Food Network’s senior culinary editor, Liz Tarpy, picks her favorite recipe for October.
I went to my local garden center this weekend to buy lily of the valley bulbs. Instead, I walked out with a half dozen apple cider doughnuts. I couldn’t resist the colorful display of pumpkins and gourds, bunches of dried corn, gallons of cider and bags of these cakey doughnuts (or “fat pills,” as a former boss once called them). Normally, doughnuts don’t appeal to me. But with the colors and smells of fall all around, buying the doughnuts (and supporting the local farm to boot) just seemed like the right thing to do.
It’s OK to have treats now and again, I reasoned, as long as they are balanced with more healthy choices. I can have my cake, and my vegetables, too.