It looks like pasta doesn’t it?
Spaghetti squash is a wonderful vegetable, it keeps well, kids will eat it, and it is versatile. A colleague gave me a squash late … Read More
I saw a recipe for Cauliflower steaks last week in the newspaper, I’d never heard of such a thing, but a little poking around on the Internet shows I must … Read More
Last summer we put up both pumpkin puree (frozen) and a nice tomato eggplant relish. It came to the dear wife to combine them both.
She made this last fall but … Read More
Sometimes I romanticize food, the smells, the textures, the memories or feelings it evokes. Savory tarts are one of those foods. They are easy to make, yet so different from normal fare … Read More
What could be more simple than pasta with cheese and black pepper aka Spaghetti Cacio e Pepe? Not much. The simple combination of pasta, fresh grated Pecorino Romano, ground black pepper, … Read More
Did you ever see the movie Mermaids with Cher, Bob Hoskins, and Winona Ryder? Cher, playing the mother, only knew how to make appetizers for dinner, she never mastered entrees … Read More
For those of you following along, you know I like bulgar. This vegetarian chili is a perfect use of it as a filler and textural component. The bulgar provides fiber … Read More
Falafel – a chickpea fritter that comes from the Middle East, is believed to have originated in Egypt where fava beans would have been used instead of chickpeas. Now a common street … Read More
This is a pretty common sauce, but since I’m making Falafel for Meatless Monday, it’s a requirement. A cucumber- yogurt sauce with a garlicky kick, it’s great on falafel, in … Read More