It seems common that when someone converts to vegetarianism or veganism, one of the initial responses is to try “replacement” products such as Tofurky or “sausages” made from wheat gluten. … Read More
I haven’t met anyone who doesn’t like samosas. That spiced potato filled pocket of goodness that seems to be a requirement at every Indian meal I’ve eaten. I love the … Read More
I hate to admit it but I’m not getting any younger. And part of that, other than a bad back and shouting at teenagers on the lawn … (OK maybe … Read More
Not just for pies and soup, pumpkin is an excellent addition to savory dishes.
For a cool meal with a little “Wow factor” try these “mocki-rolls.” I substituted steamed Swiss chard for Nori and quinoa for rice. Fillings are limited only by your imagination. … Read More
Sous Vide Short Ribs, glazed with Char Sui inspired BBQ sauce – ultra tender beef just in time for the Fourth of July!
Nothing says “Spring” like Asparagus or Morels. Celebrate the season by combining them!
Because French green lentils stay firm when cooked, they are ideal for a warm salad.
A riff on traditional Shakshuka with eggs poached in a rich tomato sauce bolstered by with seasonal vegetables typically found in Ratatouille.
Gastronomic Gardener 2010-2022