autumn
I (Amelia) was looking through my mom’s cookbook when I came across something titled “Sweet potato and cashew curry over coconut rice” and knew I had to make it . . . by the end the korma came out pretty different and completely delicious. It put us all in such a good mood that we were chuckling about how dandy our family life is (not our usual dinner conversation).
Read MoreIf I (Amelia) may synesthesia-ize my adjectives, then I would call the flavor of this pancake golden. The crisp top tastes bronzen with flavor and butter (bronzen is not a word, but that’s how it tastes); the sweet/tart apples are meltingly tender; the inside soft and plush.
Read MoreWhen I (Amelia) tried a bite of this cake not less than four days after it came out of the oven, I was shocked and delighted to find that it was still soft, moist, and completely delectable. Sporting a crackling, crisp cinnamon and sugar crown and soft, apple kissed layers hidden beneath, it’s the best apple cake I’ve ever had. Frankly, it’s one of the best CAKES I’ve ever had.
Read MoreThis much is true: food like this speaks a soothing language, and these waffles are scrumptious. (Photo by Aimee Hickman)
Read MoreApplesauce Cake is good for sharing because it travels well, stays fresh for several days, and makes two loaves. Also, the flavor. Each bite subtly conveys apple season and a bit of warmth. The cake tastes like the golden light that illuminates trees and so entrances us in the fall.
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Peel, cut in half, core, repeat.
I (Kate) started making pear sauce both as a way to use up pears and as food for baby Persephone. Ina Garten bakes her applesauce, so I decided to do the same with pears. Once I started making it, there was no going back.
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