Can’t Mock this Cassoulet
My inelegant recipe with tinned beans may not meet Elizabeth David’s standards but makes a delicious meal with less fuss and improves upon the “quick” version with which I started. Continue reading Can’t Mock this Cassoulet
Category: Course
Ample Applause for Apple Cider Vinaigrette
I made this apple cider vinaigrette dressing recipe last weekend for an arugula salad with roughly chopped, honey-roasted almonds for dinner guests who loved it. Continue reading Ample Applause for Apple Cider Vinaigrette
Deep-Fried Buddhist Goodness in the South
For a deeper and more disciplined experience, use a pestle and mortar with fresh ingredients when you have the time. For a faster and easier experience, use the garlic and onion powder – particularly on a weeknight – when you need a quick and tasty dinner treat. Continue reading Deep-Fried Buddhist Goodness in the South
Lemongrass Tofu Lesson
My fried lemongrass tofu produced a desireable, crisp exterior and a textured soft curd interior, but the flavors underwhelmed. Continue reading Lemongrass Tofu Lesson
Seaweed Wrapped Tofu
The roasted seaweed wrapped around the tofu in the dish imparts a vegetarian “fish” flavor. Continue reading Seaweed Wrapped Tofu
The Outer Limits of Cauliflower
Have we asked too much of cauliflower? Has the cauliflower craze played out in American cookery? If new experimentation with cauliflower continues to lead to dead ends, will its popularity wane? Continue reading The Outer Limits of Cauliflower
Cannellini and Broccoli Pie with Polenta
A simple, inexpensive, tasty, and all-vegetable version of Shepherd’s Pie made with cannellini beans, broccoli and polenta. Continue reading Cannellini and Broccoli Pie with Polenta
Remembering Pasta Fagioli in the Piedmont
A simple dish of pasta and beans takes me back to the warm hospitality of Italy. Continue reading Remembering Pasta Fagioli in the Piedmont
Eggcellent Indian-Spiced Breakfast Hash
The garlic, fresh ginger, crushed red pepper, turmeric, and mustard & coriander seed amazed us with bold flavors in this hash. Continue reading Eggcellent Indian-Spiced Breakfast Hash
Give Thanks to the Lard!
Up until a about 100 years century ago, lard was a popular source of fat for cooking and baking all over the world. In the last decade, trend-setting American chefs began using lard in their recipes (fat rendered from pigs). What changed? Continue reading Give Thanks to the Lard!
Place at the Table 