The crisp, firm texture, bright sweetness and subtle heat of Peppadew Peppers makes them ideal for a spicy Peppadew relish. This Peppadew Relish is a condiment you’ll want to keep on hand for topping burgers, mixing with cream cheese to serve with fresh vegetables, or stuffing inside small tomatoes for an easy appetizer.
A hearty vegan paté of earthy mushrooms, black walnuts, and velvety cashew cream is nestled into flaky puff pastry squares to create this crowd-pleasing vegan appetizer.
I can’t remember the last time I was so completely impressed with a recipe – the first iteration of a recipe, no less – that it rendered me utterly speechless. So I have to tell you, I am writing this a couple of hours post-dinner, after two bowls of this velvety, sweet-sour-spicy, umami-rich turkey and sweet potato cashew curry.
I think I’ve found the words. It’s so perfect, I need to share it. It’s the best way I’ve ever used leftover Thanksgiving turkey.
This smoothie reminds me of the thick, creamy consistency of a layered pumpkin dessert my mom used to make, without the pumpkin. I used apple pie spice because that’s what was handy, but you could substitute cinnamon, nutmeg, and just a hint of cloves if you have them. Pumpkin pie spice wouldn’t be bad, either.
If you like biscuits, it’s worth making your own from scratch, and you don’t even need to roll and cut them. This recipe is based on the Quick Drop Biscuits recipe from The Joy of Cooking, which I use often. I might even like drop biscuits better than rolled. The shagginess of the batter means you get golden, crispy peaks all over the surface.
These cheesy drop biscuits are not only great with breakfast. They would make a savory accompaniment to a hearty fall soup or stew. They keep well for a few days in an airtight container, but are definitely best when eaten as soon as safely possible right out of the oven.