Category — Vegetarian Recipes
It probably won’t surprise you to hear that a lot of people ask me for advice about cooking Thanksgiving dinner. But why keep it to my inner circle? Here, in pretty much random order, are the resources, advice, and tips I have to make your Thanksgiving cooking successful!
November 18, 2016 1 Comment
My husband has been flirting with the idea of going vegetarian, and while I don’t think us meat-lovers will ever get all the way there, it is fun to try and incorporate more vegetarian and almost-vegetarian dishes into our regular dinner repertoire. This one is a new favorite, with slow-braised white beans, kale, arugula, and spinach. It’s a definite winner!
The stew is flavored by a bit of bacon, a tiny amount of anchovies, and a parmesan rind. This is like an umami trifecta! If you’re worried about the anchovies being fishy, don’t: they just add a nuttiness and a complexity to the finished dish. To make it vegetarian, just omit the bacon and anchovies.
September 28, 2016 No Comments
I got a donut pan for my birthday and have been experimenting with baked donut recipes like crazy. When I’ve tried standard flavors like chocolate and vanilla, I’ve been disappointed, frankly, because they aren’t fried like “real” donuts. But stacking the batter up with fresh berries changes the game completely. This is a cakey, muffin-y kind of donut that you can’t stop eating. Dipping them in a simple blackberry glaze just before serving makes them a near-perfect weekend breakfast treat.
July 19, 2016 No Comments
Summer is a wonderful time up in Sonoma wine country – with long days of sunshine, lots of swimming, great vineyard views, and fun time with friends. I’m always stumped about what to make for lunch, though. I often throw together some ahi tuna poke, since we have a great local source for ahi, everyone loves it, and it’s quick to put together. But in the summer, I strive to find creative ways to utilize all of the gorgeous fresh produce available at our local farmer’s market. Hence, this simple but lovely tart.
July 5, 2016 No Comments
Do you have enough labneh in your life? It really is delightful stuff. In case you’re not familiar with it, labneh is simply strained, full-fat yogurt – thick, creamy, tangy, and good on everything. It’s a staple of the Levant region (Lebanon, Syria, Palestine, Israel, and Jordan) and it should always be in your fridge.
May 15, 2016 No Comments
My Dad is good at cooking quite a few different things, but his shiitake mushrooms have got to be one of my all-time favorites. The thing about my Dad is that he loves the good things in life, so if he thinks that a whole mess of olive oil and butter will make mushrooms better, then he won’t be shy about making that happen. The main problem with these is that they shrink down so much so there are never enough and we always end up fighting over them!
April 21, 2016 1 Comment
I love candied nuts, and make them each year for the holidays. I usually do a sweet, salty, and spicy version. But lately I have discovered a way to make candied nuts that are better than the usual: by adding a generous helping of unsweetened coconut flakes to the mix. It adds a subtle coconut flavor and a welcome chewiness to the mix. I like the Bob’s Red Mill brand because the flakes are paper-thin but big enough to stand up to the nuts.
I have been putting these on all kinds of things. I first made a version with pistachios and slivered almonds and put it on a spinach salad that also had pomegranate seeds and roasted squash on it. That was great, but last night I made them with pecans to top a pumpkin pie with whipped cream.
November 17, 2015 No Comments
I apologize for the long delay between posts – I was traveling for about a month, and since coming back, have been scrambling madly to get caught up on everything I left behind. Part of my travels took me to Greece and Turkey, so I have Mediterranean flavors on my mind and on my palate.
August 12, 2015 No Comments
“Souffle” is one of those culinary terms that often has people running for the hills – they have been led to believe that making souffles is hard or even impossible. But here is a secret: many souffles are simple to make and essentially foolproof. These delicious three cheese souffles have a light parmesan crust, a healthy amount of gruyere in the souffle mix, and a slice of crusty goat cheese on top. And they only take about 15 minutes to prep and 20 minutes to bake.
June 15, 2015 No Comments
Whenever I am in need of vegetarian inspiration, I turn to my friend Heidi’s gorgeous site 101 Cookbooks. This recipe for asparagus panzanella s so good, so easy, and so quick that I know it will become a weekend lunch staple for years to come.
The recipe is deceptively simple: you toast torn bread in some butter and salt, blanch asparagus, and make an easy buttermilk dressing by shaking together just a few ingredients. But the combination is fabulous. I think it would be great with some toasted almonds or hazelnuts sprinkled on top, and will try that next time.
Alongside a roasted chicken, it makes a pretty perfect meal – and you can make all the components in advance and just toss them together right before serving. This is one you don’t want to miss! You can find the recipe at 101 Cookbooks.
June 9, 2015 No Comments