Halloween is only five days away! Are you ready? Light a spooky Jack-o-lantern, hang some decorations, make one of these five loony food-themed costumes, and then get into the kitchen. From bug-eyed candy spiders to a graveyard dirt cake, and from a Bloody Manhattan to a spiked pumpkin pie milkshake, you’ll scare all the adults (and kids!) into the Halloween spirit with the deliciously ghoulish treats and drinks.
If you’re in the mood for a simple dinner of meat and vegetables, but need to shake up your chicken breast (or pork chop) routine, pork tenderloin is your ticket. Pork tenderloin is one of the easiest, most relaxed cuts of meat to cook for dinner, and it’s one of my favorite weeknight meals. There’s no major preparation involved; just season and bang into the oven while you make a salad.
Here’s our best method for making tender, juicy pork tenderloin that tastes so good it may just earn a spot in your weekly meal rotation.
Did you know you can actually freeze caramelized onions? Yup, those flavor-packed little strands of sweet cooked onions freeze beautifully, so why not make a bigger batch the next time you’re caramelizing some for a recipe, or find yourself with a big bag of onions to use up. Here’s how we do it!
4.8 / 5 Stars | 5 Reviews
by Angel_1988
“I was trying to come up with a way to use up a bunch of apples we had in our fridge. Eventually I decided to just pickle them refrigerator-style. This is the result.”
We’re deep into autumn right now. The move from bright to dark has begun, a yearly non-negotiable event that has a profound influence on our lives. The extent that we can shift with it will become the measure of our contentment and happiness. Often we feel a contraction from the loss of sunshine. We think something is being taken away but in fact we are being offered new, and perhaps more subtle, gifts: the harvest and hearth, the request to prepare for the coming winter and with that a focus and purpose and a more keenly felt sense of belonging.
4.44 / 5 Stars | 9 Reviews
by PJKRAVITZ
“Israeli couscous is tossed with lemon zest and candied almonds.”
My friend Jenny is a wine consultant and together we threw an outdoor dinner highlighting the wines of Napa Valley (over on AT), along with hearty, easy, grilled food and bonfires on either side of the dinner table. I wrote about our joint Summer Bonfire Feast last month, and today Jenny’s back to share more about the wines she paired with the meal. These are GOOD recommendations.
