Hi, my name is Piper, and I am a card-carrying pumpkin-aholic. From late August through January every year, I don’t need any excuse to bake with pumpkin. Waffles, creme brûlée, cake, cheesecake, cookies, what-have-you, if it’s a sweet treat, I always think, “But wouldn’t it be better if it were pumpkin?”
Sometimes we think of salads as a summer meal, but around the holidays–when rich, celebratory comfort foods are so often on offer–I think of a seasonally appropriate salad like this as a great way to detox in-between indulgences. It’s also a great way to use up any leftover roasted root vegetables you have around if you, like me, find yourself making sheet pans full on heavy rotation. To make this salad a real meal, I absolutely love adding sorghum.
Salmon bisque has, perhaps oddly enough, figured frequently into my happy childhood memories of dining out on vacation with my family. I absolutely gorged myself on it when in Alaska–literally, much to our tour guide’s amusement I scraped the bottom of a cauldron full of salmon bisque after getting not just seconds, but thirds
Whenever I’m feeling a little under the weather, this is what I crave. It’s light and yet hearty, rich and yet not overwhelming, healthy and yet feels indulgent; it’s a gorgeous combination of flavors and textures that I can slurp by the bowlful. It’s a simple soup that makes a huge quantity to have on hand in the freezer and fridge, that requires only a few
“Cupid, draw back your bow! And let your arrow go-ohhhh! Straight to my lover’s heart for me, for me-eeeee-eee!” Erhem. Pardon me. I never can resist an opportunity to belt out Sam Cooke, especially when the day calls for a soundtrack that name-checks that chubby little archery-happy cherub who gets his kicks from knocking poor souls stupid with lurve. Now