- Seafood is paired with the season’s star produce in Spoon Fork Bacon‘s Pumpkin Risotto with Seared Scallops (pictured above).
- For a dish that tastes as good as it looks, try Wholesome Cook‘s Beetroot and Pine Nut Risotto.
- If your crowd is adults-only, wow them with Beer Risotto with Chanterelles and Bacon by No Onion Please.
- Eat, Little Bird bakes their Tomato and Rosemary Risotto with Meatballs to cut down on cooking time without compromising on taste.
- Risotto is so versatile it can jump from a main course to a dessert in no time when you try Things We Make‘s Sweet Coconut Milk Risotto.
- Cara’s Cravings’ makes mealtime a breeze with her quick and healthy Slow Cooker Shrimp and Artichoke Barley Risotto.
- Food and the Fabulous find every reason to celebrate with Mushroom and Champagne Risotto.
Author Archives: Alessandria Masi
With fall in full swing, it’s time to take one last look at the garden before the oncoming frost. Crushing garlic, basil, and pine nuts and blending the trio with pecorino, Parmigiano-Reggiano, and olive oil will give you a basic pesto sauce perfect for drizzling over your favorite pasta.
If you’re a pesto fanatic and want to add the fresh herb sauce to more than just pasta and pizza, opt for Shirred Eggs with Pesto, a dish that’s easy enough for weekday mornings and delicious enough for weekend brunch. If fall weather keeps you inside and you have a little more time, try our Pesto, Olive, Roasted Pepper Goat Cheese Torta as the ultimate appetizer or vegetarian-friendly main dish.
Where are your favorite ways to use pesto?
- Café Sucré Farine transforms a classic dessert into a spreadable jam by combining carrots, apples, pineapples, and pecans for Carrot Cake Jam (pictured above).
- La Kocinera’s version of hummus substitutes traditional chickpeas for black beans and tops off the mix with jalapeños for a spicy Black Bean Hummus.
- Keep a Sunday afternoon free this fall to try Mmm…Is for Mommy’s Sunday Gravy, which becomes a meal in and of itself with the addition of Italian sausage, flank steak, and pork ribs.
- Torview spices up Sweet Mango Chutney with subtle hints of chili powder and ginger.
- Give your breakfast sandwiches a double-dose of bacon with Spoon Fork Bacon’s Boozy Bacon Jam.
- Share My Kitchen’s Pesto Rosso kicks up the traditional sauce with the addition of tangy tomatoes.
- Go gluten-free and vegan with Life Tastes Like Food‘s Pumpkin Butter, which is perfect for slathering on French toast, bagels, or crispy crostini.
Why wait for Thanksgiving to start baking pumpkin pies? Take the mess out of baking with Back to her Roots’ portable version of this delicious fall dessert that you can cook directly in its serving jar. These Pumpkin Pie Pots use a thick, crumbly graham cracker crust in place of the traditional flaky bottom. Top the creamy confections with homemade maple whipped cream and cinnamon-flavored graham cracker sticks.
From traditional Japanese Nikujaga to flavorful Pho Bo, it’s time to cozy up to a hearty bowl of the season’s best soups and stews. Take advantage of the ingredients already in your fridge or pantry, or experiment with a variety of global tastes from this week’s roundup.
- Cioppino is believed to have started out as an Italian stew with chopped fish, but TasteFood puts a Greek spin on her version, adding a shot of ouzo to the stew stock (pictured).
- Put your fall and winter kale to use with Never Enough Thyme’s Sausage and Kale Soup.
- Cooking. Eating. Carousing. details a simple way to make the soy sauce and honey-seasoned Japanese beef and potato stew Nikujaga.
- Lake Lure Cottage Kitchen shares her version of the Spanish soup Cocido, which is a chickpea-based soup made with the protein-packed trio of chicken, beef, and pork.
- Described as “liquid gold comfort food,” Elise’s Kitchen’s Curried Butternut Soup has a spicy kick that can’t be missed.
- Indonesia Eats’ Pho Bo is a Vietnamese beef rice noodle soup filled fresh ginger, coriander, garlic, and fennel.
- You can’t go wrong with Elly Says Opa’s classic take on French Onion Soup.
Winter squash is the perfect way to give your next fall meal a hearty upgrade. The best part about this autumn gourd is that you can eat the whole thing (save for the stem of course), and its thick skin gives it a sturdy shape making it ultra-versatile. Gen Y Foodie stuffs her sweet dumpling squash with chicken sausage sautéed with carrots, celery, and onions, and mixed with breadcrumbs and Parmesan. This meal-in-a-bowl is as delicious as it is colorful.
- Dash of East‘s Lemon Blueberry Pierogi with Spiced Sour Cream fill traditional Portuguese half-moon dumplings with blueberries and lemon zest (pictured above).
- Kurryleaves gives exotic dessert dumplings a try with her Gulab Jamun (deep-fried milk powder and yogurt served in a pool of cardamom and saffron-flavored sugar syrup).
- Gnocchi are traditionally made with potatoes, but Dishing the Divine puts a cheesy change on her recipe making them them with flour and ricotta. She boils and fries her Ricotta Gnocchi leaving them pillowy on the inside and crunchy on the outside.
- Smoky Wok simplifies the once intimidating Chinese Red Bean Steamed Buns so that you can make this sweet component of dim sum from your own kitchen.
- Each tiny pyramid-shaped dumpling in What You Give Away You Keep‘s Turkish Manti Dumplings are stuffed with spiced ground lamb and topped with a garlic yogurt sauce.
- For comfort food from sown south, try The Cooking Bride’s Mamaw’s Chicken and Dumplings.
- A sugar cube is stuffed inside a whole apricot wrapped in a potato dumpling in Cooking Weekend‘s version of Austrian Apricot Dumplings.
October has rolled in and so have the pumpkins. This year, don’t limit yourself to pies and soups with this plump fall vegetable; have it for breakfast! Healthy. Happy. Life.‘s Jack-O-Pumpkin Breakfast Sandwich gives fall breakfasts a brand-new bend spreading homemade maple pumpkin butter on both sides of a whole wheat English muffin before topping it with a vegan sausage patty, grilled mushrooms and Monterey Jack cheese. This pumpkin prize will have you jumping out of bed before the alarm on those dark autumn mornings.
I love cheese. There is no better way to put it. Thankfully, autumn has arrived, bringing with it a myriad of sheep’s milk varieties like ricotta, pecorino, halloumi, feta, and manchego that will satisfy even the most refined cheese lover’s palate.
Among their many mouth watering qualities, the best part about sheep’s milk cheeses are their versatility. I love eating pecorino with a drizzle of hazelnut honey and a piece of warm bread as a mid-afternoon snack (and sometimes I eat enough to make it a full meal). When you are in need of a quick healthy meal Whole-Wheat Pasta with Pecorino and Pepper will do the trick, but next on my list is the tangy deep-fried delight of Citrus Arancine with Pecorino Cheese.
What are your favorite ways to use sheep’s milk cheese?
- Snappy Gourmet‘s Pumpkin Cheesecaketini combines pumpkin, cinnamon, caramel and cream in a graham cracker-rimmed martini glass (pictured above).
- Spice up the season with cinnamon, honey, vanilla, and rum like Wishful Chef did in Rum Hot Chocolate with Honey.
- Serious Eats’ Sweet Pick-Me-Up infuses the rich flavor of red wine with the electrifying taste of coffee and Aztec chocolate bitters.
- Chai tea gets a twist with My Life as a Mrs’ Vanilla Vodka Chai Tea swirled with a cinnamon stick.
- The Slow Roasted Italian also uses vodka in his fall cocktail, but mixes it with apple cider and amaretto in Heidi’s Comet Cocktail.
- Fig makes a comeback this fall paired with honey mint syrup and Shiraz in 12 Bottle Bar’s Honey Fig Redemption.
- Jammy Chicken steeps thick applewood smoked bacon and Tellicherry Indian peppercorns for three days in a glass of vodka to make his very own Bacon Vodka.
Tailgating season is here, but this year there’s no reason to settle for sub-par snacks. From Coconut Shrimp and Cheddar Beer Biscuits to Pretzel Rolo Turtles and Mini Corn Dogs, dig in to these sweet and savory pre-game treats and see if you ever make it into the stadium.
- Put your grill to good use before summer ends with Two Peas and Their Pod‘s Bacon Wrapped Bratwurst that is sure to keep you full until the last quarter (pictured above).
- Sweet Pea’s Kitchen’s Mini Corn Dogs are the perfect snack-size version of a tailgate staple.
- If you’re looking for a sophisticated, tropical twist for your tailgate, try Pinch My Salt’s Coconut Shrimp Poppers with Chili Mango Cream.
- The Hungry Housewife sweetens your pre-game spread with fun-sized Pretzel Rolo Turtles.
- Wheat beer and white cheddar make an appearance in Domestic Fits’ tailgate morning must: Cheddar Beer Biscuits.
- Choux pastry gets a savory twist with Gourmand Recipe’s Bacon and Cheese Puffs.
- “Healthy” and “tailgate” are two words you rarely see together, but Handlebar Magazines’s Famished Gentlemen’s Classic Oatmeal Cookie is sure to indulge you without the tailgate binge guilt.
Sugar & Everything Nicecommemorates last week’s Mid-Autumn Festival with her sweet Strawberry Mooncakes. Celebrate this festival of lunar worship and moon watching by biting into a taste of tradition served with a cup of Chinese tea.
Many children consider dining out a welcome break from Mom’s home cooking, but for 10-year-old Eli Knauer, it’s all part of the job. As creator of the Baltimore-based blog Adventures of a Koodie, Knauer reviews local restaurants and awards them one to five stars for their kid-friendliness and food quality. “I look for the juiciness in meat, the gooeyness in cheese, and the sweetness in dessert,” he says. “But the first thing I look at is the surroundings. Is it a clean place? Is it a kid-friendly place?”
Gourmet Live‘s Kelly Senyei caught up with the youngest crop of culinary stars-in-training. Download the free Gourmet Live app to meet five 9- to 19-year-olds who are making waves in the world of food.
Apples take leave of the tree in this week’s roundup and it’s a sweet world beyond the branch. From Baked Apple Pancakes with Bourbon Caramel Sauce to Cheddar-Crust Apple Pie, each one is guaranteed to satisfy your dessert cravings.
- Give your day an instant sugar rush with Gluten Free Canteen’s Apple Butter Maple Syrup Donuts (pictured above).
- Skinnytaste’s Autumn Apple and Grape Medley is a no-bake recipe that will quench your apple thirst when you’re in a hurry.
- Apple crumble gets a fresh spin with Cooking in Sens’ Peachy Pecan Apple Crumble.
- Yummy Mummy helps start the day off on the right bite with her Apple Oat Breakfast Cookies.
- Impress your friends by turning apples into art with Novelbite’s Not Your Ordinary Apple Pie.
- Extra Happy Theory wedges her apples into fluffy egg white pancakes and drenches them with thick bourbon caramel sauce in Baked Apple Pancake with Bourbon Caramel Sauce.
- If you’re approaching a sugar coma, Gastronome Tart’s Cheddar-Crust Apple Pie adds sharpness to her apples by baking them in a cheddar-infused pie crust.
We’re hanging on to every last bite of summer, which includes indulging in every last kernel of fresh corn. Take advantage of this seasonal staple with Love and Olive Oil‘s Fresh Corn Cakes with Avocado and Goat Cheese Salsa that stacks a savory combination of avocado, cilantro, lime, and goat cheese atop a leaning tower of sand dollar-size corn cakes.