From Kristin Ferguson Smith via The New York Times Cooking Community. Open a 28-oz can of whole San Marzano tomatoes (if you use other canned tomatoes you may need to add a tablespoon of tomato paste for thickening). Sprinkle in some dried oregano, fresh rosemary leaves, a few … [Read more...]
Cheesy Cauliflower
Lots of baked cauliflower and cheese recipes circulate on the web, but many of them require you to make a cheese sauce. Sometimes we don't have that kind of time or patience. I'm delighted to share this quick recipe for seriously good cheesy cauliflower. It's adapted from Pumpkin … [Read more...]
Tofu Crumbles for Pasta Bolognese
Meat-based pasta Bolognese is very popular in our family, especially Dan's version. But what about our vegetarians? I found a great way to add extra protein to pasta. It's certainly not the same as meat, but it makes a fine substitute for those times when you want some pasta … [Read more...]
Sourdough Whole-Wheat Waffles
Adapted from PJ Hamel's Classic Sourdough Waffles recipe on the King Arthur website. I've always found pancakes and waffles to be just as delicious with whole-wheat flour as with white flour. And no one has ever said accusingly, "Gran?! Is there whole wheat in this??" This … [Read more...]
Fresh Black-Eyed Peas – Instant Pot
As the New Year gets closer in the Carolinas you start to see containers of fresh black-eyed peas in the grocery store. Like many other people who live in the South, we eat black-eyed peas at the New Year. "Collards are for a steady supply of folding green in the coming … [Read more...]
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