I’m not usually the DIY type but how cute are these?! They have little to do with classic recipes (or the focus of my blog) but I couldn’t help sharing these stroopwafel non-gingerbread gingerbread house mug toppers. The name isn’t the only mouthful – these little houses are made from stroopwafel, the caramel cookie often used as a hot beverage accompaniment (learn more about stroopwafels in this cool Huffpost article). These round dutch cookies sit on top of your tea or coffee mug. The steam softens the caramel center, creating an ooey gooey sweet treat. Alone, they are a tasty complement to hot coffee, tea, or even hot cocoa. As a stroopwafel mini mug topper house, they just might be the cutest (yet functional) holiday mug topper ever. Yes, ever. Even the chimney works – if you look closely at the photo you can see the steam coming out.
Sweet potato again?! I might be enjoying pumpkin and sweet potatoes a little too much this year. Although this starchy vegetable is usually served at Thanksgiving, it’s broadly used throughout fall and even the holidays. Since it still feels like fall in the Northeast, why not continue to enjoy this naturally sweet versatile veg? Even grocery stores often sell sweet potato pie until Christmas. But with so many ways to prepare sweet potato, it’s hard to choose just one go-to recipe. These easy Cardamom-Scented Whipped Sweet Potatoes are a delicately sweet twist on an average dish, I couldn’t resist serving a mound of it alongside roast chicken.
Meatballs may not make you think of Mexican food. I would like to take credit for developing some sort of Italian/Mexican fusion soup, but Mexican Meatball soup is an existing dish. Frequently referred to by its Spanish name, Sopa de Albondigas, this basic soup can be made a number of different ways. Some include vegetables, rice, and herbs while others are mainly just meatballs, usually made of beef such as sirloin. I like additional inclusions in my Meatball soup and this spicy version chock-full of tasty textures and flavors, really fits the bill.
Cabbage tends to have a bad reputation. The semi-pungent leafy vegetable has many different recipe applications and seems to be gaining popularity despite the negative stereo-types that surround it. Most of this newly found popularity comes from recent trends in fermentation, particularly Korean food such as kimchi. I still find cabbage a bit daunting. Its extra-large leafy head often looks like enough to feed a small army. Some grocery stores manage to sell halves instead of whole heads, which I’ve found helps this issue. But the best way to conquer cabbage is to find a handful of delicious recipes that make the infamous smell less…well…stinky. Sweet balsamic vinegar and fall’s favorite fruit rescue cabbage in this braised dish. It’s sure to top your list of best cabbage recipes, or at least your list of cabbage recipes worth repeating (most of us might not have a “best recipe list” for cabbage yet).
This is one of my favorite dishes but also one of the hardest to photograph. The best photo setup would probably have the chicken in some kind of rustic clay pot or stoneware, surrounded by the lemon ginger sauce with a sprinkling of bright green cilantro and colorful ramekins containing chutney and raita on the side. Unfortunately, I don’t always have such luxuries at my disposal. But this doesn’t stop me from making amazingly delicious Indian food (and it shouldn’t stop you either).