The big apple! I had arrived, meeting my sister halfway across the large amount of space that separates us. I call this a trifecta year for me, as there are many times I go without seeing my only sister for spans of two to four years. Well my friends, this year, I was so blessed to have three wonderful visits with her. 

This trip was especially special as my lovely sister was nominated for Best New Voice in the Saveur Blog Awards. Many of you graciously spent your time to vote for her (Much Appreciated By the WAY). 

We left our husbands and children behind and decided to take on this town. Food being our main focus, it was almost too overwhelming. Two girls from Utah, two very different life paths, one common interest: Good Food! 

Our first morning, we both woke with excitement as we were eager to walk the streets of Manhattan. The first stop on our agenda was finding that truly amazing cup of coffee. As we meandered the streets, attempting to find our bearings against the tall metal landscape, we anticipated finding a coffee shop we saw on yelp. A divine intervention occurred and a lovely local stopped us as it was apparent that we were "lost".  I said we were looking for coffee at said location, he shook his head and said, "No". Stunned I wasn't quite sure how this was going to go, he then proceeded to say, "You want the best coffee? You are already here" and pointed behind us. There before our eyes was in fact an amazing shop Little Collins, and yes the coffee was amazing.

No trip would be complete without savoring a giant plate of house-cured pastrami. So a trip to Carnegie Deli had to occur. Here my mother ordered the fluffiest and biggest matzo balls I had ever see! It was like giant pillows that you wanted to rest your head on. Surprisingly, I was able to order my sandwich on gluten free bread. Also on the menu, Gluten Free New York Cheesecake! It was like destiny had pulled me in to indulge in the New York experience despite my inability to have gluten.

We continued on enjoying the sites, architecture, and having fun as a family. My mother and father also had flown out to enjoy the experience. I stumbled across another amazing find, which was PizzaArte and the gluten free pizza is a must do! You will be transported back to a time when you could remember what "real" pizza tasted like.  We hit central park, the Natural History Museum, Times Square, and much more. A lot in two days! 

Finally the good news. The conclusion to the whole purpose of the trip. NorthWildKitchen did in fact take home a prize for Editors Choice for Best New Voice. But in a surprising twist and well deserved finale, she also took home Saveur Magazine's Food Blog of the Year! So congrats my dear one, thank you for the memories, and once again, job well done. 

Fall. Crisp, clean air. Leaves gingerly leaving the strong branches to which they had clung to since spring. And now baking. There is something exciting about the prospect of the changing seasons. Fall has always been my favorite. I enjoy the beautiful array of colors that blanket the Wasatch front mountain range in my backyard, and anticipate the white blanket of snow to follow. It also brings a sense of coziness. Grabbing a blanket to snuggle in, and saying goodbye to the drenching heat of the summer sun. 

While I enjoy a good cookie, my go-to choice is not usually chocolate chip. However, these cookies add a special kick. Also an interesting technique of rolling the cookie dough in powdered sugar before baking creates a thin glaze on the finished product. I obtained this recipe from the Sandlake Country Inn in Oregon years ago. One of my fondest vacations with my husband. The Oregon coast was just beautiful, serene, and calming. (Well except for the bear episode on one of our morning runs, but that is a story for another day). We were able to unplug from the hustle and bustle of our daily lives, and simply just enjoy the moment. Which I hope you can also do with this special treat.

These cookies are the quintessential opener to the fall season, and I highly recommend making a batch to share with friends or family. Of course, you can always keep them for yourself. (I promise not to tell)

Ingredients:

1 1/2 C Brown Sugar
2 Sticks of Butter (unsalted)
2 Eggs
2 C Flour (I use Cup4Cup GF) 
1 tsp Baking Soda
1 T Cinnamon
1 tsp Ground Ginger
1/2 tsp salt 
1 tsp Vanilla Extract
1 C Chopped Pecans
1 1/2 C Chocolate Chips
Powdered Sugar

Cream the butter and sugar until light and fluffy. Then add the eggs and vanilla. In a separate bowl combine the dry ingredients, and add slowly to the butter mixture. Fold in the nuts and the chocolate chips. Refrigerate the covered cookie dough overnight. 

Preheat the oven to 350 degrees. Form dough into 1 inch balls and roll in powdered sugar until well coated. Place on ungreased cookie sheet for 8-10 minutes. 

Try not to eat all in one sitting. (BTW, I made these cookies with the GF flour and it didn't slow anyone down from eating them)

Enjoy! 
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Fall is absolutely beautiful in the Wasatch Mountains. We decided to go up for an overnight camping trip with our wonderful friends and neighbors. The menu's main attraction would be shredded beef and chicken tacos for dinner, and I knew that these radishes would be a wonderful accompaniment. The flavors of tangy and tart, with a crisp bite compliment both flavors of the meat. Plus you can really diversify the taste to fit your own preference. Add a little more black peppercorns or garlic. 

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​Ingredients

1 bunch radishes 
1/2 C white vinegar 
1/4 C apple cider vinegar
3/4 C water 
2 T Raw Honey
2 tsp Salt
1 tsp mustard seed
black peppercorns
garlic cloves

Slice radishes thinly and place in two small mason jars. In small saucepan, boil both types of vinegar, water, honey, and salt. You can then add mustard seeds to both jars. If you would like you can add a few black peppercorns or whole cloves of garlic to the pickles (I would recommend 1-2 cloves per jar). Place on lid and put in the refrigerator. Recommend eating within one to two weeks. 

My absolute favorite salad contains summer fresh tomato, cucumber, and feta with my go-to vinaigrette. It is so easy, so tasty, and so easy! I usually find myself whipping this up to take to work at least a few times a week. An heirloom tomato really allows for a special treat. The only downside is I can't have it year round. 

This vinaigrette pairs well with chicken and fish as well. 

I hope you enjoy.

Ingredients:

• 1/2 tsp Ground Oregano
• 1/2 tsp Dried Basil
• 1/2 tsp Granulated Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Salt
• 1/8 C Red Wine Vinegar
• 1/4 C Extra Virgin Olive Oil

Combine spices and vinegar together. Slowly whisk in the extra virgin olive oil so that it emulsifies. Top your favorite vegetables or salads. Easily can be doubled.