Jan 7, 2015 | Food
There are times when we find a recipe and follow it and times when we buy the same-old-same-old ingredients and prepare what we’ve done in the past. But one of the challenges and joys of cooking every day is those meals when you have no idea what you’re...
Dec 31, 2014 | Food
If you’re reading this on New Year’s Eve, you’ll know that there are people, many people, cooking in my kitchen right now. One of the best things that Dan and I did even before we became parents was to start a tradition of spending New Year’s...
Dec 24, 2014 | Food
This recipe can be used as a vegetarian main dish, a side vegetable, first course or appetizer. Ingredients: About 20 mid-sized “baby bella” (aka cremini) mushrooms About 12 large shitake mushrooms (chopped cremini mushrooms and shitake total 6 cups after chopping) 1...
Dec 17, 2014 | Food
This is a simple way to make just about any dish more classy. You can prepare this with fresh sage leaves throughout the summer, but it’s especially satisfying to pick fresh sage leaves in the early winter while they’re still good, and use them to dress up...
Dec 10, 2014 | Food
This is a variation on a salad I’ve posted here before. The main difference is the dressing, a tahini vinaigrette that is my new BFF. Ingredients Juice of one ripe lemon (2 Tablespoons) 1/4 cup golden balsamic vinegar 1/3 cup walnut or canola oil 2 tablespoons...
Dec 3, 2014 | Food
This has been my go-to pie crust recipe for thirty years. Sometimes I make it without nuts, but of late I usually include the walnuts or pecans. It’s a good recipe for sweet or savory pies. Here’s the basic recipe: 2 Cups Unbleached Flour 2/3 Cups Salted...
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