Adapted from a Plated recipe, here is a quick chili with amazing flavor and texture. You can tailor the "meat" to your audience. For example, the plant-based Beyond Burger can be crumbled and sautéed, then added to this chili. You can add grated cheese and dollops of full-fat … [Read more...]
Yellow-Eye Beans – Instant Pot
We love Rancho Gordo heirloom Yellow-Eye Beans that we learned about from Kathleen Purvis in the Charlotte Observer. We try to keep tasty cooked beans in our fridge at all times for the resident pescatarian who can only eat fish 3 times a week. Sometimes we cook beans in the slow … [Read more...]
Basic Spaghetti
I love pasta and at least every week or two spaghetti with tomato sauce shows up on our dinner table. My go-to tomato sauce is based on an old Cooks Illustrated recipe for Spaghetti Puttanesca from March & April 2002. Since Grandpa is a vegetarian, we don't put meat in the … [Read more...]
Adas Polo – Persian Rice with Lentils
We love to eat at Rumi's Kitchen in Atlanta, a very popular restaurant with Persian-influenced food pleasing vegetarians and carnivores alike. Rumi's Kitchen has a side dish called Adas Polo worthy of a main course at our house. The recipe below is a combination of one from … [Read more...]
Lemon Spaghetti
This marvelous dish from Christopher Kimball's Milk Street seems so simple, but one forkful and you will be gurgling with pleasure. 5 tablespoons butter, divided 8 medium garlic cloves, minced 1 teaspoon red pepper flakes 3/4 cup dry white wine 12 ounces spaghetti or … [Read more...]
- 1
- 2
- 3
- …
- 8
- Next Page »