Pumpkin pie is one of those treats that herald the end of summer and the beginning of fall. Even by the end of August we have diehard pumpkin fans begging us to tell them when we’ll start making this classic. We usually wait until Thanksgiving weekend to kick off pumpkin pie season, and we’ll make hundreds of them in the span of three days. Be sure to use canned pumpkin (preferably organic) and not pumpkin pie filling, which is presweetened and spiced. You can also roast and purée the pumpkin yourself if you’re especially ambitious.
Author: chefalice
Making your own nut butter is easy and, unlike many shop-bought nut butters, this one is free of added sugar.
Delicious British comfort food with a topping made from creamy cauliflower instead of potato: You won’t believe it’s low-carb!
These decadent truffles boast elegant flavors of dark, bittersweet chocolate and pure almond extract.
Once the croutons are made, this lovely and tasty salad comes together very quickly. I’ve included a few different crouton options in this book, so take your pick. You could also use a different salad dressing than the one here, such as the Fat-Burning Herbes de Florence. The fish sauce is optional, but it adds a nice hit of umami; the sardines provide a healthy dose of omega-3s and calcium.
Thanks to my Italian family, I grew up eating plenty of fresh fish. This pretty red-and-white casserole is a great way to introduce your family to the mild, clean taste of cod — and to the healthy habit of eating fish.