From Market to Table

andes mint cookies on a baking rack with one cookie broken in half

The Best Andes Mint Cookies

The first time I made Andes Mint cookies I didn’t actually use Andes Mints. No, I went out and bought fancy and luxurious mint chocolate and tried to pass them off as Andes Mint cookies.

This obviously didn’t work. Rather, I endured an explanation of what Andes Mints are and where they are located in the grocery store. As if I’ve never heard or tasted them in my life. You see, I grew up with Andes Mints, as my Grandma always had them on hand, neatly arranged on her buffet table, ready to be eaten at a moment’s notice. And that’s exactly what I did.

apple crisp for two with ice cream and two spoons with a napkin on the side

Double Apple Crisp for Two

Who knew you can make apple crisp taste more appley? Here, apples are simmered in apple cider before being topped with a crisp topping bursting with oats and fall spices. The result is a warm, cozy, double-dose Apple Crisp for Two unlike any you’ve had before (of course, in the best way possible).

cornbread muffin split open and smeared with honey honey butter on a plate

Small Batch Cornbread Muffins with Hot Honey Butter

I’ve been making these small-batch cornbread muffins for years, and nothing brings me more delight than seeing a baby smash it in their mouth every which way. Or adults glean in amazement as they pull it apart on their plate, spread with a dab of honey butter, and slowly savor it. I don’t know if the world needs another cornbread muffin recipe (there are 40M recipes on google and counting), though this one always lands on my holiday table. And for a good reason.

Baked Chicken Fingers with Apple Cider Sweet-and-Sour Sauce

Baked chicken fingers are never going to taste the same as fried ones. Nor do I want them to. They are both delicious in their own right, especially if the baked chicken fingers are truly crispy and crunch-worthy. This baked chicken fingers recipe with apple cider sweet-and-sour sauce nails it.

roasted red Kuri squash with pistachios, brown butter, and yogurt on a black platter

Red Kuri Squash with Pistachios, Brown Butter, and Lime

When I saw winter squash at the farmers market, I dived in like a kid on Christmas, shoving multiple squashes in my basket as if they were the last of the season. I didn’t stop at Kuri Squash, oh no, spaghetti, kabocha, and delicata were all piled high in my basket. I suddenly felt a lot of adoration for my newly purchased basket. As if this event confirmed that my slightly elaborate basket purchase was a necessity, not an indulgence.

It’s rare I know exactly what I’m going to make with the ingredients I purchase from the farmer’s market. I get sucked in and suddenly have more than I can deal with. This time was different. This time, I had a plan for the Red Kuri squash.

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