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Faith Middleton's Food Schmooze

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kosher salt

Crispy Scallion + Sesame Pancakes

These crispy scallion pancakes have all of the traditional appeal of their restaurant namesakes, with more flavor and texture thanks to sesame oil and sesame seeds and less greasiness than what is often served in Americanized Chinese restaurants.

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Freezer-to-Oven Whole Turkey

The Kitchen Shortcut Bible_Freezer-to-Oven Whole Turkey_recipe

A turkey roasts beautifully even in its frozen state. Yes, it takes longer. But the skin will get browner and even crunchier, a definite plus.

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Apple Cherry Cardamom Crumble

Sonja and Alex Overhiser_Apple Cherry Cardamom Crumble_recipe

This crumble is a wholesome version of the traditional recipe I grew up on, taken to new heights. Tangy, caramelly apples are punctuated with dark cherries and topped with crunchy pecans and oats.

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Giant Portobello Burgers with Caramelized Onions

Sonja and Alex Overhiser_Giant Portobello Burgers with Caramelized Onions_recipe

This messy sandwich uses the meatiest of all vegetables: the Portobello, a thick juicy mushroom that’s not at all like the slimy canned ones I came to fear in childhood. Grilled with a bit of garlic and balsamic, a smoky umami infuses the entire mushroom.

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Delicata Squash Fries with Awesome Sauce

Sonja and Alex Overhiser_Delicata Squash Fries with Awesome Sauce_recipe

Delicata squash skin is edible and it roasts fairly quickly. The squash is simple to prepare—and the taste is sweet and tender. Our best-loved way to eat delicata squash is as fries: roasted half-moon slices that both the kids and adults in our lives rave over.

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Mark Raymond’s Favorite Corn Salad

corn salad_Joy_Flickr

This refreshing corn salad is easy to make your own. Use more or less feta, onion, or basil. Go heavy on the cherry tomatoes. Add sliced avocado, if you like.

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