The Last of the Stone Fruits Early September marks the end of some of summer's finest fruits such as cherries, peaches and apricots. However the glor

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The Last of the Stone Fruits

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Early September marks the end of some of summer's finest fruits such as cherries, peaches and apricots. However the glorious Italian Plums are a very late harvest fruit that emerges between late August and early October.
I love them for their sweet but mild flesh and versatile flavor. Check out my favorite uses for these fruits here and enjoy the last of summer sun's bounty!
Near me Nectarines are also still available from local farms. They are full of juice, bursting with color and perfect check out my version of Nectarine Mostarda here.

Basil Recipes to Spice up your Fall

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Basil photo by:

While some more delicate herbs have finished for the season, Basil is still growing and beautiful!
Restaurants have been putting basil in drinks, sauces and desserts for a few years now - but rarely do they cross over into fall recipes. There are many delicious uses for basil all year long - but while it is still available in the farmers markets or backyard gardens take advantage of it!
Here are my suggestions for bringing Basil with you from drinks to dinner to dessert!

Slow Cooking for a Warm Home

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Slow Cooking
As the temperature remains in this transition phase you can find yourself hot during the day and very cold at night.
These are the best times to utilize a slow cooker aka the crock pot. This is a great cooking machine that allows you to start a meal with just a few minutes before you go to work, and come home to a wonderful richly flavored hot meal.
It is also a wonderful way to use up small quantities of ingredients that you may have from previous meals. Here are a few of my favorite slow cooker meals.


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Sure, you can wash, slice and freeze your summer favorites as a way to preserve them. You can also make a satisfying brine and pickle your zucchini, green beans, carrots, beets and onions so that they stay crunchy, colorful and offer a strong surprising flavor.
Here is my favorite spicy pickling brine variation that will work well with all of your late harvest produce.

Figs are Happening, Right Now!

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That's right! Figs are happening now! They are perfect no matter what kind grows near you! Everyone who knows me knows that there is no fruit closer to my heart than the fig! They are my go to fruit even while traveling.
I love them raw and eaten as a fruit, used in baked dishes both sweet and savory, as well as in a versatile condiment that highlights the sweet and tangy natural flavors.
My Balsamic fig jam is great as jam, a savory sauce, a sandwich spread, or warmed and used as a topping for ice cream, meringue cookies or fresh fruit. Enjoy!
*Fig photo by:

More Menus, Recipes and Posts from the Road!

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Chef Patricia is heading into Fall with fun menus and recipes planned for such places as France, Maine, Connecticut, California, Florida and of course NYC!
Wish she was cooking in your area? Email us and start inviting your friends!
Email us your party dates, event and the kinds of foods you enjoy - let's dream up a perfect foodie evening together this Fall!

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