Green Beans: A Bundle of Possibilities
If the glop-and-crunch classic isn’t on your hit parade, consider the alternatives for the legume that lost its string somewhere along the line, but doesn’t have to lose its verdant, fresh taste.
The Soul of Sweet Potatoes
These spuds don’t need more sweetness to strut their stuff. In fact, a counterpoint of sour, tart or heat brings a delightful yin-yang spirit to the Thanksgiving staple.
Shredding Sprouts
Take a sharp knife to your Brussels, then sauté with accents to make a sauce fit for pasta and noodles, rice and potatoes or to serve alongside meats or fishes. Or, keep this easy-does-it dish in mind as a Thanksgiving side.
Ahead of the Carve
Home-baked pumpkin cookies set off a wave of inspiration - and heartfelt admiration for a young pastry chef.
Delicata, the Easy Squash
No peel, no fuss, no degree of difficulty whatsoever. This one’s for beginners – and lovers of pumpkin pie.
The Last Tomatoes
What to do with those end-of-season love apples? Give them love, a little sorcery and a pinch of your time. In other words, send the vintage off in style.
Pears, Perfect for Pairing
They may not be fall’s glory fruit, but they’ve got what it takes to run the table in your kitchen.
Behold the Pork Tomahawk Chop
River Bend Farm in Far Hills is rightly revered for its meats. Taste this majestic chop and join the farm’s growing fan club.
It’s Easy Using Greens
Fall heralds another season of favorite greens. Use them to make a spread and dip you’ll be proud to set out as you gather ’round the TV for football-watching.
An Apple Today
Pie is mighty fine, but this fruit is too versatile to be one-note. Think apples and cabbage, apples and sweet potatoes, apples and chilies (salsa!), apples and sausages, apples and (stuffed) squashes, apples and ground meats. For starters.
Grape Achievement
Even if baking isn’t your raison d’etre, the tart-sweet table grapes grown at Bonacorsi Family Farm in Franklin Township might motivate you to fire up the oven for an old-school grape cake.