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This time of year can be a little schizophrenic for a cook. We’ve not quite let go of summer and its fast, fresh food; but at the same time, the cooler weather has us craving hearty, more comforting fall fare. This beef medallions with fresh horseradish cream recipe is delicious nod to that kind of seasonal culinary dilemma. The combination of the sweet, juicy tomato salad base, along with the seared beef, and aromatic sauce works whether you’re enjoying it on a warm autumn day, or cold, rainy night. My only regret is I didn’t have any crusty bread around to soak up all those incredible juices. That's a rookie mistake any time of year! Like I said in the video, horseradish is easy to find these days, especially in the higher-end grocery chains. It’s usually sold by the pound, so don’t be afraid to ask the produce person to cut you off a smaller piece, as the roots can get pretty big. If you’ve never used fresh horseradish before, I hope you check it out soon. Enjoy! Ingredients fo

It’s hard to even know how to begin this post. Hubby and I spent 4 food-filled days in Manhattan recently for our anniversary. It’s so hard to even know where to begin when choosing where to go to eat—there are just so many choices.  I am going to try (TRY) to be brief because there was just so much to eat. Our first meal was a lunch at the restaurant in our hotel, which also happens to be a fairly popular place right now. Locanda Verde is a modern Italian restaurant—they do great things with their bread. The focaccia they brought to the table was great, as was the toasted bread were served with the housemade ricotta ($15) and the tartare ($19). The ricotta was good, but fairly mild. We both loved the tartare though. It had a lot of little teeny crunchy bits going on inside—there were red onions and little bits of celery as well as some little pieces of hazelnuts. There was also a lovely quail egg on top and little bits of truffles. It had a delicious truffle flavor with the first few

Come On Be Brave You CAN Succeed at Bread Making !! I've been making this bread recipe for nearly 40 years and it has never failed me. It is a basic white bread that goes together in minutes (I make this recipe about once a week). It is nearly fool proof and a great recipe for beginning bread makers.     OR     5 cups Better for Bread Flour ( see note below about flour) 3 tablespoons granulated sugar 1 tablespoon table salt 2 envelopes of active dry yeast 3 tablespoons vegetable oil 2½ cups very warm water In the bowl of a stand mixer, place 2 cups of all purpose flour, 2 packets of dry active yeast (I use 2 level tablespoons because I buy it in a larger jar), 3 tablespoons of granulated sugar, 1 tablespoon of table salt and 3 tablespoons of vegetable oil (I use canola oil). Stir together NOTE: Normally, most yeast recipes tell you to dissolve the active dry yeast in water that is 110 degrees before you add it to the flour. However, 99.9% of the time I do not do it that way. If y

This "recipe" couldn't be easier, faster or tastier. In this batch, I added 3/4 cup of miniature chocolate chips to the final mix stage, but the straight peanut butter squares are to-die-for delicious!! They are excellent for snacking, for bake sales, for lunch boxes and especially for "whenever"!! 1 cup sugar 1 cup corn syrup 1 cup peanut butter Mix the above ingredients in a sauce pan that has a nice heavy bottom. Heat (on medium) until you JUST START to see bubbles around the edge of the pan (watch and stir,  because this mixture wants to scorch if you heat it too fast). As soon as you see the little bubbles around the edges of the pan, remove from heat and stir in 1 teaspoon of vanilla; mix well. Pour over 6 cups of Rice Krispie cereal and mix well. If you are going to add the miniature chocolate chips; add them after the peanut butter mixture has coated the cereal; the heat of the mixture will melt them just a little, so don't add the chocolate too ea

Not only is polenta one of the first foods I remember watching someone cook, but it’s probably also responsible for the first time I ever heard someone curse.  I remember my grandfather standing at the stove, stirring a big pot of the stuff, and every once in a while some of the thick, bubbling polenta would burp out of the pot and on to his hand. He would jump back and yell something, which to my very young ears sounded sort of like, “hey, some fun girl!”  Of course, years later I realized he was actually saying, “vaffanculo.” I’ll let you translate yourself. By the way, one way to avoid the wrath of the molten mush is to adjust your heat to maintain a nice gentle bubble. Besides severe burns, there’s not a lot that can go wrong with this recipe. As long as you stir it in slowly, whisking constantly, and simmer it until it’s perfectly soft, you will have one of the world’s great comfort foods, and a beautiful base for any number of stews or braises. Enjoy! Ingredients for 4 Portions:

***THIS LOCATION IS NOW CLOSED*** Lunch on the weekends with our kids is often a struggle sometimes. There aren’t a lot of great options around our house that we all like. We had a limited amount of time on this particular day, so it had to be close. We decided to give DJ’s a try because, well, we knew it was a hot dog place and the kids would surely be happy. It’s one of those places where you walk in and order at the counter and they put most of it all together while you’re standing there. There’s a grill in the back for the burgers and Italian beef.  I ordered a pretzel dog with ketchup, mustard and cheese ($3.59 + .50 for cheese).  A pretzel dog just means a regular hot dog on a pretzel roll, which sounded kind of good. The dog itself was a decent dog, but the guy making it pulled the roll out of a refrigerator/freezer (not sure which it was) and put it in the microwave which gave it a kind of tough, chewy, shriveled texture. I was not a big fan of it. I wished I had just gone wi

This comforting pork stew recipe is exactly the kind of homey dish you want waiting for you after a long, hard week…and maybe a 13-hour drive. Unfortunately, I made this last week, so I couldn’t actually enjoy it today, after a long, hard week and 13-hour drive, but just editing it made me feel better. It was that good. This stew version is inspired by the classic Italian recipe, “maiale al latte,” or “pork in milk,” but instead of the usual moo juice, I decided to make my own with chicken broth and crème fraiche . I figured I’d get the same basic viscosity and fat content (okay, maybe a tad more), but also a little more flavor, and a better texture once reduced. I topped it with some fried sage, which is an optional, messy, but delicious extra step, and makes this much more restauranty. Simply heat a 1/2-inch of vegetable oil in a small pan, and toss in some (not wet!) whole sage leaves. Fry until crisp, about 10-15 seconds The classic preparation involves braising and slicing a whol

This is a restaurant I learned about because the owners have a decent twitter feed. I generally try and follow every Indy restaurant on twitter. I saw them, they interacted with me, I checked out the menu and it looked interesting. So when I was out that way one day I stopped in. It’s amazing what kind of marketing tool twitter can be. Anyway, that first lunch I was actually surprised I had never noticed this place before. It is in a strip mall near 86 th and Michigan and I have driven by it many times. The interior is nicer than I was expecting and it’s pretty large. The menu features many different Asian cuisines, including sushi, but when I’m alone I don’t like getting rolls because I can’t try very many. So on this visit I decided to go with the Chinese menu, and specifically focused on the “Tian Fu specials.” I liked that they have a nice lunch menu that includes dishes other than the standard Chinese restaurant lunch special fare (which they have as well). I ordered the Szechw

I'll be driving back to San Francisco with my partner in crime, Andrew Scrivani , after a very successful and fun-filled IFBC in Seattle. Our session went very well and a good time was had by all, or at least that's what they're telling us.  This video was posted by cookbook author and photographer , Carol Marty, on the blog Every Bite - Karen & Carol , and shows a brief snippet of our "show." You can read her post here , and/or follow her on Twitter . Thanks for sharing, Carol! I'll be back in town late Monday evening, and hope to have a brand new video posted sometime on Tuesday. Stay tuned, and as always, enjoy!

As I mentioned last week, I'm in Seattle for the 2013 International Food Bloggers Conference , and want to apologize in advance if I'm unable to answer questions and respond to comments over the next few days. Feel free to reply to each other until I'm able. Thanks! *

I met my favorite Pilates instructor for lunch the other day at Ripple Bagel Deli—we were trying to find a place in Broad Ripple (she’s working there now) that I haven’t been and she really likes this place (and so do some other friends). She was very enthusiastic about going when I mentioned it. So the menu at this place is enormous. You can pretty much get any combo of deli meat/cream cheese/cheese /veggies that you can imagine. I ended up with the “Sarah’s Secret” without sprouts and on a garlic bagel ($5.60). Sarah’s Secret is a bagel topped with very thin sliced turkey, mustard (think brown mustard here), cream cheese, and avocado. Ok, I had my doubts about how good a bagel could really be just topped with ordinary sandwich ingredients, but this was pretty darn good. The secret here is that they steam the sandwich after they put all the ingredients together. This makes for a warm, and somewhat squishy, sandwich that just tastes really good. It also makes for an extremely messy s