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Ack! Pie crust! Oh no! Take a deep breath. It’s okay. I promise. I always thought pie crust was impossible. This is because my mom, who made every single cookie and brownie I ate as a child, never EVER made a crust when I was a kid. EVER! She still doesn’t! And if Mom didn’t make crust, it wasn’t worth makin’. She relied 100% on the Pillsbury roll-out crust. Have you ever tried it? It’s . . . → Read More: How to Make Pie Crust In case we have a repeat of the great canned pumpkin shortage of 2009, it’s good to know how to make pumpkin puree from scratch. The canned version isn’t bad in terms of ingredients, since it only contains pumpkin, but this is a great opportunity to support local farmers. You might be surprised to learn that there are LOTS of kinds of pumpkins. Our market is overflowing with them right now and it seems that . . . → Read More: How to Make Pumpkin Puree With so many great-looking apples at the market this weekend, my mind has gone totally apple-centric. I can’t stop thinking about all the great apple desserts – pie, crisp, crunch, cobbler, turnovers…mmmmm. To keep myself from gaining 30 pounds on an all apple and butter diet, I decided to make apple butter this weekend. Hopefully it will help me hold off until Thanksgiving. Applesauce is shockingly easy to make. Some of our local orchards . . . → Read More: How to Make Applesauce and Apple Butter  One comment - (Comments are closed)  Techniques, Why Buy? D-I-Y!  apples, how to, local food, Why Buy? D-I-Y! Now that the weather is turning cold again and the days seem to vanish into darkness, we’re breaking out all of our “dark days” cooking techniques. Given the fact that there is a months-long window where the majority of local produce available is of the root vegetable / storage vegetable variety, we come to rely more and more on roasting as the seasons progress. Luckily, roasted vegetables are delicious when done right. They can . . . → Read More: How to Roast Vegetables Fall in NYC brings an abundance of dark, leafy greens. Prepping any type of leafy green is a similar operation, but some greens require a little extra TLC because the ribs and the leaves cook differently. This means that you have to separate the two in order cook everything nicely. While this is always an option with softer greens like kale or spinach for taste or texture preferences, with tougher greens like Swiss chard and . . . → Read More: How to Prep Dark Leafy Greens 10 comments - (Comments are closed) Techniques collard greens, dark leafy greens, how to, kale, mustard greens, swiss chard |
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