SALTS

Much of this information was taken from jessicagavin.com.
Salt is the most essential and versatile product to have in your pantry.
No matter where the variety of salt is sourced from, it is made of sodium chloride and shaped like a cube in crystal form.
Among the different types of salt, measuring the same amount of volume does not always give the same salt content. For example, you would need twice the amount of kosher salt to have the same sodium level as table salt. Also, the salt content can vary between brands. The best thing to do is start off with less when you’re seasoning, then build up until you reach the desired level.

TABLE SALT

This is the “if it rains, it pours” salt which means it includes anti-caking agents to make it easy to pour. Iodized means iodine has been added, a catch-all to prevent iodine deficiency, however, it imparts a slightly chemical flavor.
Taste: A clean salt taste th...

Pumpkin-Pistachio Cannoli

A freshly-filled cannolo is one of the best desserts ever! However, they must be freshly-filled! When they sit around with the filling they get soggy. My husband and I went to Sicily in 2015 and I typed into my translating app, “Do you fill your cannoli as you sell them?” and went from place to place asking this question in Italian until I found a shop that said yes. Well, actually they said, “Si.” They were fabulous!

Here is a recipe which includes pumpkin which is perfect for fall. You can make the filling and buy the cannoli shells so it is an easy dessert.

PUMPKIN-PISTACHIO CANNOLI
From Better Homes and Gardens Best Pumpkin Recipes
Serves 12

1/2 of an 8-oz. container mascarpone cheese

3/4 cup powdered sugar

3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 teaspoon pumpkin pie spice
1/2 cup chopped roasted pistachio nuts
1/2 cup heavy cream
12 cannoli shellsRead More...

BISCUITS

Despite the convenience of frozen and refrigerated biscuits, there is nothing quite like a homemade one. Einkorn flour makes a wonderful, buttery biscuit. Here are two of my favorites....

EINKORN BISCUITS

Jovial Foods

Makes 12

3 cups (360g) All-Purpose Einkorn flour or 3½ cups (336 g) Whole Grain Einkorn Flour or 1¾ cups (350g) Einkorn Wheat Berries ground to flour
2 tablespoons sugar
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
8 tablespoons (113g) cold unsalted butter, cut into ¼-inch cubes
¾ cup (185g) cold buttermilk

In a large bowl, mix together the all-purpose or whole grain flour, sugar, baking powder, baking soda, and salt.
Work in the butter with a pastry blender until the mixture resembles coarse meal.
Pour in the buttermilk and squeeze the dough through your hands until the dough just holds together. Kn...

COOKWARE

I love pots and pans! I love to cook, so it makes sense that I have my favorite pots and pans. Here are some of my favorites with the good and bad things about them. I have also included some that I would caution you against using.

#1 - CAST IRON

If I could only have one pot/skillet, it would be my cast iron skillet. People have been cooking in cast iron for millennia. Whether you are cooking on an induction stove top or over a wood fire, cast iron is fabulous. There are some things that I would never cook in anything but cast iron – cobbler, cornbread, frittata, to name a few. Cast iron just makes the crispiest, most delicious crusts on these things.

Pros:

They're affordable. You most likely can find them in your grandmother's kitchen cabinet. Antique stores and garage sales are great places to buy them.
They come in a great variety of sizes, shapes and uses – from Dutch oven...