The skin of rutabagas is thick and tough, so use a sharp, strong chef’s knife to remove it entirely and cut the rutabaga. Maple syrup
I found this recipe in the food section of our local newspaper and couldn’t resist sharing it. It sounds so completely, deliciously, sinful !!
Courtesy of Carol Fenster, Ph.D. from 125 Gluten-Free Vegetarian Recipes Carol’s recipe is based on the classic, Blancmange, a sweet pudding made from milk and
Courtesy of Carol Fenster, PhD, from 125 Gluten-Free Vegetarian Recipes Carol says, “Historians tell us that amaranth was a primary food for the ancient Aztecs
This is a gem of a cake. It’s a rich, buttery cake with an orange and Grand Marnier glaze, a perfect completion to a lovely
Trouble sleeping? Overstressed? Feeling Chilled? You don’t want tea or coffee because of the caffeine and the alkaloids in hot chocolate will wire you. Instead, make
What a strange winter this has been. I live in Santa Cruz, not far from the beach. We’re used to having occasional sunny interludes between winter
These delicate, lacey cookies are so delicious that chocolate isn’t really necessary, but they are certainly delicious with chocolate as well.
For those of you unfamiliar with aioli, it is the delicate, French version of mayonnaise, easily made at home, and infinitely more delicious than the
With the arrival of the new year, the 2011 retail season
If there is a gene that predisposes us to love dessert, I have it. For the last several days I have been eating myself into
This was going to be all about persimmons and persimmon pudding, but I have just finished putting up a case of applesauce from the heritage apples
Adapted from The Food of Morocco, by Paula Wolfert In Morocco as in many Mediterranean countries, the salad course includes a variety of salads,
Courtesy of Paula Wolfert, from, The Food of Morocco The following is a treatise on how to make preserved lemons from Paula’s magnificent book, which
Chicken With Preserved Lemon, Soft Black Olives and Nigella Seeds Courtesy of Paula Wolfert, The Food of Morocco Paula says, “An absolutely delightful dish from
I admit it — I love to look at Martha Stewart magazines and marvel at the brilliantly clever holiday magic, the perfectly decorated cookies, the
At the risk of being stoned to death for blasphemy, I admit that I have never liked bread stuffing! From the time I was very
Homemade squash soup is delicious and warming, but if time is an issue, making it from scratch is a deal-breaker. Although this soup starts out
When I was running a special culinary program at a local natural foods store, I found the basics for this recipe in a monthly magazine,
Courtesy of Ed Engoron and Mary Peabody, from Chocolatique (Perseus; 2011) Ed says that white chocolate ganache is perfect for putting in his recipe for
© 2021. All Rights Reserved
Designed/Developed by Kat & Mouse