Put up applesauce for the winter Apples are new and exciting in September, but you’ll be getting tired of them by February, and there still won’t be any decent fresh fruit available until the end of April. Applesauce is a great way to eat apples when you’re tired of apples. Plus, you can use applesauce […]

Sweet potato sauté

Thanksgiving in a non-cooker’s kitchen Once I found myself making Thanksgiving dinner in the kitchen of someone who didn’t cook. I’d ask for salt, or a pie pan, or oregano, and she’d look around and say dubiously, “I must have some somewhere around here….” It gave me a new appreciation for people who are just […]

Sweet potato fries

You need a sharp knife No, really, a sharp knife. Otherwise making sweet potato fries is no fun. But besides that, most cooking is more fun with a really sharp knife. You need sharp knives to slice apples for baked apples, or to slice onions or carrots. It’s one of the core problems of my life. I can’t seem […]

Spicy corn

A simplified recipe This was originally an incredibly complex recipe from the New York Times that involved simmering the corncobs and then removing them, and both butter and bacon. This is a simpler, healthier version for everyday. It’s also a great splash of bright color for your Thanksgiving table. How to make spicy corn: Boil […]

Sautéed spinach

Bagged spinach or bunch spinach? Sometimes I do buy the bagged spinach, because it’s so much easier. But bunch spinach is better, really. It’s a little bit cheaper, but mainly it’s better because fewer people handle it, and so it is less likely to have nasty germs than the bagged spinach is. Also, if you […]

Sautéed chard

Delicious no-salt chard I recently ate this chard at a friend’s house, and he was bragging about how it didn’t have any salt in it. It was delicious, and I asked for the recipe. “Oh, you just saute it in olive oil,” he said. “Liar,” I said. In the end, he admitted there was more […]

Roasted vegetables

How to make roast vegetables: Preheat oven to 350 F. Peel and cut up a potato, a sweet potato, two parsnips, and two carrots. Cut them into pieces about two bites big. Pour 1/8 cup of olive oil into a deep oven-proof casserole and add the cut up vegetables. Bake about 40 minutes or until […]