Around here, we wake up with Nespresso every morning. Some mornings we wake up to a couple of Nespressos. each.  So I am delighted to share the newest in the line of Nespresso coffee makers-the VertuoLine!  The VertuoLine makes big American-style cups of coffee-perfect for entertaining, baking, and on mornings when even a double-shot won’t do the job.  This machine has the advantage of making both the big cups you need on early mornings and perfect espresso drinks for late nights and dessert pairings.  The best part is every cup-big or small-is topped with Nespresso’s signature foamy, fragrant crema.

Coffee Shake

serves 2, prep 5 min, recipe courtesy of Nespresso

• 1 VertuoLine capsule, cooled
• 2 oz cold milk
• 1 pint vanilla ice cream
• chocolate syrup, optional

1. Brew a big cup of coffee, a strong flavor such as Stormio or Decaffeinato if it’s late.
2. In a shaker or blender, mix coffee, milk, and ice cream until smooth and combined.
3. If desired, line two glasses with a swirl of chocolate syrup and pour shake evenly into both glasses.

So, the cardiologist says to eat five servings of non-shell fish a week.  I have never been a big fish eater so I am doing my best to comply.  Luckily, I am finding that the more fish I eat, the more I like it.  Firm white fish has a wonderfully filling texture and meatiness that doesn’t make you feel overfed.  Likewise, fattier fish, like salmon, taste rich and indulgent.  The extra bonus is how quickly it cooks-always a plus when looking for fast weeknight meals.  Tacos are one of our go-to weeknight dishes so fish tacos are an easy transition.  Below are two versions we’ve loved.  The first is a quick weeknight style and the second is a little more intense! Click here for the recipe »

I’ve wanted to share this pie with you for years.  Years!  But since no one cares about pumpkin pie after Jan 1st and my prior mentioned problem with, er, planning, I’ve never had a post ready to go at a relevant time.  But this is the year-although the photos are dated (seriously I cant possibly make pumpkin pie before the actual holiday, can I?), this is absolutely my favorite pumpkin pie.

Pumpkin pie is such a must-have tradition at our Thanksgiving table, yet it has always been my least favorite pie.  Don’t get me wrong, I always have a couple slices-it is still pie after all-but I never had the same passion for it as other pies and rarely made it myself.  When a co-worker told me a couple of years ago that she makes the BEST pumpkin pie, I was curious.  Was there actually another recipe for pumpkin pie different than the ubiquitous Libby Pumpkin Pie Recipe?  And it actually tasted different?  No way.  I had her write down the ingredients and vowed to try it, but didn’t really expect much.  Well I was floored by the difference this pie is creamy and luscious.  The combination of pumpkin with a hint of spice was so familiar yet so much better!  I have to say that I love this pumpkin pie and now look forward to making it every year.

Click here for the recipe »

I have never been very good at getting new holiday recipes up before the holidays.  Mostly because we like to eat the same things over and over, but also because planning ahead is not my, er, forte.  I am more of a seat of the pants, spontaneous, give-in-to-every-craving type cook.  So lucky, lucky I had a craving for fall flavors and it just so happens I discovered this earthy and savory holiday-ready side.  Sweet and peppery Caramelized Butternut Squash has been on the menu for the last few Thanksgivings but there might have to be an upset this year.  I don’t like my butternut squash too sweet and this Gruyère rich, creamy gratin fits the bill.

Click here for the recipe »