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...]
Veggie Frittata
Adapted from More-Vegetable-Than-Egg Frittata in the New York Times, by Mark Bittman. Our beautiful Wild Hope Farm farm shares have made me approach cooking from a new angle, like those reality shows where chefs are given sets of odd ingredients and must incorporate them … [Read more...]
Korean-Style Vegetable Pancakes
I think Maangchi is adorable and I love to watch her YouTube videos. The New York Times called Maangchi "YouTube's Korean Julia Child" and she has a cookbook too, Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook. If you want a straightforward Maangchi video, … [Read more...]
Cheese Enchiladas with Chili Gravy
I adore Tex-Mex food and I could eat it every night--even without a margarita. Not long ago the Washington Post published a recipe they called "Enchiladas with Chili Gravy" with a picture that made me drool. The WaPo recipe is a little complicated and involves making your own … [Read more...]
Broccoli Rabe Pasta
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...]
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