Life with a pescatarian means a steady search for ways to cook fish. Fortunately some other family members catch fish but don't eat them, so our freezer is often full of freshly-caught fish. This recipe is adapted from The Lee Bros. Southern Cookbook by Matt Lee and Ted … [Read more...]
Coconut Rice
From Tejal Rao of The New York Times who points out that Coconut Rice becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. The coconut milk really makes a big difference here. After … [Read more...]
Grandma Miggie’s Chocolate Sauce
I am not sure where my mother got this recipe, but homemade chocolate sauce was often available in her kitchen. The chocolate sauce was always poured over vanilla ice cream. Is there anything more delectable than melting vanilla ice cream with chocolate sauce? Sometimes I would … [Read more...]
Veggie Frittata
Adapted from More-Vegetable-Than-Egg Frittata in the New York Times, by Mark Bittman. Our beautiful Wild Hope Farm farm shares have made me approach cooking from a new angle, like those reality shows where chefs are given sets of odd ingredients and must incorporate them into … [Read more...]
Potato, Green Bean, and Spinach Salad
From Martha Rose Shulman in The New York Times. This salad is incredibly good. In fact, you could say it's "lick your plate" good! 1 pound waxy potatoes, cut in 1-inch dice 2 tablespoons finely minced red onion, soaked for five minutes in cold water, then drained, rinsed, … [Read more...]
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