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9781454708506_cvr.inddNow that fall has arrived, it’s finally time for apple picking. I visited an orchard in upstate New York last weekend and picked a bushel of Jonagold, Idared, Empire, and Mutsu apples. With a whole bag of delicious apples at hand, I’ve been on the lookout for some tasty recipes that call for them.

 

Our new title CHIPS: Reinventing a Favorite Food by Chris Bryant (which hits stores today!) offers recipes for three varieties of apple chips: Spiced Apple Chips, Apple and Sage Chips, and a recipe for Baked Ras el Hanout Apple Chips with Yogurt Sauce from guest contributor Ashley English. All three varieties would make a great snack at a fall party.

 

Pick up a copy of CHIPS starting today and try out these apple chips after your own trip to the vineyard! Check out delicious photos of these recipes below:

Spiced Apple Chips

Spiced Apple Chips

Apple and Sage Chips

Apple and Sage Chips

Baked Ras al Hanout Apple Chips with Yogurt Sauce

Baked Ras el Hanout Apple Chips with Yogurt Sauce

 
 
 
 
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[This article was written by Chris Bryant last fall. We love it so much that we wanted to share it again this fall, timed perfectly for the chill autumn nights that are now visiting many of us in the northern hemisphere. Enjoy!]

Last fall Dorie Greenspan’s Stuffed Pumpkin With Everything Good recipe was drifting through the food world like a perfect fall leaf that suddenly draws everyone’s attention. Since then it has been embraced as a celebration of fall, of hearth & home, and cozy winter fare. Seasonal food celebrators and foodies took note and it became viral. I tracked it floating through the food universe from my favorite radio food shows to magazines to blog posts to radio interviews.

around my french table book cover

Dorie Greenspan is a cookbook author who lives in New York City, Connecticut, and Paris. I know, a wretched existence. Her 2010 cookbook, Around My French Table, came out last fall and the now famous stuffed pumpkin was its showcase recipe (although Greenspan and her fans were talking about it as far back as 2006).

There’s a really interesting story about a French family and pumpkins that inspired Greenspan to adopt and adapt the recipe. You should hear her tell the story and explain the recipe, which is actually not so much a recipe as “an art project” as Greenspan describes it. Here are two renditions, one is an NPR All Things Considered interview from host Michele Norris’s kitchen, another from KCRW’s Good Food with Evan Kleiman, my favorite radio food show and podcast. They are each about 6-7 minutes. If you don’t have time for both, catch the NPR interview.

Have you listened? If so you know the broad concept for how to make and bake a stuffed pumpkin. Doesn’t it sound simple? And interesting? I was immediately compelled to try and it will forever be in my repertoire of cold weather favorites.

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