Explore Early Autumn, Cornish Pasties and more!

Explore related topics

I love summer and early autumn. Even though school has started and my life has been steadily getting packed with all the activities that come along with having a child, there is something about harvest time that makes me want to cook and preserve. My tomato plants have been producing a lot of fruit; I am overloaded with cherry tomatoes. Any that don't make it into sauce get cooked in creative ways — like this simple weeknight curry.

Egg Curry with Cherry Tomatoes

I love summer and early autumn. Even though school has started and my life has been steadily getting packed with all the activities that come along with having a child, there is something about harvest time that makes me want to cook and preserve. My tomato plants have been producing a lot of fruit; I am overloaded with cherry tomatoes. Any that don't make it into sauce get cooked in creative ways — like this simple weeknight curry.

I love summer and early autumn. Even though school has started and my life has been steadily getting packed with all the activities that come along with having a child, there is something about harvest time that makes me want to cook and preserve. My tomato plants have been producing a lot of fruit; I am overloaded with cherry tomatoes. Any that don't make it into sauce get cooked in creative ways — like this simple weeknight curry.

Egg Curry with Cherry Tomatoes

I love summer and early autumn. Even though school has started and my life has been steadily getting packed with all the activities that come along with having a child, there is something about harvest time that makes me want to cook and preserve. My tomato plants have been producing a lot of fruit; I am overloaded with cherry tomatoes. Any that don't make it into sauce get cooked in creative ways — like this simple weeknight curry.

I love summer and early autumn. Even though school has started and my life has been steadily getting packed with all the activities that come along with having a child, there is something about harvest time that makes me want to cook and preserve. My tomato plants have been producing a lot of fruit; I am overloaded with cherry tomatoes. Any that don't make it into sauce get cooked in creative ways — like this simple weeknight curry.

Egg Curry with Cherry Tomatoes

I love summer and early autumn. Even though school has started and my life has been steadily getting packed with all the activities that come along with having a child, there is something about harvest time that makes me want to cook and preserve. My tomato plants have been producing a lot of fruit; I am overloaded with cherry tomatoes. Any that don't make it into sauce get cooked in creative ways — like this simple weeknight curry.

I love summer and early autumn. Even though school has started and my life has been steadily getting packed with all the activities that come along with having a child, there is something about harvest time that makes me want to cook and preserve. My tomato plants have been producing a lot of fruit; I am overloaded with cherry tomatoes. Any that don't make it into sauce get cooked in creative ways — like this simple weeknight curry.

Egg Curry with Cherry Tomatoes

I love summer and early autumn. Even though school has started and my life has been steadily getting packed with all the activities that come along with having a child, there is something about harvest time that makes me want to cook and preserve. My tomato plants have been producing a lot of fruit; I am overloaded with cherry tomatoes. Any that don't make it into sauce get cooked in creative ways — like this simple weeknight curry.

Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the  seasonal variant for the summer and early autumn. Potatoes are used during the winter and eggplants in spring.                  Having published recipes for shakshuka once or twice before, we are well aware of the risk of repeating ourselves. Still, we…

Shakshuka With Red Peppers and Cumin

Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used during the winter and eggplants in spring. Having published recipes for shakshuka once or twice before, we are well aware of the risk of repeating ourselves. Still, we…

Recipe: Egg Curry with Cherry Tomatoes  — Recipes from The Kitchn | The Kitchn

Egg Curry with Cherry Tomatoes

Recipe: Egg Curry with Cherry Tomatoes — Recipes from The Kitchn | The Kitchn

20 Easy Vegan Weeknight Dinners — Recipes from The Kitchn

20 Easy Vegan Weeknight Dinners

Yellow Squash Soup with Spinach, just squash, bell peppers and spinach in a simple soup but somehow ever so much more. Low carb. WW friendly. Easily vegan.

Yellow Squash Soup with Spinach, just squash, bell peppers and spinach in a simple soup but somehow ever so much more. Low carb. WW friendly. Easily vegan.

Baked Horseradish Cheddar Mac and Cheese | Give your mac and cheese recipe a little kick by adding horseradish!

Baked Horseradish-Cheddar Macaroni and Cheese

Baked Horseradish Cheddar Mac and Cheese | Give your mac and cheese recipe a little kick by adding horseradish!

Pinterest
Search