I recently returned from my solo trip to New York City, and the timing couldn’t have been more perfect! I originally booked the trip in late October so that I could see Harry Potter and the Cursed Child at the Lyric Theatre on Halloween, but as I started researching other activities to fill the rest of my trip, I realized that I had inadvertently planned everything to coincide with tons of exciting limited-run art and music experiences!
Cold weather means hearty soups, warm bread and a mug of hot tea. Shepherd’s pie is traditionally made with minced lamb, but this delicious vegetarian version will be sure to please everyone! It’s similar to the vegetable pot pie that I made last year, but instead of biscuit dough on top that bakes into a crust in the oven, a shepherd’s pie is topped with mashed potatoes to keep all the moisture and flavor in.
October means Halloween and pumpkins! While I’m not on board the “pumpkin spice anything and everything” train, I do enjoy watching the leaves turning color, rainy weather, cozy sweaters – and warm biscuits! Pumpkin has a lot of moisture and healthy fiber, so it can be used to replace oil, butter or eggs in most recipes.
Alaska Airlines’ first all-women, African American crew share their experiences in their aviation careers – and tell young women who aspire to be pilots that they see exciting changes on the horizon.
This hearty rice pilaf uses vitamin-rich wild rice, vegetables, herbs and chopped almonds to create a savory dish that goes with anything! The word “pilaf” comes from the Hindi word pulav, which translates into “dish of rice and meat.” The first known recipe for pilaf is from 10th century Persia, and variations can be found all over the world, especially in the region from Spain to Afghanistan.
My boyfriend received a book for his birthday called “Wild Fermentation: the Flavor, Nutrition and Craft of Live-Culture Foods.” Since then, our house has transformed into pickle-making central! His first batch turned out better than expected, so we’re stepping it up a notch by buying pickling cucumbers and experimenting with types of brine, spiciness levels and chilled vs. pantry pickling.
I have been given several monstrous zucchinis this summer from people who have overflowing gardens! These plants grow in most temperate climates, and are low-maintenance enough to easily grow huge zucchinis in your own backyard. I have been looking up tons of zucchini recipes to find a way to cook these enormous vegetables, because loaves of zucchini bread get tiresome after a while!