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...]
Avocado Dressing
From Blue Apron. I was amazed that this delicious dressing subdued a huge tangle of thin-sliced kale into a well-behaved healthy salad, tastier than I had thought possible. 1 ripe avocado 1 lime 1 clementine 1 clove garlic, minced 1 jalapeño pepper, seeded, stemmed, and minced 3 … [Read more...]
French Apple Cake
From Christopher Kimball's Milk Street, a delectable apple cake that our family enjoyed during Christmas week of 2017. The cake reminded me of Jack Kerouac's famous endorsement of apple pie in On the Road: “I ate apple pie and ice cream—it was getting better as I got deeper … [Read more...]
Brown-Butter Cornbread
Adapted from Melissa Clark's recipe in The New York Times. I know we have three other cornbread recipes, but this is the only one with our beloved maple syrup supplied from Highland County, Virginia, by Uncle Steve. When we tried this recipe on New Year's Day 2018, I cut the … [Read more...]
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