By Sierra Drucker and Catherine McNulty
It seems like every fall some crazy rumor mongering news outlet reports a pumpkin shortage. Can you imagine going through the entire autumn without pumpkin bread? Or pumpkin scones? Or pumpkin pie?! I can’t, so I go into crazy apocalypse mode and stock up on canned pumpkin, mini pumpkins, sugar pumpkins, and any other orangey gourd I can lay my hands on. But you know what? There are always pumpkins available until the bitter end. Oh yeah, when December rolls around, there they are, looking forlorn and dejected.
But it’s October and it’s time to celebrate the king of the gourds. And nothing showcases the mighty pumpkin quite like cinnamon, nutmeg, sugar, and butter. This recipe can be made vegan or non-vegan and is a delicious addition to a lazy fall brunch.
by Sierra Drucker and Catherine McNulty
The days are long and waiting to be filled – but so is your stomach! Before you can seize the long summer days, you need to feed the beast. These pancakes will fill you up without weighing you down and get you to through whatever your summertime activity du jour is.
by Priya Perera
Of all the pasta dishes, risotto is the one that is truly made with love. It’s the watched pot that will boil – and stick to the pan – so you have to keep an eye on it. It’s one and a half hours of tending to a fussy baby – stirring it to sleep and quenching its thirst one ladleful at a time. But fear not! Done correctly you will have accomplished home cooking so rare to LA you’ll never want to use a microwave again. To keep things a bit more interesting, here is a recipe (inspired by a class I took at the New School of Cooking in Culver City, CA) choreographed to a few tunes that will make this tasty effort all the more worth it. So press play and pour yourself a nice glass of white wine…and keep that bottle open because you’ll need it as part of this delicious dish (6 servings):