Here’s this year’s Thanksgiving cranberry sauce recipe. It’s sweet and tart, vegan and low glycemic. It’s great on turkey sandwiches before AND after the holidays … it’s a keeper!
The zucchini harvest has begun! I’m not yet regretting the 5 plants I popped in the ground planning for a summer of squash blossom quesadillas and my dream of edible flower pizza, but the season is young. No doubt in a couple of months I’ll find a monstrous zucchini or two hidden under the scarlet runner beans as in years past and have to do something drastic again.
A Memorial Day weekend spent trying to refinish the kitchen cabinets is livened up with this perfect summer watermelon salad.
Climate change is the new black. My peppers and tomatoes are happy; the dog is miserable; the boy has the swimming unit in P.E. this month so he is just fine. Hot days deserve cool meals, you know, so here’s a recipe for a celery and jicama salad that promises to take the edge off the heat.
This easy vegetarian meal tastes even better than it looks. Seriously. Yukon Gold potatoes layered with Gruyere cheese and spinach – and you can top it with a poached egg for a little extra somethin’ somethin’.
Scallion pancakes are really delicious – savory and tangy with a little bit of crunch from the fried bits. And they are relatively easy as well, they just take a little bit of time.
It’s been a while since I’ve written about the wonderful recipes in Susan Feniger and Mary Sue Milliken’s Cooking with Too Hot Tamales. That doesn’t mean I’ve not been using it! – that book certainly one I’d take to be stranded on a desert island. (Along with Top Chef CJ Jacobson to cook for me!) This tangerine and watercress salad is one of the reasons why – it’s perfect for these winter satsumas and clementines piled up at the grocers. Read on.