Issue 10 Fall 2021

As with most of my recipes, consider this a starting point and have fun making it your own.

Moist, spicy, and sweet enough, these muffins are a great way to use up that squash that seems so plentiful this time of year.

A delicious and nutritious treat for everyday and holidays.

This recipe comes from my Great-Uncle Cliff ’s notebook.

My inspiration for this mussel preparation was a recent meal my wife and I had in Arizona at the Restaurant Progress, which reawakened my longtime craving for the ocean’s bivalve mollusks.

Enjoy this homemade version of a popular Thanksgiving side dish for the holidays or any time of the year.

This recipe includes instructions for making both pasta and sauce, but purchased pappardelle, fettuccini, or tagliatelle will still be a fantastic dinner.

This minestrone includes lentils, beans, and orecchiette pasta, which together deliver a level of satisfaction that is often lacking in a vegetable soup.

You can make chicken broth with as little as a left over rotisserie chicken carcass and a carrot, but when you make chicken broth—a stock, really—with a whole uncooked chicken or an assortment of pieces, you have a completely different creation.

Collecting colorful winter squash and cooking up a batch of soup without having to first go to the store is one of my fall pleasures.