Meghan Laurie - Motherhood, Recipes, Home & Slow Living

What to Do With Green Tomatoes at …

Frost is coming and the vines are still full. Here is what to do with green tomatoes, from sorting to ripening to the ones I just cook green.

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Baked apple cider donuts I make all fall in our Long Grove kitchen, plus the one step that keeps them from tasting like plain cake donuts.

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Freezer apple pie filling is the most useful thing I do with apples all year. Here is the batch I make every September, and how I use it later.

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Homemade apple cider made in the slow cooker from whole apples, skins and cores and all. What to use, how to strain it, and what to do with the pulp.

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How I make homemade chicken noodle soup from a whole chicken: clear broth, real egg noodles, and the leftover trick nobody tells you about.

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The butternut squash soup without cream I make every fall. Roasted, thick, no dairy, and the trick that keeps it from turning out watery.

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Pumpkin bread with fresh pumpkin puree, and the one step that keeps the middle from turning gummy. This is the loaf I make first every fall.

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The sourdough discard recipes that actually clear the jar in my fridge, plus how long discard keeps and the one I would skip.

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How I make homemade pumpkin puree in my farmhouse kitchen, including the straining step that keeps it from turning your baking watery.

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The homemade applesauce recipe I make every fall. No sugar, three kinds of apples, and enough for the freezer to last us all winter.