Category: Vegetarian Mains
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After a long weekend of excess (crab cakes, scrapple *gasp*, and Hershey kisses at the beach with dear friends; a four-course 30th birthday dinner capped off by chocolate cake from Billy's; croque madame and attitude for Sunday brunch followed by bottles of beer and our first run of Ben's backyard grill on Sunday afternoon… are…
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You'd think, with my starch obsession, that I would have mastered grits long ago. A creamy pile of long-cooked, ground-up, casing-removed, lye-soaked corn kernels – it sounds like the stuff of dreams. And it certainly is, though with the amount of time spent stirring and cooking them (because I took no short-cuts and shunned instant…
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Oh, Minimalist, how thou hast redeemed thyself. Remember when I said I might never try another of Mark Bittman's recipes again? Well, I am a generous and forgiving blogger and I decided that perhaps my blanket statement of refusal might not be wise, not when there were alluring recipes of his winking their little eyes…
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The excesses from my cooking adventures threatened to overwhelm me last week. Not a minute too soon, I found a recipe in Everyday Food's December issue for a spartan salad that promised to cleanse the bacon grease and white flour build-up in my arteries. I sliced up a few stalks of celery and shredded the…
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Oh, the glory of the humble bean. These rosy, Jacob's Cattle heirloom beans are from the last delivery of my CSA a few months ago. They came encased in papery, yellow shells which crumbled in my fingers as I tried to strip the dried beans from them. The beans were deep red with white flecks,…
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Happy New Year! 2006 is starting out well, with good food and even better company. Last night I had the pleasure of drinking a glass of rose cava (delicious! who knew?) with the lovely Miss Molly of Orangette, who was in town to visit her sweetheart. We went to Bar Carrera, and had some interesting…
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Spaghetti: is there a more perfect food? I think not. So when it gets bandied about in certain food circles that spaghetti squash is a good, calorie-conscious substitute for those chewy strands made from durum flour, it makes my hackles rise. There's nothing wrong with a little pasta, people. In fact, I'd venture to say…
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Well, it's just a veritable Russ Parsons lovefest around here, isn't it? I swear this isn't on purpose, at least not consciously (and yes, it might have something to do with the fact that I think his recipes are more reliable, but I realize I haven't tested enough from the other writers to really make…
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I've told you a bit about my notebooks filled with clippings of NY Times recipes, but I also have ring-binders (plural, yes) filled with recipes from the LA Times. Back in January 2004, Russ Parsons wrote an article about winter greens that's sadly no longer available online. Accompanying the article were three recipes, including one…
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In my CSA basket this week (am I starting to sound like a broken record with the incessant mutterings about the CSA and how it has changed my life?), I had a bunch of red Russian kale to contend with. Now, I like green, leafy vegetables just as much or more than the next person,…
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