Friday October 21, 2011
How to Make Chinese Orange Anything, from Food Republic. Simple and straighforward, but probably not a good idea for swordfish or a porterhouse steak.
The New York Times offers a plethora of Vegetarian Recipes for Entertaining. Take a gander at this gorgeous eggplant parmesan deconstructed. How deliciously inverse.
And to keep things seasonal, a recipe for pumpkin cannellloni with clams and sage brown butter from Epicurious.
Pumpkin Peeps making their autumnal apperance. They're so seasonally sustainable!