Links: Pumpkins, Pickled Ginger and Kimchi

November 4, 2012(updated on April 27, 2023)
winter squash

Finally, here are links to a few things I published elsewhere over the last week.

  • Over at Simple Bites, there was my Maple-Sweetened Pumpkin Butter. It’s not safe for canning, but it keeps in the fridge for several weeks and freezes like a dream.
  • What’s a squash hater to do in this season of pumpkin-spice-everything? I say, turn to chai and I did a round-up of tasty autumnal alternatives for Table Matters.
  • Finally, for the FN Dish, I made Ina Garten’s Skillet Brownies. I served them for dessert at a little potluck, but after the trying week the east coast has had, I encourage you to make them for friends, family, first responders and anyone else who needs a little comfort and chocolate.

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3 thoughts on "Links: Pumpkins, Pickled Ginger and Kimchi"

  • Marisa,
    I LOVE LOVE LOVE your blog. Oh, yeah, I LOVE LOVE LOVE your book. I have made maybe 3 recipes so far, plus your instructions just generally give me confidence to alter what I see elsewhere (a tomato-apple chutney recipe by Simon Pearce, glassmaker in Vermont). Next on my list is Tomato Jam, limes a-ready, then a marmalade medley ( I have Meyer lemon tree just ready to ripen up).

  • Oooh, that how to brew coffee link is fabulous! I rarely make coffee and own a coffee maker just for when we have dinner parties, but I can never remember how much to use to brew. This will help tremendously! Thanks for sharing it.

  • Have been thinking of you and your husband during Sandy. Hope you are safe and well!
    Made Ebelskiver (Danish apple pancake balls) for after church lunch today here in ND and used your apple cranberry jam for the insides. Great way to use jam! Read you almost every day– take care!