to get protein and flavor. what about dessert? Kids love a good dessert. Ali Slagle provides a three recipe mug cake.All it takes is Nutella, one large egg and baking powder. Microwave in a mug for  forty to sixty seconds until the edges a re set and the middle is gooey. Serve with ice cream or whipped cream.

Dorm food doesn' have to be just ramen and candy bars.It can be tasty salads and warm desserts, tuna bowls and oatmeal breakfasts. It can be good food ,made quickly,.

A New Form Of Food Chain

 It's is beyond tough  to maintain a pantry nowadays. More and more do our family and friends need help in getting proper foods  alongwht proper nutrition.It's time to create a new kind fo food chain, one where we cna help family and friends and they us when we need help.

One  way to create a food chain is to have everyone with a garden to gather up their extra produce. It;'s still summer. There are still tomatoes peppers, squash and eggplant along with lettuce and herbs. to be gathered. everyone should bring these to one designated backyard. Then everyone picks out what they need. If you can have extras like bread crumbs and small bottles of olive oil ol for cooking these. Inexpensive varieties of  the oil  and breadcrumbs can  be found at Lidl , Aldo or Walmart. Fruit tree owners should bring any early harvest too.Another idea is  have a group go apple or pear picking. Split the cost of a bushel or basket  and let those who need it ,take more fruit than the others.An extra link in this chain is everyone getting involved in a baking fest where pies and tarts can be made and baked. Everyone can take home a pie and tarts or mini pies for the kids.Apple and pear cakes can also be made with everyone going home with a homemade dessert.

The food chain can alo be expanded by buying extra. Give the second to family and friends who need it. This can also apply to neighbors who are financially struggling too.Many groceries have buy one get one free or half priced. Take advantage of these.. That extra salad or box of cereal can go a long way for many families. A free package of cheese or bread will be able to fill a few lunchboxes.If you think this can be too embarrassing then get the family a gift certificate for the food store. It  does make for the perfect anniversary , birthday or holiday gift. They can even splurge on extras like certain seafood or beef for a special meal.Pot luck dimmers also make for an excellent way to add to the food chain. make foods that can be brought home for a second and even third meal.What wo9rks for this? A big pot of chili with homemade cornbread. pasta with meatballs and garlic bread,  a meat or veggie lasagna. One person who can afford it  can also make a turkey or a ham. These can be sliced down into left over dinners . This works well with the ham. SLabs can be taken home and turned into everything from sandwiches to  a hot meal.

We have to create a new form of food chain to help each other.These are tough times. we're all struggling. yet we can help each other with extra food and love.

A Nod To The Laborers

 With it being labor Day we need to honor those who grow, truck cook and serve our foods. ANy kind of food service is hard work, whether it's picking produce, cooking exotic and enchanting dinners or serving those dishes.

We need to fight for the rights of farm helpers and to help farms maintain their land . So many are now financially strapped and they're selling the lands for strip malls and Mc Mansions. We need to support those mom and pop restaurants that give us the best pizza, lo mein and curry.Let's not forget those work the school and college cafeterias who make sure our kids eat well and at some schools twenty-four hours a day

It is Labor Day . Honor those in the industry who labor hard. They deserve our support not just today but everyday.