I’ve been doing a little wine reading lately, and a word that keeps popping up is “brilliant.” It doesn’t relate to intellect but to surprise and fortuitousness and spark, to something that is just immediately right on the taste buds. That would be this Quiche from the December (and final) issue of Cooking Light magazine.… Continue reading A brilliant quiche
Lucky for us, the new issue of Taste of Home magazine with its centerpiece on sheet pan suppers arrived before the snow (none of this carry on through rain, snow, sleet foolishness for our carriers). The frozen stuff started before daylight and continued all day, but we had a tiny pork tenderloin in the freezer… Continue reading Stopping by the kitchen on a snowy evening: Honey-garlic sprouts and figgy pork tenderloin
The name for this Israeli dish sounds like a ’50s doo-wop group but learn it anyway. The name has its origins in the Arabic word for mixture and came to Israel with Jewish immigrants from North Africa. It’s a tasty, healthy meal with a kick. Also easy, did I mention that? The most challenging part… Continue reading Shakshuka! What? It’s OK — you know the ingredients even if you don’t recognize the name
We are covered up in summer squashes and sinking fast. Corn and tomatoes are advancing from the east (the garden). I spend more time in the kitchen these days than at any other time of the year because you can only give away so many zucchini and hot peppers. Stoic and I made two kinds… Continue reading I’m as corny as Kansas in August, slow-cooker corn chowder without cheese
I don’t know why, but it started with purchased tzatziki (cucumber, yogurt and garlic), which is really good on a chicken or tuna sandwich. Then, of course, the poppy-seed dressing and now a tomato-basil vinaigrette that’s out of this world. We’ll forget about the mayonnaise with siracha, soy sauce and sesame oil added for garnishing… Continue reading Summer sauces; tomato-fresh basil-garlic vinaigrette
A young friend who’s working harder than any human bean should have to, says clients buying her family farm’s CSA subscriptions often ask what to do with chard. You can cook it like fresh spinach or you can take a couple of extra steps to fix this Lebanese Swiss chard from therecipehunters.com. It may… Continue reading And I don’t like chard . . .
Thank goodness I got up at dawn last Saturday or I wouldn’t have known I’ve moved into “a new decade.” That’s the expression at this 8 a.m. Weight Watchers meeting for dropping into a new set of numbers. In my case, that’s going below 200 pounds for the first time in four years. The last time I… Continue reading A new decade; best marinara sauce ever!