Adapted from a New York Times recipe and served in 2005 with grilled halibut at the rented cabin north of Lexington. That weekend was the first time I ever set foot on the Appalachian Trail, when we hiked up to Spy Rock from Montebello. It was raining and so foggy there was no … [Read more...]
Escabeche
Pickles are irresistible. A few years ago, house-fermented pickled vegetables became fashionable at restaurants. Many of us have trouble getting enthusiastic about veggies, but I am solidly behind fermented vegetables. Escabeche refers to spicy pickled vegetables, often served … [Read more...]
Pizza Sauce Made in the Can
From Kristin Ferguson Smith via The New York Times Cooking Community. Open a 28-oz can of whole San Marzano tomatoes (if you use other canned tomatoes you may need to add a tablespoon of tomato paste for thickening). Sprinkle in some dried oregano, fresh rosemary leaves, a few … [Read more...]
Cheesy Cauliflower
Lots of baked cauliflower and cheese recipes circulate on the web, but many of them require you to make a cheese sauce. Sometimes we don't have that kind of time or patience. I'm delighted to share this quick recipe for seriously good cheesy cauliflower. It's adapted from Pumpkin … [Read more...]
Tofu Crumbles for Pasta Bolognese
Meat-based pasta Bolognese is very popular in our family, especially Dan's version. But what about our vegetarians? I found a great way to add extra protein to pasta. It's certainly not the same as meat, but it makes a fine substitute for those times when you want some pasta … [Read more...]
- « Previous Page
- 1
- 2
- 3
- 4
- …
- 59
- Next Page »