I love butternut squash to bits but even I, an admitted squash fiend, sometimes just can’t deal with the work of prepping it. Those suckers are big and can be a pain in the butternut to peel, chop and seed.
That’s why, if you haven’t yet, you should expand your vegetal horizons to include the lovely and thin-skinned Delicata.
I have to say that in general, beef stew is one of those dishes I had always been ‘meh’ about. I never disliked it, but I can’t say I ever craved it either. I think I probably associate it with the gross canned stuff that everybody ate in college. You know, that brownish sludge with chunks of ‘beef’ and … Read more
A beautiful, healthy salad that combines thinly shredded brussels sprouts and red cabbage with toasted walnuts and Pecorino cheese. Simple but so delicious.
In the midst of all the joyous holiday feasting, it’s easy to forget the pleasures of a simple, really good salad. Don’t get me wrong, one glance at our Instagram feed tells you that we’re chock full of holiday spirit (in the form of toffee, cookies and homemade eggnog) but sometimes it all becomes just a bit too much, you know?
I was going to make this salad for Thanksgiving but feared there would be a riot if there was no Shredded Brussels Sprouts with Bacon and Pecans on the buffet, so I played it safe.
This modern update on the classic Old Fashioned combines the warmth of vanilla bean with fresh orange peel and citrus bitters. The result is a little sweet, very smooth and dangerously drinkable.
We made these candied pecans to top our Bourbon-Pumpkin Mousse Pie but luckily I made double the recipe because they are delicious. They’d be great in a fall salad, or sprinkled over Butterscotch Pudding, or just as a snack. They’d be delicious served with blue cheese along with sliced apples and pears.
Light and airy pumpkin mousse, with a good splash of bourbon, in a rich chocolate cookie shell topped with whipped cream swirls and crunchy candied pecans. Yeah, you need to make this.
Wotcha! Very occasionally we at Nerd HQ rifle back through the posts of this blog and try to find ingredients which haven’t been well-represented. It being autumn, and almost Thanksgiving and all that, we thought – heck it, let’s do pumpkin. It’s been a while, right? And then we looked back through the archives and realized we’d actually never done anything bloggable with pumpkin. (I don’t mean “unbloggable” like we’d done weird, private things with pumpkins, you nutter. I just mean we hadn’t cooked anything and photographed it.)
