By Jeanie Rose | Apple
Frozen apples are great to have on hand for pies, cakes, and other treats throughout the winter. The process is simple: peel and slice your apples, freeze them on a cookie sheet, and then put them in a plastic freezer bag for longer-term storage. That is the basic process, but we provide more detail here […]
Continue reading
By Jeanie Rose | Winter Squash
If you aim to be thrifty, it helps to also be creative. Such moments can lead to wonderful inventions like these muffins. I had a squishy banana on the counter and a dab of butternut puree in the refrigerator — not enough for any of my loved projects. I had broken some dried apple slices […]
Continue reading
By Jeanie Rose | Winter Squash
When I first viewed this recipe, I felt dubious because of the quantity of molasses. After years of flipping past the page, I decided to give it a try. After all, Yvonne Young Tarr has never been accused of a wrong turn in her recipes. This is from her Squash Cookbook, copyright 1978. The three […]
Continue reading
By Jeanie Rose | Nuts and Seeds
For several years I have encountered a bright flavor in Middle Eastern food — in fattoush salad and in various breads at the Syrian grocery store. The oregano, thyme, and sesame seeds were recognizable but there was a distinct ingredient I had trouble placing. The ingredient turned out to be sumac in a spice mix […]
Continue reading