Seeing Green
This month’s muffin experiments have been inspired by the hope of spring renewal and by St. Patrick’s Day. I’ve been throwing in green color from a wide range of sources, and have been extremely pleased with…
This month’s muffin experiments have been inspired by the hope of spring renewal and by St. Patrick’s Day. I’ve been throwing in green color from a wide range of sources, and have been extremely pleased with…
A summary of my meals on April 9, 2014: Mediterranean eggs and polenta, salade Nicoise, and roast beef with grain-free Yorkshire puddings.
An account of our gluten-free and nearly grain-free Thanksgiving dinner in 2013.
Salmon florentine baked in a pretty phyllo wrapper: creamy, crunchy, and oh so savory!
Transforming all-American turkey leftovers into Asian comfort food: fragrant pho and crisp egg rolls.
I have been a little overwhelmed by the number of pumpkin recipes that swamped the food blogosphere in the month of October. The ways people have been sneaking chunks and dollops of pumpkin into practically…
In honor of LiveSTRONG Day 2010, I prepared a yellow menu full of hearts: luscious golden chanterelle soup and spiraled pesto rolls using daikon greens and flaxseed.
In honor of the inaugural Kitchen Play Progressive Party, I cooked up the main course recipe of Manzo alla Panna, a beef roast studded with Parmesan cheese, serving it up with braised kohlrabi greens and…
A Pacific Northwest meal inspired by the flavors of Greece and Turkey: Salmon marinated in pomegranate molasses, honey and garlic, served over a bulgur pilaf studded with purple hull peas, radish greens and golden cherry…
A savory crostata of ricotta and Parmesan cheeses, sauteed beet greens and leeks, and a rustic, flaky crust.
Fricassurry? Curricassee? Whatever you want to call this curried chicken fricassee with tender apples and salt-roasted fingerling potatoes, it makes a delicious autumn meal. Amazing where some collard greens can take you!
Fishcakes are a great way to transform a small piece of leftover fish into an extra meal: these potato-salmon croquettes are crispy, filling, nutritious, and awfully tasty in a pool of roasted red pepper sauce.
A crowd-pleaser from my childhood: baked balls of stuffing mixed with onion, spinach and melty cheese.
Chard stems and okra pickled in vinegar are my contributions for this week's Preserve the Bounty challenge.
Spins on two Italian-American chicken classics---slow-braised cacciatore and breaded chicken parm---with a side of raw kale slaw with apples and sunflower seeds in a sweet, tangy dressing.
Peach butter is transformed into a sweet and tangy barbecue sauce for slathering on roasted chicken. I rounded out this Southern-inspired meal with braised collard greens and super-cheesy potatoes.
This recipe makes use of leftover risotto to fry up crispy-creamy risotto cakes, bursting with oozing mozzarella cheese and accompanied with a flavorful yogurt-based dip.
Dolmades two ways: an impromptu riff with collard greens and leftover bulgar pilaf, and a more traditional version with fresh grape leaves and a vegetarian filling.
Several uses for that homemade yogurt, including creamy polenta, tender Greek-style chicken skewers, and cherry-berry fro-yo.