Category

Produce

No-Snooze Rapini with Caramelized Onions and Brown Rice Blend.

Rapini’s bold, no-snooze flavor profile boasts a pleasing bitterness that can be tamed with creamy pasta, or grains augmented with caramelized onions and garlic. With stalks more slender than found on broccoli, rapini is topped with spiky, jagged-edged leaves and bundles of compact buds. This recipe uses a tasty brown rice blend. There are several brands in the marketplace, such…

Julia’s Watercress Soup Lives On With Palate Joy

There’s no way to calculate the impact Julia Child had on generations of American cooks. For me, she provided a turning point in my culinary education. I cooked my way through her first book in my early 20’s, splattering the pages willy-nilly with sauce drips, softened butter or melted chocolate. “Mastering the Art of French Cooking  ( Volume One)” was…

Pan-Fried Cauliflower Perfectly Spiced

Ah, the somewhat neutral taste of cauliflower – it’s a canvas for delicious add-ons. I love the attitude that toasted cumin and coriander bring to the party, along with paprika, cayenne and lime zest. Pan-Fried and finished with flavor pizzaz. Pan-Fried Cauliflower with Spices, Lime, and PistachiosYield: 6 servings 1 medium-large cauliflower, about 2 pounds1 teaspoon cumin seeds1 teaspoon coriander…

Cauliflower – Pan-Fried and Seasoned to Over-The-Moon Goodness

Beautifully browned and coated with flavorful spices, these florets can be turned into a irresistible vegetarian meal by serving them over a bed of cooked farro or pasta. America’s Test Kitchen explains that cutting the cauliflower into top-to-bottom planks and then into flat-sided florets, maximizes the surface area for plenty of flavorful browning. The cooking process starts in a covered…

Fuyu Persimmons Shine in a Spinach Salad With an Asian-Themed Dressing

Fuyu persimmons are the tomato shaped variety that are a beautiful orange hue. Because they are not astringent, they can be eaten when apple-like firm, or when slightly softened. They are generally available late September through December. I love to add them to a ginger-enriched spinach salad. First, I create some ginger juice to create an irresistible edge to the…

Toasted Quinoa For Breakfast – Trio with Yogurt and Fruit

Crunchy, tasty pizzazz = Tossed and toasted with agave syrup and oil. This recipe makes more of the crunchy quinoa topping than is used in the dish. The mixture can be thoroughly cooled and stored airtight up to 1 week at room temperature. Use it atop rice, baked apples or sliced stone fruit. Breakfast Bowls with Toasted Quinoa, Kiwi and…

Clafouti with Raspberry Sunshine

Something like a custardy baked pancake, clafouti is a French dessert that showcases fruit that is covered with a thick flan-like batter. Often dusted with powdered sugar, it’s served lukewarm or within 6 hours at room temperature. In this version, raspberries are the stars. Butter a 9-inch gratin dish. If you prefer, use a 9-inch cake pan. In a medium…

Hummus for Breakfast? Scrumptious!

After our interview, I tried cookbook author Mark Bittman’s recipe for Turkish Breakfast, a cinch-to-make hummus paired with sliced tomatoes, cucumber, olives and whole-wheat toast. I added a slab of watermelon and served it for a luscious eat-every-bite dinner. Better yet, I tried it for breakfast. Delicious. Much – so much – more flavor-packed than my lonely egg. Turkish BreakfastYield:…

1 2 3 8