Each week we round up our favorite posts and recipes from our friends at The Kitchn.
This week, the Kitchn points out that "an apple pie without the cheese is like a kiss without the squeeze." Some people melt a wedge of cheese on top, while others grate it into the filling or bake it into the crust.
Also on the Kitchn, dyeing pasta, roasting stuffed pumpkins, a kale slaw with peanut dressing recipe, and Garrison Keillor's song about guilty food pleasures.
- Colorful Cooking: How to Make Colored Pasta: Sure you can buy pre-colored pasta at the store, but why not add some vegetable puree (or squid ink!) yourself.
- Autumn Supper: Savory Stuffed Pumpkin: What can you do with a hollowed-out pumpkin cavity besides jack-o-lanternify it? Stuff it with bread, roasted garlic, spices, and a little cream, roast it, then grab a spoon.
- Autumn Salad Recipe: Kale Slaw with Peanut Dressing: Sometimes kale tastes a little too, er, kaley, but this recipe for a crunchy, salty, slightly sweet slaw with peanuts and cider vinegar looks pretty exciting.
- Food Music: Garrison Keillor's Forbidden Tastes: This song about fried eggs with mustard and chocolate-bacon cake all stemmed from one of Keillor's Facebook updates.