Broccoli rabe is a tasty yet slightly bitter green that might be an acquired taste. Over the years of preparing vegetarian meals in a hurry, we have expanded our taste buds to enjoy broccoli rabe. Indeed this pasta has become comfort food for us. Some recipes recommend blanching … [Read more...]
Fish Plaki
My favorite dish at Pyewacket, a Chapel Hill restaurant of years gone by, was called Plaki. The sauce of olive oil, white wine, and caramelized onions was addictive, not to mention the white fish that wasn't fishy at all. I later learned that "plaki" is a Greek description for … [Read more...]
Porchetta Pork Roast
From Melissa Clark in the New York Times, here is an unbelievably delicious pork roast for your festive table. Melissa says: This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make … [Read more...]
Butternut Squash Soup
Adapted from Ruth Reichl's My Kitchen Year (2015). Ruth describes this soup as “the most luxurious vegan dish I know.” On that first dreary and cold day of fall, this soup is comforting and so good. When we went to visit my brother Steve in November, he gave us a box … [Read more...]
Baked Macaroni & Cheese
Via a great story in the Charlotte Observer by Kathleen Purvis (originally titled "The black & white of mac & cheese"), a mac'n'cheese adapted from Epicurious, contributed by Robbie Montgomery of Sweetie Pie soul food restaurants. I had never had mac'n'cheese containing … [Read more...]
- « Previous Page
- 1
- …
- 5
- 6
- 7
- 8
- 9
- …
- 20
- Next Page »