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Salted Caramel Apple Pie

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ok umm. good amount of olive oil + basil let that simmer add garlic for a few minutes then canned plum tomatoes and a spoon or 2 of passata fill can halfway w water and add 1/2 of that. add a little sugar salt pepper red wine a dash of balsamic some parmesan rind and half an onion (whole not chopped) let that sit until onion is soft. Remove parmesan rind blend w immersion blender and then add rest of tomato can water. Add basil w stem and rind back in. let that simmer for idk half an hour.. best sauce ever

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it's plum season! this is today's recipe of the day on the nyt cooking website. recipe below!

The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.”

Ingredients Yield: 8 servings ¾ to 1 cup sugar (150-200g) ½ cup unsalted butter, softened (113g) 1 cup unbleached flour, sifted (110-120g) 1 teaspoon baking powder Pinch of salt (optional) 2 eggs 24 halves pitted purple plums Sugar, lemon juice and cinnamon, for topping

Preparation Step 1 Heat oven to 350 degrees. (176 celsius) Step 2 Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well. Step 3 Spoon the batter into a springform pan of 8, 9 or 10 inches (20-25cm). Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon. Step 4 Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees (148 celsius).) Tip To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

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I’m reading Nora Ephron’s Heartburn and it’s got lots of recipes woven through the narrative.

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I’ve made this pasta sauce 3 times now and it keeps getting better so I will pass it on to u all: heat olive oil and add 3-4 anchovies as finely chopped as possible (it won’t taste fishy i prommy), 3 cloves of garlic as finely chopped as possible, and a good amount of red pepper flakes. let this cook for a few minutes then add half a chopped red pepper. sauté until soft and then add a half ish can of chopped tomatoes and a corner of a beef stock cube. cover simmer then add salt pepper and pasta water it’s sooo good 🫶🫶

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because i love y’all, i’m sharing my family’s recipe for apple tea (traditional fall/winter drink in west asia, turkey, and many areas of the balkans)

it’s like a more delicate version of apple cider and i basically live off of this stuff when the weather starts to cool!

Apple Tea (for two)

1 large apple or 2 small, shredded (you can use a cheese grater)

3 cups water

1-2 cinnamon sticks

2-3 pc clove (optional)

honey to taste

1 tsp of lemon juice (add at end)

green tea (optional! some versions call for green tea but i actually prefer it without. up to you!)

throw it all in a pot and let it simmer on a low temperature for an hour or so. while it’s simmering, it will also make your home smell delicious! (if you make it with green tea, add the tea at the end, about five minutes before taking it off the heat so the flavor doesn’t become bitter from oversteeping). strain into your cups and enjoy hot.

end result:

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I’d be interested to see how this works as you don’t get rid of the pasta cooking water at all. Seems nice and easy tho

One Pan Garlic Parmesan Chicken Pasta | the practical kitchen

Garlic? Love. Parmesan? Love. Chicken? Love. Pasta? LOVE. This one-pan garlic parmesan chicken pasta uses just 7 simple ingredients to create a totally delicious and comforting dinner that you can get on the table quickly. And since everything cooks in one skillet, you've got very few dishes to wash! You're welcome!

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Rich & Creamy Japanese Baked Cheesecake

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Brownie recipe that is apparently good

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Smoky Sweet Cornbread

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https://smittenkitchen.com/2009/01/bittersweet-chocolate-and-pear-cake/

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Fried Ginger Beef Dumplings