The weather said “stay inside,” so I roasted everything in sight. The result? A smoky, slightly sweet and herby pumpkin soup that accidentally turned into dinner for three days.
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A one-year journey from apples to Apfelwein: this step-by-step guide and recipe for homemade hard cider covers pressing, fermenting, and bottling with plenty of stories (and a few sticky lessons) along the way.
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This Halloween, I traded costumes for pies, and it was worth it. Between the roasted Hokkaido pumpkin, buttery crust, and German autumn charm, this recipe might just convert even the most loyal Libby’s fan. Plus, a nostalgic (and slightly unhinged) look back at my family’s legendary Halloween costumes.
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