Brussels Sprouts with Peanut Sauce is a vegetarian fusion of cuisine and memory with a non-vegetarian option. It took a roundabout path to arrive here—halfway around the world and back in time.
Family traditions led to an unusual name for a quick, easy-to-make Italian staple that crosses cultural boundaries.
This sauce, which works in all manner of Italian dishes calling for red sauce, blends thinking of Sicilian and Northern Italian former in-laws. It’s loaded with meats, but you can reserve sauce without meat, too. I’ve thrown in ideas for a vegetarian, too. Feeds a small army. Freezes well.
Who likes ease and options? Our garden harvest of tomatoes led to this marinara, which incorporates ingredients from Leek and Spinach Stuffed Bread: leek, garlic, spinach and an Italilan-inspired blend of herbs and spices.
A super-satisfying stuffed bread.
Upscale it with pretty folds and plated service … or make it casual, handheld fare.
Tired of French toast, pancakes and crepes? Try a twist that can be eaten plated or hand held. It’s like a pancake and a crepe got married and had kids.
This creamy, tangy, tasty nonfat yogurt needs only two ingredients, a little time and patience and an Instant Pot. It’s fermented food and “good medicine.”
One word: umami. Two words: or not…. Either way, this is a fabulous base stock that uses a few items and scraps to inject flavor into many different dishes. It’s also open to variations.
This recipe has been on my “to do” list for a year. It was a great way to close out my first year, because it debuted at a lovely celebration of another milestone: my stepdaughter’s college graduation.
For my eldest step-daughter’s graduation celebration dinner, she requested a Mexican cookout featuring her father’s grilled chicken. It became a festive occasion to build strong step-family bonds.
When I ran across my first dal recipe, I didn’t even know what the word “dal” meant. And the more I researched dal, the more I saw the limitless possibilities of this humble legume.
In search of salad sides for Cuban meals, I discovered a cabbage slaw with Cuban flair—a Mojo dressing with some added zest.
A classic Cuban dish infused with a marinade of garlic tempered by citrus and a hint of other seasonings—with a vegan option. Bonus? Two ingredient-dish.
A classic Cuban sauce featuring garlic, olive oil and citrus that is used with meat and vegetables as a marinade or even a dressing.
My family has deep strawberry roots—some of them farmed strawberries—but it was a brother-in-law who introduced me to strawberry salad—and what a wonderful introduction it was.
Fish tacos are fun and tasty handheld food. This version isn’t exactly authentic, but it’s a nice centerpiece for a Mexican meal.
Slaw served with a side of science. Royal Cabbage Slaw is not only delicious but also has some interesting chemical properties.
On Mother’s Day my eldest step-daughter and I channeled our inner artists. You can, too. Take basic artisan bread dough and turn it into something beautiful and delicious! It is sure to add color and flair to any meal or hors d’oeuvre spread.
The secret to Creamy Tomato Soup, my vegetarian take on a classic, is fermentation. It tastes rich and is versatile enough to handle different types of toppings.
Biryani was my youngest step-daughter’s special request for her graduation celebration dinner, a consolation prize for not being able to walk in a graduation ceremony. It was a beautiful consolation.
This earthy, aromatic warming spice blend adds a rich flavor to vegetable dishes and more. Go old-school and grind it by hand or keep it modern with a powered spice grinder.
My love of Indian cuisine and artisan bread collide when I discover a naan made from artisan bread dough using an electric stovetop cooking method.
Dill relish and a handful of fresh ingredients bring canned chicken to life for a quick meal that’s sure to be eaten up as quickly as its made.
Dip into some strawberries with this easy-to-make dip that also works a a spread and pairs well with many things. It looks great on a charcuterie board and at the table.
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