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Spaghetti Squash + Herbs
I once said spaghetti squash was the most underrated yellow vegetable. I can’t think of another yellow vegetable that deserves more love. Can you? Yes, summer squash, but isn’t it an underrated yellow...
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Roasted Rutabaga
Two different presentations — same ingredients. That’s what you get with my roasted rutabaga recipe with fresh sage and Medjool dates. Last week I was staring at some rutabagas, but figured they were...
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Roasted Kabocha Squash
Kabocha squashes look great as table decorations, but they are quite tasty, too. If you have ever passed on one of these small, 2 to 3 pound Japanese squashes because you weren’t sure what to do with...
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Hayden Flour Mills Grains
You may have heard this: whole grains are good for you. You can’t pick up a food magazine or read an online article without someone beating the nutritional drum benefits of whole grains. I’m all for...
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Cranberry Brown Rice
photo © Mahatma At the partner luncheon at the annual conference of Les Dames d’Escoffier, International (LDEI.org), I filled my plate with a taste of this dish and a taste of that dish as I made my...
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Cucumber Asian Slaw
Do you like knife work? Or do you want to get better at slicing and dicing? This is a great recipe to practice knife skills and end up with a delicious, refreshing salad as a reward. I came up with...
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Za’atar Spiced Fried Okra
Okra is a polarizing vegetable. Blame it on the slime. Okra (which likely originated in Africa) contains mucilage, a sticky substance that turns to slime when okra is stewed or boiled. Gumbo...
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Torta di Spinaci
From The Essential New York Times Cookbook: Classic Recipes for a New Century By Amanda Hesser Torta di Spinaci This is a great Sunday dinner dish. Elegant it’s not, but not everything needs to be....
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Mac & Cheese – Ultimate Comfort Food
Comfort food. It means different things to different people. I have a friend who thinks of fried chicken as comfort food. To be completely honest, she thinks of fried chicken, period. In her world,...
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Jerk Spiced Okra Fries
Okra — like Brussels sprouts — is one of those love-it-or-hate-it vegetables. There isn’t much wiggle room in between. I love okra, but not unconditionally. It must be fried. What I really like — more...
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