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...]
Puerto Rican Beans and Potatoes
Adapted from The Wanderlust Kitchen. I used wonderful Rancho Gordon Yellow Eye beans instead of small red beans, but you could use just about any bean and this dish would satisfy you. 1 tablespoon olive oil 1 yellow onion, diced 1 red bell pepper, diced 1 jalapeño, seeds … [Read more...]
Cauliflower al Forno
Adapted from David Tanis's recipe in the New York Times that included pasta and cheese. While I was preparing that dish, my only desire was to eat all the cauliflower that went into it, omitting pasta and cheese. So with a change from sautéed to roasted cauliflower, here is the … [Read more...]
Garlicky White Beans & Broccoli Rabe
Adapted from Melissa Clark's recipe in the New York Times, a preview of her Dinner in an Instant (2017) book about cooking with an Instant Pot®. I don't have an Instant Pot® but fortunately one lives upstairs in our current abode. In fact, this recipe would be just as easy using … [Read more...]
Yellow-Eye Beans
We got some Rancho Gordo heirloom yellow-eye beans from Amazon on the advice of Kathleen Purvis of the Charlotte Observer. We cooked some in the slow cooker and the first batch went into delicious bean dip for the crazy days and nights of moving week. The second batch cooked … [Read more...]
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