It’s very rare for a kitchen mistake to turn into a culinary triumph but today’s Apple Gingerbread Spoon Cake is a shining example of this once-in-a-blue-moon event. This gooey, delectable cake started life as a failed attempt at a gingerbread version of apple cobbler. Don’t worry cobbler fans, I will give it another whirl at some point in the future. I do have a good idea of how to crack it. But the resulting dessert from my blunder was so delightful, that I decided to do it on purpose the second, and yes, third time around. It is the most moist and decadent bite I’ve had in a while. So let’s get into it!
The holidays are once again upon us and you know what that means. Tis the season for large-format meals designed to feed the unending onslaught of family, friends, and well-wishers. These dishes must be cozy, have broad appeal, and be filling as all get out. If you can achieve all three without going bankrupt, so much the better. So to kick off this cook and bakeathon, I bring you this French Onion Lasagna. A golden and gooey casserole that features layers of homemade pasta, buttery caramelized onions, sharp gruyere cheese, and a velvety béchamel sauce. This is a crowd-pleaser if there ever was one, so let’s get into it.
This week began with a time change and freezing rain. The worst form of precipitation coupled with the devastating realization that it gets dark at 5 pm now. Add in the deeply depressing state of the world and the fact I still had to do my job and be a somewhat pleasant member of society throughout this upheaval and that all adds up to one hell of the week. My cats were particularly unnerved by the shift in their feeding schedule. So in the midst of crying cats, terrible headlines, and working until darkness falls, there is only one solution: comfort food. And what is more comforting than a bowl of Mac and cheese? Today’s White Cheddar Chili Mac marries the charms of the cheesy classic with the much beloved white chili. A creamy and fiery bowl of carbs that will soothe your seasonal affective disorder like no other.
Every year during Halloween I make a curry. Something very cozy, and stick to ribs that I can nosh on between tossing Starburst to the local ghouls and goblins. This year it was this Curry Braised Delicata Squash. This vegetable-forward dish features thick slices of squash, chunks of eggplant and parsnip, and wedges of boy choy braised and bathed in a lemongrass heavy red curry broth. The dish is served with rice and finished with cashews and red chilies, and yes, it is a dream come true. I’m sure it will see many repeat performances in the month of November alone. So let’s make it!