From David Tanis at the New York Times, a colorful and festive salad for a holiday table. Delicious and even good left over. 2 ounces walnuts, about 1/2 cup 2 tablespoons sugar ½ teaspoon fleur de sel or other coarse sea salt, crumbled 1 shallot, finely sliced 2 … [Read more...]
Baked Macaroni & Cheese
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 traditional red beans (because that's what we had), but you could use just about any bean and this dish would satisfy you. Note that this recipe calls for cooked beans. If you are … [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...]
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