This time of year I love to make big batches of chicken stock to have in the freezer for whenever I want to make soup, especially good, old-fashioned chicken noodle soup.
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In the bleakness of winter, when you are desperate for a little sun on your skin and are starting to reminisce about summer fruit and vegetables, there is a perfectly timed beacon of hope: citrus season. Winter is when citrus ripens to it’s most juiciest and now is the time to take advantage of it.
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Thanksgiving is less than a week away and I thought I would share my tips for creating a great cheeseboard. I’ll admit I used to just put out cheese and crackers without much thought.
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Inspired by the flavors of the season, I love pairing pears and vanilla, with a little warm spice from the nutmeg. Pears lend them self nicely to a lot of alcohols, so swap it out with your favorite.
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As the last hints of summer permeate the air, I implore you to get your fix of tomatoes. Thin, juicy skins, barely able to hold their fruit, and sweet as can be!
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In the dead of winter, after a long day, sometimes you want to come home to something warm and comforting. Spaghetti al Limone ticks all those boxes, plus it takes 20 minutes to make! I like using a long dried pasta such as spaghetti, bucatini, linguine, so the sauce really coats each strand.
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I picked up the most beautiful figs at the farmer's market this week and was inspired to use them in a different way. A delicious way to incorporate figs into a breakfast or even a dessert, is by roasting them, to get them extra juicy and delicious.
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To get into the Autumnal spirit, I came up with a tasty apple-themed cocktail. I used honeycrisp apples as they are in season and one of my favorites come fall.
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This recipe is such a crowd pleaser and so easy to make. It is so worth taking the extra step to make the ricotta. Serve warm and enjoy! #CaitConfCooks
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