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.
Samosas originated in the Middle East as early as the 9th century, then spread across Africa and Asia under a variety of names. The pastry dumplings are usually filled with a combination of potatoes, peas, lentils and spices, and are either baked or fried. This recipe comes from chef Melanie daPonte, a vegan personal chef located in Florida who posted these samosas on her blog earlier this summer.
Strawberries are one of the first fruits to ripen in the late spring and early summer, followed by rhubarb. Washington State has a $49 billion agriculture industry, and there are plenty of places to pick your own fresh fruit if you’re willing to drive outside of the city. The sweetness of the strawberries complements the tartness of the rhubarb, so when my friend gave me a big bag of rhubarb from her parents’ farm, I had to find some strawberries to go with it.
These cherry almond-amaretto bars are ridiculously good and easy to make. The amaretto gives the cherries a little kick (but nothing too strong). Experiment with different flavor combinations of fresh and dried fruit, zest and nuts to create a snack that’s perfect for you!
Edible Seattle leaves free copies of back issues out for people to take in several places around my neighborhood, including one of our favorite breakfast spots. I’ve picked up a number of different copies along the way, so this probably won’t be the last Edible Seattle recipe I explore this year.
Pan de muerto, or bread of the dead, is traditionally made during the Dia de Muertos holiday celebrated in Spanish-speaking communities. Families make offerings of food, marigolds, calavera sugar skulls and pan de muerto to their deceased loved ones and eat their favorite foods to honor and remember them. The sweet bread differs slightly by region and is often shaped to look like a skull and crossbones, and is believed to help give the spirits strength after their journey back to the world.
Cookies are easy to make, versatile, portable and bite-sized. Plus, who doesn’t like cookies? This cookbook features tons of recipes that go “above and beyond” your standard chocolate chip cookies: delicate pink macaroons, tiny shortbread sandwiches filled with mousse, and elaborately iced cookies for every occasion!