Hello, Pumpkin

I must say there's nothing like the change of seasons from summer to fall. One morning you feel a slight chill in the air. Everything feels crisp and cool, but the afternoons are still warm and lingering. Like a sponge, you attempt to soak up the last real rays of sunshine before winter's cool breath chills you with its icy blast. At least, that's my feeling about a northeast winter in the States.

Easy, Creamy Squash Soup for One (or two, or three...)

I was feeling like a light lunch today and thankfully I had a small squash I was meaning to do something with for some time. Yesterday was the first day of fall and nothing screams fall like butternut squash. Anyway, this is a really easy recipe that will allow you to be enjoying fresh homemade soup in less than 30 minutes, with minimal ingredients.

Onion Tart (not grain-free)

Today was a leisurely Friday for me, the first one I've had in more than 2 months. I felt like spending a bit of time in the kitchen since it was too hot here in Cairo to pander around outside. I've been reading Alice Waters' "The Art of Simple Food" and her onion tart recipe inspired me.

Green leaves

It's German tradition to cook and eat pork and sauerkraut for New Year's Day. Pigs are considered symbols of good luck, and cabbage leaves symbolize money and thus, wealth. In German agrarian communities, families who owned a pig were considered fortunate in that they would be able to feed their families during the winter. I consider this a delicious tradition when paired with homemade applesauce and mashed cauliflower or sweet potatoes. Now I just need to figure out what to do with all of the leftover pork roast. Pulled pork sandwiches anyone?

New Year's Eve dinner at Sofitel's Le Sud Restaurant

Some friends and I indulged in a luscious seafood buffet dinner on the banks of the Nile for New Year's Eve last night. The real star in my opinion were the delicate French desserts, ranging from flaky custard-covered lady fingers stuffed with fresh, juicy blackberries to mini creme brulées topped with a crackled sugar topping, a sweet, fleshy litchi and a tart gooseberry.