Recipes
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Serves 20 slices 20
Equipment
cake pan - bundt or spring form are fun
I didn’t invent this recipe, but I’ve been using it for years and can’t remember where it came from. Let me tell you, this cake is gorgeous.
It’s fragrant and heavy like a poundcake, but light enough that I can eat a whole piece,
frosted, without recoiling at the sugar overload. This cake can easily stand alone without frosting, so it’s the perfect cake for any kind of pan that makes cute little molded cakes with details that you don’t want to frost over. I’ve make this in a pan that makes little Easter egg shapes, and I have one of those pans that will make little pumpkin-shaped cakes. You know what I mean.
This year, for Mother’s Day, I made this cake for my mom in a traditional tube pan (just like a bundt pan but the bottom comes apart from the sides) and dressed it up with lavender icing, a little dried lavender and Marcona almonds (roasted with rosemary) from Trader Joe’s sprinkled on top. It was a HUGE hit. So, I figured I would codify this recipe here, in case I can never find the original source again! Enjoy!
Serves 12 people
Equipment
baking dish, could be 9.5 x 13, could be square, could be oval... any oven-safe baking dish
From tree to oven, this Apple Crisp is one of the first, easiest, most delicious and aromatic ways to celebrate the beginning of Fall! Use several varieties of apple for a layered apple flavor.
Serves 10 people
Equipment
blender, immersion or otherwise
This soup will keep you smiling on the inside and out, all the way through the long, dreary days of March. Stock up on parsnips, my friends! You and your family will lick the bowl clean!
Serves 12 egg cups
Equipment
muffin tin with 12 cups
These little egg cups pack a serious nutritional punch. I happened to have leftover kale chips (which were roasted with garlic and sprinkled with lemon juice) in the fridge, so I popped them into the bottom of my egg cups. But you could use raw chopped kale or spinach as you like! Make a dozen or two of these on the weekend, and you are set in the breakfast department for the week ahead.
Serves 16 slices 2 loaves
This is as simple and delicious a banana bread as it gets (eight ingredients if you choose not to add extras). I always add nuts if I have them. You can also add dried cranberries or sprinkle chocolate chips into this batter for a sweet treat. This is a no-fail recipe and a perfect way to use those blackening bananas! Pro tip: peel your very ripe bananas and pop them into the freezer- they will be there when you’re ready to bake!
Serves 12 spaghetti benders
Equipment
large, heavy-bottomed pot
Ok, friends. Here it is: simple, yet soul-satisfying like nothing else. I like to make a lot (11 or 12 quarts) of this sauce at one time, give some away and freeze a few quarts, you know, for sauce emergencies. If you have less of an appetite for the Life Force than we do (remember, my stepson prefers to drink his red sauce right from the bowl/pitcher/thermos, and no time of day or night is a bad time for red sauce), just reduce the quantities in proportion. The flavor will be the same. There will be many more variations of this recipe to follow, so stay tuned, and keep your questions and comments coming!
While this dish may have been conceived in 19th century Russia for a Count with ailing teeth, it has become an American comfort food classic. It’s sure to become an instant family favorite, and you’ll love how easy it is to prepare.
Serves 25 servings
Equipment
Crock Pot
Large, heavy-bottomed pot
The only thing difficult about these beans is smelling them while they are cooking… They made my whole house smell so good on the Fourth of July, it’s a wonder that Paul Revere didn’t show up at my door for a bowl. Set aside time for the soaking and simmering and prepare for a taste sensation that will make you understand why Boston is called Beantown.
Serves 10 people
Equipment
Grill (gas or charcoal)
Enjoy this salad alone or with your choice of protein! We love this grilled, marinated chicken on ours. 
Serves 15 servings
Equipment
immersion blender
baking sheets
vegetable peeler
large soup pot or dutch oven
Ain’t nothing more satisfying or delicious on a chilly Fall evening than a big crock of roasted butternut squash soup with bacon crumbles and a big fistful of warm, crusty bread. This is a fact. This soup (with bacon and bread) eats like a meal and will warm your belly and keep the rest of your bread in your wallet… have you noticed how super-cheap butternut squash is!? They are practically giving it away. This soup freezes and reheats well and is a treat for lunch, too!
