“We’ve decided to give our recipe to the Universe (and to you), so if you’re seriously addicted to it like we are, you can make it at home. Some batches might be crunchier than others which is just fine — it’s still delicious. And if you do encounter a soft batch now and again, simply...Read More

Apfelrotkohl is a delicious German side dish, often served with Fall and Winter main courses like roasted pork loin and gravy or grilled bratwurst. INGREDIENTS: 1 medium head red cabbage, cored and sliced 2 large tart apples, peeled and sliced 1 medium red onion, sliced and separated into rings 1 1/2 cups water 1 cup...Read More

German red cabbage with apples, known as ‘Rotkohl mit Apfel,’ is a beloved traditional dish in Germany, and is served during festive occasions and hearty meals. Often served as a side dish alongside hearty meats such as roast pork or bratwurst, this ruby-red side dish with its slightly sweet and tangy taste adds a burst...Read More

Elevate your diet effortlessly by incorporating microgreens – the tiny but mighty nutrition boosters. Ounce for ounce, microgreens pack more nutrients than virtually any other natural food. These miniature wonders are the seedlings of various plants, typically between seven to ten days old, sprouted from seeds yet to develop true leaves. Despite their small size,...Read More

Meyer lemons taste like a cross between an orange and a lemon, with a sweet-tart, citrusy flavor. INGREDIENTS: 3 lbs. organic Meyer lemons (about 12) 3 cups sugar METHOD: Carefully wash the lemons under cool running water and pat dry. Cut the lemons in half crosswise and juice them, reserving the juice. Using a spoon,...Read More

The Meyer lemon owes its presence in the U.S. to a USDA agricultural explorer named Frank Meyer, who discovered it in 1908 during one of his expeditions to Asia to collect new plant species. Among the 2,500 plants he introduced to the U.S. was the unusual thin-skinned, lemon-orange citrus cross, which became the Meyer lemon,...Read More

This is a delicious side dish for fall — the streusel topping adds a lot of flavor and texture.  It’s wonderful served with ham, pork roast, or turkey.  INGREDIENTS: For the filling: 4 medium-large cooked sweet potatoes (roasted or steamed is fine), warm 4 tablespoons butter, soft 1/2 cup heavy cream 2 eggs, beaten 3...Read More

Indulge in this palate-pleasing, one-pot Indian Yam Curry on cool fall evenings! Yams are slowly simmered with an aromatic blend of Indian spices and transformed into a creamy curry that is both bold and perfectly balanced. For added nutrition, add your favorite greens or protein options, such as kale, spinach, lentils, or tofu. INGREDIENTS: 1...Read More

While researching websites for articles about ravioli, I discovered an interesting blog, Ciao Chow Linda. The directions for making ravioli are simple and straightforward with excellent photos. This classic Ligurian walnut cream sauce for pumpkin-filled ravioli is also delicious with other meatless ravioli such as portobello mushroom. INGREDIENTS: 4 dozen homemade pumpkin ravioli or purchased...Read More

Instead of reaching for a can of commercially canned pumpkin, consider making your own delectable fresh pie filling with locally grown squash from the farmers’ market. But wait — which pumpkins are used for pies? Pumpkins are squash — but not all squash are pumpkins — nor are all pumpkins created equally! To understand this...Read More