Finally, finally, fall is truly here. We’ve turned on the heaters, we’ve put on our sweaters, and baked goods are emerging from the oven. Without a doubt, this apple cake is not only the best thing I’ve baked so far this fall, but one of the best things I’ve ever baked: big chunks of flavorful…
Easy Braised Sweet-and-Sour Red Cabbage
I’d never eaten braised red cabbage until three nights ago – and I’ve already made it twice. On a whim, I had bought a pretty little head of red cabbage, and I needed a side dish to go with a beef Stroganoff I was making. It seemed to me that the astringency of a sweet-and-sour…
Luxurious Four-Ingredient Browned Cauliflower Soup
I am inordinately proud of this soup. It is perfect Unfussy Epicure fare – extremely simple to make and stunningly delicious. It’s just a variation on roasted cauliflower soup, a cold-weather staple that I’ve made with curry, with potatoes, with garlic. But this variation is so easy, so elegant, and makes such an incredible difference…
Roast Chicken Thighs with Grapes and Olives
It’s fun to roast a whole chicken. There’s something elemental about it; like baking your own bread from scratch, it provides a sense of accomplishment that outstrips its actual difficulty. But roasting a whole chicken has pitfalls. For one thing, it needs to be in the oven for almost an hour. Also, it can be tricky…
Baked Wild Mushroom and Brown Rice Risotto
Welcome to Unfussy Epicure’s 100th post! Woooo! Party! Thank you to all the guests at this table. I am so grateful that you’re with me on this journey. I’ve been saving this very special recipe for post number 100, and I’m so glad to finally get to share it with you! I found this…