Soup for You by Anne Carpenter, Reviewed

 

As a lifelong soup enthusiast, I was thrilled when Reedy Press, a local publisher celebrated for showcasing regional talent and stories, sent me their latest cookbook for review. My passion for all things brothy and comforting made this an irresistible opportunity, especially since the author is an instructor at Kitchen Conservatory, a cherished St. Louis shop and teaching venue where I’ve taken numerous classes over the years. Having experienced their culinary expertise firsthand, I can vouch for the quality and creativity behind their instruction, which shines through in this delightful collection. That said, while the cookbook is a gem in many ways, its price feels steep for its length. Let me dive into the details.

 Soup for You by Anne Carpenter, a 48-page cookbook is a visual feast, designed like an oversized magazine with vibrant, glossy, four-color photography that makes every dish look irresistible. The large, clear font is a thoughtful touch, allowing you to read recipes easily, even from across the kitchen—a boon for busy cooks. The book’s foundation is particularly impressive: it kicks off with straightforward, beginner-friendly recipes for homemade chicken and vegetable stocks. This nod to the basics, a hallmark of Kitchen Conservatory’s teaching philosophy, ensures that even novice cooks can master the building blocks of great soup.

  The recipes themselves are a standout, offering a diverse and imaginative array of dishes that reflect the author’s culinary expertise. Highlights include the Butternut Bourbon Bisque, a cozy blend of sweet squash and a boozy kick, perfect for crisp fall evenings. The Margarita Soup is a playful, tangy creation that’s sure to spark conversation at your next dinner party. I’m particularly excited to try the Basil Zucchini Soup for its fresh, summery vibe and the Creole Onion Soup, a bold twist on French onion that promises rich, spicy depth. As someone who loves recipes with quirky names (a nod to my previous posts), I’ve added the intriguingly named Oregon Soup to my must-make list, and I’ll report back on how it turns out. Each recipe feels unique, showcasing the creativity I’ve come to expect from Kitchen Conservatory’s instructors. 

   However, the book’s brevity—only 48 pages—left me wanting more. For the price, I expected a heftier collection or additional content, such as pairing suggestions, seasonal tips, or insights into the author’s process. While the quality of the recipes, the stunning visuals, and the local pride of Reedy Press make it a worthwhile addition to any soup lover’s shelf, the cost feels like a pinch of cyanide in an otherwise delightful elderberry wine.In summary, I recommend this cookbook for its creative recipes, beginner-friendly stock instructions, and gorgeous design, especially for fans of Kitchen Conservatory or those who appreciate supporting local publishers like Reedy Press. The author’s expertise, honed through years of teaching, is evident in every dish. However, the high price for its short length tempers my enthusiasm. If you’re a soup aficionado willing to splurge for quality and local flair, this book will inspire your next culinary adventure—just don’t expect a tome.

 

 You can preorder a copy here.

 

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Fireball Pumpkin Spice Muffins

 

As the leaves turn golden and the air gets crisp, there’s nothing like the warm, cozy flavors of fall to make you feel right at home. These Fireball Pumpkin Spice Muffins Muffins are the perfect autumn treat, blending the earthy sweetness of pumpkin with the fiery kick of Fireball whiskey-soaked raisins. With a hint of cinnamon and cloves, these muffins (or muffin tops, if you’re feeling fancy) are a delightful addition to your fall baking lineup. Whether you’re hosting a cozy brunch or just craving a seasonal snack, this recipe is easy to whip up and guaranteed to impress. Let’s dive into this boozy, spiced goodness that screams fall in every bite!Fireball Pumpkin Spice Muffins

1 c. golden raisins

½ c. Fireball whiskey

2 large eggs

1 c. pumpkin puree

1¼ c. granulated sugar

¾ t. ground cloves

¾ t. cinnamon

½ t. kosher salt

1/3 c. corn oil

1¾ c. flour

1½ t. baking powder

½ t. baking soda

 Preheat the oven to 400°F. Spray a muffin pan with Baker’s Joy or use paper liners.

In a small bowl, soak the golden raisins in the Fireball whiskey for 35 minutes. Don’t drain—the whiskey adds a bold flavor to the batter! Set aside. 

In a large mixing bowl, beat the eggs until foamy. Stir in the canned pumpkin, granulated sugar, cloves, cinnamon, and salt. Add the corn oil and mix until everything’s well combined.

 In a separate bowl, whisk together the flour, baking powder, and baking soda.

 Add the dry mixture to the pumpkin mixture, along with half of the whiskey-raisin mixture. Stir until just combined. Add the remaining raisin mixture and mix gently—don’t overmix.

 Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full. Bake for 20-25 minutes until the tops spring back when lightly pressed.

Let the muffins cool slightly before serving.

Tips for Success

- For an extra touch, sprinkle a pinch of cinnamon sugar on top before baking for a crunchy, sweet crust.

- If you’re not a whiskey fan, swap the Fireball for apple cider for a non-alcoholic version (though you’ll miss that spicy kick!).

- These muffins freeze well, so make a batch and save some for those chilly fall mornings when you need a quick treat.

These muffins are a celebration of fall’s best flavors, with the whiskey-soaked raisins adding a fun, grown-up twist. They’re perfect for sharing at a harvest party or enjoying solo with a good book by the fire. What’s your favorite way to savor the season? Let me know in the comments!

Makes about 12 muffins

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Long Island Iced Coffee

 

I am not really a drinker. I don’t have a problem with people who do, I just prefer to consume my calories in another way, namely, by chewing them. I do like a nice glass of red wine with a slice of pizza, and I like a margarita with Mexican food, but unless the cocktail offers something different, special, or revolves around my favorite beverage, i.e. coffee, I leave it alone. This one came to my attention not too long ago and over the weekend when I was taking a day off and binge-watching one my favorite German crime shows (Tatort: Dortmund for the curious) I decided to make one. Wow! It is good, and it is powerful. Word to the wise, don’t drink this if you have anything planned.Long Island Iced Coffee

 1 oz. vodka

1 oz. rum

1 oz. tequila

1 oz. Kahlua

4 oz. cold brew coffee

Ice cubes

Whipped cream (for topping)

Optional Garnishes:

Chocolate shavings

Cinnamon dusting

Cocoa Powder

 Fill a highball or rocks glass with ice cubes to keep your drink chilled.

 Pour 1 oz. each of vodka, rum, tequila, and Kahlua (or your favorite coffee liqueur) into the glass. This combo creates a rich, balanced base.

Pour in 4 oz. of cold brew coffee for that bold, smooth coffee flavor. Freshly made cold brew from your favorite beans works best.

 Stir in 1 oz. of simple syrup if you prefer a sweeter cocktail. Taste and adjust to your liking.

 Add a generous dollop of whipped cream for a creamy, decadent finish.

 Sprinkle with chocolate shavings, a pinch of cinnamon, or top with a fresh mint sprig for a pop of color and flavor.

 Serve immediately and enjoy the caffeine-fueled buzz!

Kickoff Kitchen: 64 Game-Day Recipes Inspired by Every Pro Football Team, Reviewed

 

As a cookbook enthusiast with my own culinary creation under my belt, I was thrilled to dive into Kickoff Kitchen: 64 Game-Day Recipes Inspired by Every Pro Football Team by Tim Lopez. This isn’t just a cookbook, it’s a celebration of NFL fandom, weaving together the unique flavors of each team’s city into a vibrant, mouthwatering playbook. With 14 years of experience cooking for the Philadelphia Eagles, Chef Lopez brings an insider’s passion to this collection, and I found myself captivated by its creativity and variety. From Kansas City barbecue to New England seafood, every recipe feels like a love letter to the NFL’s diverse fanbase, perfectly capturing the high-energy spirit of game day.

What sets this book apart is its clever structure, organized by NFL leagues and divisions, with each of the 32 teams represented by two recipes — an appetizer and an entrée. I loved how this setup lets you mix and match dishes for the ultimate game-day spread, whether you’re cheering for your home team or trying a rival’s flavors during a bye week. The “United States of Pro Football” map, color-coded by league, is a fun touch that instantly drew me in, making it easy to visualize each team’s culinary turf. Every recipe is paired with a brief culinary history and a drool-worthy photo, and I couldn’t find a single dish that didn’t pique my interest. I can already imagine cooking my way through this entire book, from crab cake bites for Baltimore pride to Green Bay’s fried cheese curds.Lopez’s attention to detail shines beyond the recipes. The pantry staples and kitchen tools sections are practical gems, ensuring you’re ready for any tailgate or watch party. I was especially impressed by the food safety tips covering sanitation, serving, and temperature control which show a thoughtful nod to real-world hosting. The index is a lifesaver (I know firsthand how tedious these are to create), making it easy to navigate the 64 recipes. Plus, the “Team Tidbits” section at the back, packed with fun facts about each NFL team, was a delightful surprise, even for someone like me who isn’t a diehard football fan. Set for release on August 26, 2025, just in time for football season, Kickoff Kitchen is a must-have for fans and foodies alike.

You can pre-order your copy here.

Many thanks to Epic Ink for providing me with an advanced copy in exchange for an honest review.

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A Recipe Ledger from 1900 – A Culinary Time Capsule of the Early 20th Century

 

I recently stumbled across something truly extraordinary — a recipe ledger from 1900 that’s as much a historical treasure as it is a culinary archive. Marked “CASH” on its cover with elegant, intricate detailing, this isn’t your run-of-the-mill ledger. It’s a vibrant time capsule, capturing the essence of life over a century ago in a way that feels both distant and deeply familiar. I can’t stop poring over its pages, each one brimming with stories from a bygone era. Inside, you’ll find a trove of recipes clipped from publications like the 'Worcester Evening Gazette' and 'Ladies’ Home Journal,' alongside official pamphlets from the U.S. Department of Agriculture. It’s a fascinating blend of the everyday and the official, preserved on pages that have weathered time with remarkable resilience.

The ledger’s pages are a testament to their age — yellowed, brittle, and speckled with foxing, those telltale brownish spots that mark old paper like a badge of survival. The recipes themselves are a delight, offering a glimpse into early 20th-century kitchens: think tangy fruit preserves, hearty breads, and resourceful dishes born of necessity and ingenuity. These aren’t just instructions for cooking; they’re windows into a world where resourcefulness ruled, and every scrap was used wisely. 

Tucked among the recipes are handwritten notes; these scribbled jottings that might be weekly expense tallies or quick calculations, hinting at the ledger’s original owner. Was it a thrifty homemaker balancing a household budget? A cook with a passion for preserving seasonal bounty? And then there’s the gem at the back: a collection of loose clippings and a letter from Boston’s Denholm and McKay Company, dated December 1, 1908, confirming a job offer. This single piece of paper feels like a breadcrumb leading to the person behind this book, perhaps someone stepping into a new chapter of life, juggling work and home in a bustling turn-of-the-century city. 

What makes this ledger so captivating is how it serves as a time capsule of the early 1900s, preserving not just recipes but the texture of daily life. The clippings include advertisements that are as fascinating as the recipes themselves. On one hand, they illustrate how far we’ve come — ads for hand-cranked washing machines or “health tonics” with dubious claims feel like relics of a simpler, sometimes naive era. On the other hand, they reveal a surprising level of sophistication, with beautifully designed layouts and persuasive copy that wouldn’t feel out of place in a modern magazine. These ads, alongside the recipes, paint a picture of a society that was both resourceful and aspirational, navigating a rapidly changing world with a sense of purpose and polish. It’s a reminder that while technology has transformed our lives, the human desire to create, connect, and savor good food remains timeless. 

The ledger also underscores the profound importance of family recipes, especially those written by hand and passed down through generations. Long before digital apps or cloud storage, people curated their culinary worlds with care, pasting clippings and jotting down notes to preserve what mattered most. These handwritten recipes weren’t just about food, they were acts of love, memory, and legacy. A recipe for a grandmother’s jam or a neighbor’s bread carried stories of gatherings, seasons, and shared meals. In my own life, I still write recipes by hand, inspired by this very tradition. There’s something grounding about putting pen to paper, knowing that these notes could one day tell my story to someone else. This ledger, with its meticulous clippings and personal touches, is a tangible link to that lost art of preservation, connecting us to the quiet rhythms of turn-of-the-century life.

Every time I turn its fragile pages, I’m transported to a world of bustling kitchens, handwritten budgets, and the hum of a society on the cusp of modernity. It’s the kind of find that makes you want to sit down with a cup of tea and imagine the hands that turned these pages, the meals they shared, and the lives they lived. For anyone intrigued by food history or the intimate details of the past, this ledger is a treasure trove of stories waiting to be explored. It’s a reminder of why I cherish handwritten recipes and the enduring power of food to connect us across time.

Artichoke-Lemon Tapenade

 

Earlier this week I dove into one of my new favorite cookbooks, Cold Canning, a treasure trove of recipes so inspiring I hope I have enough years to try them all! The first recipe that caught my eye was this vibrant Artichoke-Lemon Tapenade. It’s incredibly simple to whip up, bursting with bright, fresh flavors, and versatile enough to elevate any meal or occasion. Whether you’re hosting a gathering or looking for a quick flavor boost, this tapenade is a must-try.

Artichoke-Lemon Tapenade

 1½ c. pitted green olives

1 12-oz. jar of marinated artichoke hearts, drained

Finely grated zest and seeded juice of 1 large lemon

3 T. olive oil, preferably extra virgin

2 medium garlic cloves, peeled and halved lengthwise

Put all the ingredients in a food processor. Cover and pulse repeatedly, uncovering and rearranging ingredients with a rubber spatula as necessary, until the mixture has the consistency of a coarse, slushy relish.

Transfer to two clean ½ pint jars or other containers, leaving about ½ inch headspace in each. Cover or seal, then refrigerate or freeze. 

 For a layered and sophisticated heat, add 1 stemmed pickled Calabrian chili.

 The artichoke tapenade can be used as:

A spread on crackers or toasted bread.

A topping for pizzas or flatbreads.

A filling for omelets or sandwiches.

A dip for vegetables or pita chips.

A flavor enhancer in pasta or grain salads.

 This tapenade is a game-changer—its bright lemony notes, savory olives, and tender artichokes create a perfect harmony of flavors. The optional Calabrian chili adds a subtle, sophisticated heat that elevates it further. I’m already excited to experiment with more recipes from Cold Canning. Stay tuned for my next culinary adventure!

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Slow Cooker Enchilada Casserole – Affordable, Flavorful, and Effortless

 

Craving the bold, vibrant flavors of Mexican food but tired of the high cost of takeout? I feel you! As a die-hard Mexican food lover, I used to order in monthly, savoring every bite of enchiladas and tacos. But dining out alone isn’t my thing, and with friends who don’t share my passion for spicy, south-of-the-border cuisine, I relied on delivery—until the prices started pinching my wallet. Lately, I’ve been on a mission to recreate those beloved flavors at home, focusing on recipes that are affordable, healthy, and don’t skimp on taste. Enter my new favorite: Slow Cooker Enchilada Casserole. This dish is simple to prep, budget-friendly, and bursting with the Mexican flavors I crave. Plus, it’s made in the slow cooker, so you can set it and forget it while you go about your day. With autumn around the corner, this hearty, satisfying casserole is perfect for cozy nights and meal prep. Trust me, you’ll want to add this to your slow cooker rotation!

Slow Cooker Enchilada Casserole

 1½ lbs. lean ground beef

1 T. chili powder

1 t. ground cumin

1 t. smoked paprika (or regular paprika)

1 t. garlic powder

1 t. onion powder

1 t. dried oregano

½ t. kosher salt

½ t. freshly ground black pepper

1 15.5-oz. can pinto beans, drained and rinsed

1 10-oz. can red enchilada sauce

1 10-oz. can green enchilada sauce

1 4-oz. can fire-roasted green chilies

1 white onion, diced

10 6-inch corn tortillas, cut into wedges

2 c. shredded Mexican cheese

Optional garnishes: cilantro, pico de gallo, chopped black olives, diced scallions, sour cream

In a large skillet over medium-high heat, cook the ground beef until browned, about 7 minutes; drain. Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.

 Transfer the seasoned beef to a 4-quart slow cooker (FOUR QUART!!!). Add the pinto beans, red and green enchilada sauces, green chilies, and diced onion. Stir to combine.

 Cover and cook on Low for 3 to 4 hours, letting the flavors meld.

 Stir in half of the tortilla wedges and half of the shredded cheese. Top with the remaining tortillas and cheese. Cover and cook on High for an additional 30 minutes, until the cheese is melted and bubbly.

 Scoop into bowls and garnish with your favorites—cilantro, pico de gallo, black olives, scallions, or a dollop of sour cream.

This casserole reheats beautifully, making it perfect for lunches or dinners throughout the week.

 Freezer Option: Assemble the ingredients in a freezer-safe bag (minus tortillas and cheese) for a make-ahead meal. Thaw, cook, and add tortillas and cheese as directed.

Give this a try and let me know how it turns out! Got other slow Mexican cooker recipes you love? Drop them in the comments—I’m always on the hunt for new ideas to keep my Mexican food obsession alive.

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