Adapted from the New York Times. Cooking the pasta only until it is al dente seems to make a big difference. This dish is really delicious and appeals to those who don't like a lot of vegetables in their pasta. If you add the meat and/or the mushrooms, you will need a 4-quart … [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 – Instant Pot
Adapted from Melissa Clark's recipe in The New York Times from Dinner in an Instant, her 2017 book about cooking with an Instant Pot. Broccoli rabe is our favorite winter green. Any leftovers from this dish make terrific soup the next day. See below for a soup suggestion. 1 … [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...]
Homemade Yogurt
My fascination with fermentation led to making yogurt at home. I am not going to claim that homemade yogurt is far more delicious than storebought, but I do control the ingredients and processing. Use an instant-read thermometer for success. After reading a lot about how easy … [Read more...]
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