A hearty dish full of the flavors of Fall.
With a chill (finally!) in the air, Khalil curls up with a few good books (cookbooks, of course).
Never open canned pumpkin again
By Khalil Hymore
How fun is it that Halloween is on a Saturday this year? For the first time in years, I am super excited--mostly for the trick-or-treaters (a New York City first for me).
No tricks here - this recipe is a tasty Halloween treatContinue reading "Pumpkin Cupcakes with Maple-Cream Cheese Frosting" »

Some resources and ideas for feel-better-soon foods.
By Khalil Hymore
When Ashley and I were young, we could always count on our mother to make us fried eggs and bacon with plain white toast for breakfast when we were ill. That was our go to sick food. She would even be sure to cut everything up on the plate, so that the eggs mixed with the bacon, and we could dip the toast into the runny yolks--it always made us feel better. It was our special ritual, and sometimes I really miss it. I mean, let's be honest, though we loathe to admit it, most of us revert to being children the moment we come down with a bad cold or flu...or even worse food poisoning.

A delicious soup that will have you feeling right as rain.
By Khalil Hymore
When I set out to create a healthy soup, I never expected it to be SO delicious. (Scott is already asking for more!) More importantly, I really wanted to create a tasty "go-to" dish for those suffering from the nauseous effects of chemotherapy (hence the nausea fighting fresh ginger). This vegetarian soup also contains vitamin C rich sweet potatoes, high in iron fresh spinach, and protein packed tofu.
Some tips to make chicken a little more exciting
By Khalil Hymore
I rarely cook with boneless skinless chicken breast. Ina doesn't like it, so I steer clear (she is one of my demi-gods after all). But lately, I've been rethinking that humble cut of naked poultry. It's so easy to knock boneless, skinless chicken breast when you're a chef. It's often tasteless and boring. In fact, very few ingredients are so unwelcome in a restaurant kitchen. The truth is it's the skin and bones that give the chicken flavor as well as much of the unwanted fat and calories. Which is precisely why boneless, skinless chicken is so popular (oh those healthy eaters).
Because everything tastes better with bacon!Continue reading "Bacon Wrapped Chicken with Glazed Apples" »

The culinary world mourns a devastating loss
By Khalil Hymore
This week publisher Condé Nast did the unthinkable. It shuttered Gourmet magazine. This, by now, is not news to you, especially if you're a regularly reader of this blog (you know how much I loved my Gourmet). Truth be told, I was actually planning to discuss the merits of boneless, skinless chicken breast this week...no, seriously! But how could I now, with the culinary world still mourning a big loss.
A comforting meal for rough times
When the going gets tough, it's nice to go back to your roots and cook something comforting. Pork chops with spaetzle (homemade German pasta) always remind me of my grandfather who was a great cook and baker. German foods where his specialty, so whenever I get bad news it's always fun to perk myself up with dishes that remind me of him, and a simpler time.