It’s safe to say that pumpkin is officially out of control. You know a flavor profile has reached new highs when Oreo comes out with a seasonal version. There are worse flavors we could obsess over. Candy corn, for example, seems to be a budding trend that I just don’t quite understand. Candy corn has very little flavor. It’s just sugar and corn syrup – does this mean America’s next fall obsession might be straight sugar? Pumpkin is at least versatile and technically a vegetable (requiring very little processing even in its puréed form).
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).
As we say good-bye to summer, I give you this lovely Peach Lemon Thyme Upside Down Cake. Local ripe peaches are still available at farmers markets around New York and New Jersey while fresh herbs such as lemony thyme remain abundant in many of our gardens. Pair these seasonal favorites with buttery cake, and summer may finally feel complete.
What’s the best part about summer? The weather? The beach? In my opinion, it’s the abundance of fresh local fruit and veggies. I find Farmers Markets and seasonal produce more and more important (and fun!) with each passing year. Freshness can make all the difference in a good meal or dessert. For example, have you tasted a farmers market strawberry against a store bought one? They don’t even taste like the same fruit. A farmers market strawberry is so much sweeter and juicier, you will never want to buy that plastic container of grocery store ones ever again. In season strawberries and remaining spring rhubarb is one of the best seasonal pie combinations around. I usually make a strawberry rhubarb pie or crisp every spring or summer. This year I decided to go with a crostata, the rustic Italian friend of the American pie.
Almost anything can be made into a wrap. When I came across a recipe titled “Tangore Chicken” in my grandmother’s cookbook, “The Art of Good Cooking,” the spices and ambiguity of the titled seemed to lend itself well to a simple wrap. I’m familiar with Tandoori chicken and I’ve even seen a few recipes for Tanjore chicken but I’m not sure where Tangore chicken came from. My guess is that this is a hybrid word my grandmother used for this Indian inspired poultry. This is similar to other ethnic recipes from her book that were so new and different in the 1960’s no one was quite sure of the correct terminology or what to call these dishes. So I decided to re-name this chicken and turn it into a tasty little wrap. When in doubt, wrap it.