Coleslaw: The delicious and brightly colored revival by Anjuli

Posted on 10-22-08 · Tags: , , , ,

Purple and green sweet cabbage coleslaw with pecans, apples, and currants

Coleslaw’s revival has been sudden and powerful. The sugary, gelatinous mess handed to you in styrofoam at KFC, slopped on paper plates at picnic tables as a “veggie” to accompany BBQ, or found in metal containers at buffets all over the US is now being challenged by the flavorful variety of homemade recipes in kitchens and restaurants alike. Join us. Take back coleslaw. Dare to eat it in the fall, or even the winter (ooooooo). If you’ve already mastered your own, send me links.

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Baked Apples by Anjuli

Posted on 10-20-08 · Tags: ,

Baked apples

Everything you can do with apples is excellent, but mom knows best. This one is short and sweet, like the rest. Although, I have to admit coring the apple is a bitch. Could there be a special kitchen tool for this? The Empires we used a wonderful fluffy texture once out of the oven. Serve it a la mode and be impressed with your lack of effort.

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Oat scones with cheddar, rosemary, apples, and toasted walnuts by Anjuli

Posted on 09-22-08 · Tags: , , ,

Oat scones with cheddar, rosemary, apples, and toasted walnuts

These scones were baked by Matt in honor of my friend Irene’s birthday, who is a huge fan of cheddar and will partake in a good, savory scone. In addition to a good chunk of cheddar, these lovelies are also stuffed with rosemary, apples, and walnuts. They are crunchy on the outside and moist on the inside, and made only with oat flour, oats, and whole wheat flour, which gives them a much more complex flavor. Matt and I didn’t used to use whole wheat for baking, but now we can’t stand white because we find it to be too bland and cakey. Although we only made the batch Saturday evening, we ate the last two this morning.

This recipe was inspired by the oat scones from my Whole Grain Baking King Arthur cookbook, which we make all the time.

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Stewed Apples by Anjuli

Posted on 09-22-08 · Tags: , ,

Oat scones with cheddar, rosemary, apples, and toasted walnuts

Apples are versatile, in season right now, and come in a wide variety to suit anyone’s taste. I am really liking them stewed right now, with some fall spices, and then put on top of salad, scones, or eaten alone as dessert or for breakfast.

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Butter lettuce salad with stewed apples, sorrel, red onion, Gruyere, and toasted walnuts by Anjuli

Posted on 09-19-08 · Tags: , , ,


The silkiness of the of the mild butter (or Boston) lettuce pairs well with the spicy lemony flavor of the sorrel, sweet bite of a red onion freshly pulled from the ground, and tangy Macintosh stewed with fall spices. All are currently in season at New York’s Greenmarkets, so take advantage of this recipe before first frost. Paired with soup and some hearty, chewy country bread, this is the perfect Fall meal for still-summer weather.

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