Nothing says Fall like apple picking! I love to go apple picking and my reward is delicious apple pie.

This Apple Crisp Pie is one of my absolute favorites -- combining two of my favorite desserts into one is a winner every time. I made mine with a combo of Snap Dragons and Zestars, but any combination of the apples you love to eat will be equally delicious.

Ingredients:

• 1 single pie crust (I make my own, but you can use something off the shelf if you find making pastry to be too scary!)

For the Filling:

• 6-7 medium apples
• 2 T. lemon juice
• 1/2 c. granulated sugar
• 3/4 tsp. cinnamon
• 1/4 tsp. salt
• 3 T. flour

For the Topping:

• 1/2 c. flour
• 1/4 c. brown sugar
• 1/4 c. granulated sugar
• 1/2 tsp. cinnamon
• 8 T. cold butter
• 1/4 c. chopped pecans (optional)

Method:

Peel, core, and slice the apples. Toss with lemon juice to prevent browning.

Sprinkle the sugar, cinnamon, salt, and flour over the apples and stir to coat the apples.

Let them sit for at least 30 minutes to draw out the juices. 

While the apples are macerating, mix the topping.

Combine all topping ingredients, working the butter with your fingertips to create the crumble.

Preheat the oven to 450F.

Pour the apples into your prepared pie shell and sprinkle with the topping mixture.

Bake the pie for 15 minutes at 450F.

Reduce heat to 350F and bake for another 40-50 minutes.

I promise you're going to love the end result!

This sauce is so easy you'll be making it every week. In the winter you can use a large can of San Marzano tomatoes, unless of course you're somewhere near a grandma who cans them.

Ingredients:

• 2 pounds fresh tomatoes, diced
• 2 cloves of minced garlic
• 1 medium onion, diced
• 2 T olive oil
• a handful of torn basil leaves
• Salt and pepper to taste
• Crushed red chili flakes
• A splash of vermouth or red wine

Method:

Heat the olive oil in a large skillet and add the onion. Saute until the onion is translucent. Then, add garlic and saute for a couple minutes more.

Add tomatoes, juice and all. Some like to remove the skins and seeds, but I think they add flavor and texture. I love every bit of those beautiful things and don't want to waste a bit. Sprinkle with a generous amount of salt and add freshly cracked pepper.

Once the tomatoes start to cook down a bit and get soft (about 10 minutes), add a splash of vermouth. If you don't have vermouth, any wine you happen to be drinking will work just fine. I like to add a pinch of crushed red chili flakes, but this is optional. If your kids won't eat it, what's the point?

Cook until the tomatoes feel soft to the touch and the sauce begins to thicken. About 10 or 15 minutes more.

Add the basil and cook for 2 minutes more.

Serve with your favorite pasta and a glass of red wine.

Peach and Blueberry Galette

I love going to the farmers' market this time of year and can't resist the stone fruit. In particular, the peaches this year are amazing. And let's don't forget the blueberries! I look forward to fresh peach pie all year long and this peach and blueberry galette will make a baker out of you.

Ingredients:

• 5 or 6 medium peaches
• 1 cup of blueberries
• 1 cup of sugar + 2 tsp.
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 3 T. flour
• 2 T butter

Method:

Preheat the oven to 425F.

Slice peaches and place in large bowl with the blueberries. Sprinkle with the cinnamon, salt, flour, and sugar and mix until the fruit is well coated. Let the peaches macerate for 30 minutes or so. Peaches are so juicy, you'll be amazed at how much juice comes out!

Put all of that lovely juice into a saucepan and cook over medium heat for about 5 minutes or so until it thickens up. Depending upon how much you have, you can add some of it back into the fruit. The rest you can use in the morning to spread on toast!

Once the fruit is ready, you'll need to prepare your pastry. I like to make my own, but use whatever makes you happy. If I'm making a pie, I prefer a rich crust made with butter. For a galette, I will often make grandma's shortening crust. It's a little sturdier.

Roll out the pastry into a large round and place the pastry onto a cookie sheet covered in parchment paper to catch any juice that might escape. Pour the fruit into the middle and dot with the 2 tablespoons of butter. If you forget the butter not to worry. It'll still be delicious!

Roughly fold the sides of the pastry up around on the edge. You want it to have a rustic look! Sprinkle the pastry with the remaining 2 T of sugar and bake for about 30-45 minutes, or until the pastry is golden.

Your friends will be amazed.

For many years, I was against spending over $100,000 on a roof deck.

After many battles, I finally caved and voted ye to the deck.

Boy am I happy I did!

If you ever want a tour of 194 Riverside drive, I would love to show you around!

Pzweben@elliman.com

917.860.1462

Ingredients:

• 1/3 granulated sugar
• 1/3 white vinegar
• 1/3 dry white wine
• Sea Salt
• Cracked black pepper
• 3 sliced pablano peppers
• 2 pounds pickling cucumbers 🥒 (make sure there is no dirt on them)

Method:

• Put all ingredients, minus the cucumbers, in a large pot and bring to a boil.
• Add cucumber and put a cover on the pot.
• Bring to a boil and then simmer for 20 minutes.
• Let the pickles cool in the pickling liquid over night.

Enjoy!

Julie says that whenever her daughter Dylan is craving a pile of yummy pancakes for breakfast she “step things up” a bit in the kitchen and whips up this recipe by her dear, departed friend and mentor, Bruce Paltrow. “Bruce used to invite people over for his legendary pancake breakfasts on Sundays, and everyone would totally jump at the invitation and gobble them up in no time. We’ve not yet grown tired of these insanely delicious pancakes.” Julie loves adding adding whatever berries she’s got in the fridge. “Small sliced or chopped apples are amazing in them too!”

Bruce Paltrow’s daughter Gwyneth has published the recipe in MY FATHER’S DAUGHTER, but Julie wanted to share this wonderful recipe that she shares with her daughter here.

Happy Mother’s Day!

Ingredients:

• 3 cups unbleached, all-purpose flour
• 1/4 cup plus 2 tablespoons sugar
• 1 tablespoon plus 1/2 teaspoon baking powder
• 2 teaspoons fine salt
• 3 cups buttermilk
• 6 tablespoons butter, melted and cooled, plus more butter for cooking
• 6 organic large eggs
• up to 1 cup milk, as needed to thin batter
• real Vermont maple syrup, warmed

Method

1. Whisk the dry ingredients together in a large bowl.
2. Whisk together the buttermilk, butter and eggs together in another bowl.
3. Add the wet ingredients to the dry ones whisking just enough to combine (small lumps are okay). Let the batter sit, covered, overnight.
4. The next morning, heat up your griddle or favorite nonstick pan and slick it with a little butter.
5. Add enough milk to the batter to thin it to the right consistency — the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes — neither is wrong.
6. Cook the pancakes on the griddle, flipping them after bubbles appear on the surface of the uncooked side.
7. Let cook 2-3 minutes more, then remove, and eat with lots of warm maple syrup.

Here's how to do it for apartment living.

Ingredients:

• 1 4-5 lb. whole chicken – trimmed of excess fat and split, backbone removed
• 1 T. fresh rosemary s (56 grams) unsalted butter
• Salt and Pepper to taste
• 1 T. peeled and corarsely chopped garlic
• 2 T. extra virgin olive oil
• 2 sprigs fresh rosemary
• 1 lemon, cut into quarters

Method:

1. Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible.
2. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil.
3. Rub the chicken with the mixture and let marinate for at least 1/2 hour. If you've got time, overnight in the fridge.
4. When you're ready, heat up the oven to a smoking-hot 500F.
5. Place your oven-proof pan (preferably cast iron) for a couple of minutes then remove from the oven.
6. Put the remaining olive oil in the pan and the 2 sprigs of rosemary, then place the chicken, skin side down, in the pan.
7. Place your brick on top of the chicken to weigh it down and cook over high heat on the stove for about 5 minutes.
8. Then put the chicken in the oven and roast for about 15 minutes more.
9. Remove the brick and turn the chicken skin side up and roast about 10 minutes more - a few more minutes for a bigger chicken.

If you have access to a grill, just make sure those coals are hot!

Ingredients for Curing

• 1 7-8 pound brisket
• 5 0z. salt
• 5 oz. sugar
• 2 oz. mustard seeds
• 1 oz. garlic powder
• 1 oz. ground ginger
• 1/2 oz. crushed red pepper
• 4 oz rice wine vinegar

Method

• Mix all ingredients in a bowl and then coat the entire brisket
• Place in a casserole dish, cover with plastic wrap and place in the fridge.
• Cure for 1-2 days.

Ingredients for Braising

• bottle prosecco
• 2 qts. water
• 1 whole piece of ginger (sliced in half)
• 10 cloves of garlic
• 4 oz. honey
• 5 oz. rice wine vinegar
• 2 heads of green cabbage (cut into eighths)
• 10 oz. kimchi

I prefer the chunks of kimchi. Depending upon your heat threshold, you can rinse the kimchi in cold water. If you spice, use everything from the jar.

Method

• Rinse all of the dry rub off of the brisket.
• Place brisket in a large pot.
• Add all braising ingredients.
• Bring mixture to a boil and then simmer for approximately 3.5 hours, or until tender.

When the meat is tender, season with salt and pepper.

This is absolutely delicious when served with garlic mashed potatoes or potato latkes. Of course, serve a bit of kimchi on the side. Just look how beautiful it is! Oh, and don’t forget the Smithwick’s.

Ingredients

• 1/2 c. red wine
• 1 T sugar
• 1/4 c. dried tart cherries
• 1 T butter
• 2 c. canola oil for frying
• 12 wonton wrappers
• 1 3-oz. bar bittersweet chocolated cut into six pieces
• Powdered sugar for garnish

Method

Phase 1

• For sauce, in a small saucepan heat red wine to boiling.
• Reduce heat and boil gently for 3-4 minutes. The wine should be reduce to about 1/3 cup.
• Add 1 tablespoon sugar and cook 1 minute.
• Add dried cherries and cook for 2 minutes more.
• Removed from heat and whisk in butter.
• Cover to keep warm.

Phase 2

• Heat oil in a 2-quart saucepan over medium heat until the temperature reaches 350F.
• Lightly brush edges of a wonton wrapper with some of the beaten egg.
• Place 1 piece of chocolate in center and place another wonton wrapper on top.
• Press edges to seal.
• Repeat until you have 6 pillows.

Phase 3

• Cook filled wontons, one at a time, in the hot oil for about 1 minute, or until golden brown. Turn frequently to brown evenly.
• Remove with slotted spoon and drain on paper towel.
• Sprinkle with powdered sugar.

Serve these delicious pillows with the cherry sauce. If you’re feeling particularly naughty, add a little ice cream.