Sometimes I like to get fancy with ginger-infused syrups and mint leaves and stuff, but sometimes a basic punch is in order. If the weather is getting you down, throw yourself a party and enjoy a cup of this traditional and heartwarming punch.

Ingredients

• 2 liters 7-Up or a mixture of 7-Up and ginger ale (we prefer Canada Dry)
• 1 32-oz bottle pomegranate juice (hella cheap at your local C-Town or Food Dimensions) or cranberry juice
• 1 tub lime or rainbow sherbet

Directions

Combine chilled beverages in a cute glass punch bowl. Using a soup or ice cream scoop, gently plop half the sherbet atop the mixture. Add the rest of the sherbet when amount in punch dwindles.

This is my other mom’s recipe for cornbread. It’s airy and substantial all at once. I added seeded, chopped jalapenos (2 large ones) and about 1/3 cup of shredded cheese (could’ve used more…). Susan also likes adding nuts or dried fruit. I prefer a savoury cornbread, but to each her own. Anyway, it’s delicious, and best paired with Mollie’s Famous Chili, the recipe for which lives in my head and will be available soon.

CORRECTION: The recipe also calls for 2 teaspoons of baking powder. We apologize for the inconvenience. (more…)

Ingredients

Squash

• 1 medium butternut squash (prepare this first—see instructions in step 6)
• Fresh thyme
• 2 T butter
• S & P

Pesto

• 1 lb spaghetti cooked al dente
• 1 large bunch basil (about 3 cups packed)
• 1/3 cup pine nuts
• 4 cloves garlic
• 1/4 cup parmigiano-reggiano or pecorino romano cheese
• 1/3–1/2 cup extra virgin olive oil
• Kosher salt
• Black pepper

Instructional Videos

1. Peel the Garlic

Close your eyes for a minute and let’s pretend summer’s not over. I loooove fall, but I can’t help wishing for one or two more weekends of cutoff jean shorts and a wifebeater. It’ll happen.

Here’s my secret (until now) recipe—once legendary at a little place called Eat Records—for Mollie’s Famous Lemonade. When the weather feels right, load up on lemons and get to squeezin’.

Ingredients for lemonade base

• 1 part freshly squeezed lemon juice
• 1 part warm water (i.e., cold water heated in a saucepan—never drink or cook with hot water, because lead and other poisonous chemicals are more easily absorbed by hot tap water)
• 1 part granulated sugar

(I recommend starting with 1 cup of each. If you want a vat of lemonade, by all means, increase the amounts. The mix will also stay fresh in the refrigerator for up to 3 days.) (more…)

Warm up this fall with this healthy and delish recipe. It blows everything else away!

Ingredients

Main stuff

• Joseph’s low-carb wraps
• Soyrizo
• Rice (u choose what kind) cooked in vegetable broth and a little olive oil
• Shredded cheese
• Sour cream
• Your favorite salsa and hot sauce

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Combining the slightly sweet sauce of the Chicken Tikka Masala with the sugar-glazed goodness of the Popem, the ChickNut brings East and West together, resulting in previously uncharted flavor combinations. You might think it’s crazy but that’s only because you haven’t tried it yet. Just another day in the Meatloafing kitchen.

Ingredients

• 1 piece of Chicken Tikka Masala from the Indian food cart on the southwest corner of 46th St. and 6th Ave.
• 1 Entenmann’s Glazed Popem

Directions

1. Insert clean index finger into Popem, creating a hole large enough for the piece of chicken.
2. Insert chicken into hole.
3. Enjoy.

Note: This recipe can also be made with meats other than chicken. BeefNuts, PorkNuts, and GoatNuts are not unheard of. Feel free to experiment and don’t forget to share your favorite Meat + Donut combinations in the comments section of the post!

This is a quick meal I came up with on a whim kinda late last night, when I was starving and just had to work with what I had. Luckily I had some decent shit lying around so this turned out pretty great.

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