Monthly Archives: October 2010

Chocolate Nut Cookies

These nutty chocolate cookies have a nice crackle top highlighted by the use of powdered sugar. If you need a nice big batch of easy little cookies, these are a good choice.

Chilled Berry Soup

This chilled berry soup is a fruit-filled way to celebrate mid-summer berry season, with blueberries, strawberries, and raspberries. Substitute other berries, like blackberries, if you’d like. This may be used as an appetizer, or as a refreshing finish to a summer meal.

Pineapple Rice Pudding

Kids of all ages can enjoy this updated comfort food — rice pudding —as a snack or dessert, or even as an offbeat lunch box offering, packed in a thermos. This version is made with brown rice, almond milk, and for extra fruity flavor, crushed pineapple.

Apples: Varieties and Benefits

Fall pleasures abound in New York’s Hudson Valley, where I make my home: Crisp days, cool nights, dazzling foliage, pumpkins on the roadside. I love all these autumn touchstones, but one of my fondest memories is of apple-picking outings with my kids when they were young. We returned home with barrels of apples to cook […]

West African-Style Peanut and Okra Stew

This peanut and okra stew is a westernized version of a typical African dish, made in various ways around the continent. I first made this stew as part of an “African feast” at my kids’ school some years ago in conjunction with a class project. Privately, I doubted that any of the kids, then third and […]

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