something old, something borrowed, and something new
This pumpkin cheesecake is sure to please the pumpkin pie fans and cheesecake lovers alike. The velvety smooth texture of the pumpkin cheesecake filling strikes a harmonious chord with the crisp Biscoff cookie crumb crust creating this remarkable holiday dessert.
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Creamed corn gets some Southwestern flair in this comforting dish. Our Thanksgiving table always has a place for this amped up version of traditional creamed corn. This is the perfect side dish to any roast or smoked turkey.
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I can unabashedly claim that these baby back ribs are the best. I have a crew of family and friends to vet for that. Juicy and tender on the inside with a caramelized outside, these baby backs are finger licking delicious. Eat one and you’ll keep going for more, they are that addictive.
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Avocado toast with poached eggs, the perfect food to start off the day, will perhaps go down in history as the millennial food. But for me it will go down as power food that fueled my kids on game days and Saturday mornings. Look at the line-up of ingredients: whole grain bread, avocado, poached eggs, alfalfa, radish sprouts, and flax seeds; all of them are nutrient powerhouses.
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This pumpkin chocolate chip bread with streusel topping has something for everyone in my family. It has a thick streusel topping for the one who could eat any streusel by the spoonful. This pumpkin bread is moist with all the flavors the pumpkin lover in the family desires for. Then there is this nutty brown butter hint in the loaf to please the one who swears by brown butter. And of course chocolate chips for the one whose idea of a treat has to involve some kind of chocolate.
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This pumpkin soup with browned maple-sage-butter is the perfect fall weather soup. Each spoonful of that pumpkin soup is savory and has just the right amount of sweetness from the browned maple-sage-butter. So this fall, turn up the volume and don’t be content with just any pumpkin soup, make this pumpkin soup with browned maple-sage-butter.
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On any given day, I would have a pot of dal makhani simmering away on the stove. That given day would mostly be a Sunday, when a pot of dal makhani would be slowly bubbling away over low heat on the stove, while the kids are fumbling over some Lego pieces on the kitchen island. Yes definitely a Sunday, when we take a break from the daily grind and go low and slow.
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A fall favorite in our house, this sage-butter mushroom sauce pairs perfectly well with the fettuccine. I like to toss the creamy sage-butter mushroom sauce with fresh fettuccine, whenever I can grab hold of some. But the creamy sage-butter mushroom sauce is gratifying with any kind of pasta, fresh or dried.
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The name Cioppino may have been derived from an Italian word. But this seafood stew has its origins in San Francisco, California. It was created by San Francisco’s Italian immigrant fishermen in the late 1800s, who chipped in the odds and ends of the day’s catch to make a communal stew. Cioppino is a stew of fish and shellfish, cooked usually with tomatoes, wine, spices and fresh herbs.
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Madeleines are buttery, delicately flavored little cakes originating in France. They have crisp edges and a light and soft crumb throughout. They get their distinctive scallop shapes from being baked in shell-shaped pans. It is only a matter of getting hold of the Madeleine pan. From then on it is really not too difficult to whip up these little buttery French delights. Trust me they are truly delightful with your afternoon cup of tea or even morning coffee.
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