foodelicious

A bit time consuming, but what is time these days anyway? I used the peel from the grapefruit, cara cara orange, and blood orange we had in this morning’s citrus salad. I didn’t bother drying the peel but popped it into the freezer. I saved the syrup to flavor cocktails - I hear it’s lovely with bourbon.

Full disclosure: I didn't make this but I ate it at a Filipino kamayan - a traditional feast where your only utensils are your hands. It was one of the most delicious seafood dishes I've ever had -- so fresh and fragrant from the coconut milk and ginger. Be sure to serve it with steamed rice to capture all that delectable sauce.

The calendar said the last day of summer but the weather said hello autumn, so I looked for an appropriate recipe to comfort me into the change of the season and I found this staggeringly good braised pork dish. The pork simply falls apart into a sauce that's a bit tart from hard apple cider but made mild with creme fraiche. I spooned it over herbed mashed potatoes with roasted cauliflower and delicata squash on the side. My family, normally a talkative bunch, barely said a word as they all but licked their plates clean. I'll serve this up all fall and winter to family and friends because sharing is caring. Thank you, Chef John, for my new favorite way to cook pork shoulder.

I love this combination of sweet, savory, salty, and smoky. I'm going to try this with fig jam instead of fresh figs and see how that turns out, too.

I didn't make the cookies myself, but I sure did eat them. In addition to the sheer deliciousness, I loved all the different textures you get in every bite. So good!