Delicata squash is one of my favorite winter squash varieties. It is relatively easy to cut and peel, cooks quickly and has a rich, sweet flavor. (Check out last year's orzo-stuffed delicata squash for a festive vegetarian Thanksgiving entree).
You might not immediately think of putting winter squash in a Southeast Asian-style curry. I learned about …
I "met" Ivy Manning when my wife gave me her terrific first cookbook. Since then, we've become frequent visitors to each other's blogs, and we keep up on Twitter as well. (Come follow me or Ivy, we'd love to hear from you).
We've discovered that although she's an omnivore and I'm a vegetarian, our taste …
Dried fava beans (aka or ) come in several shapes and sizes; the kind you want for this salad are small and round, about the size of a chickpea, not lima bean shaped. The most typical preparation for them is ful mudammas. For today's dish, I used them in a warm salad spiked with …
Homemade minestrone has got to be one of the best rainy day foods in the world. Living in Seattle we've got ample opportunity to test that theory. It is certainly miles beyond the canned version. Add a glass of wine and a couple of big garlicky croutons to soak up the broth, maybe a salad, …
I use my KitchenAid stand mixer constantly; whether I’m mixing cake batter, kneading bread, making fresh pappardelle or just whipping cream, it sits there on the counter calling out “Put me in the game, coach! I’m ready!”, and I almost always heed the call. So when KitchenAid offered to send me out one of their pasta …
Bun (pronounced, roughly, boon), when well made, is just about one of the greatest foods ever invented. Super-thin Vietnamese rice noodles are topped with a variety of cooked and fresh ingredients, lots of herbs, and a sweet and savory sauce to make a light, healthy and superbly delicious meal-in-a-bowl. Salad and entree in one package.
I'll …
So my brother and sister-in-law were browsing their farmer’s market in Greensboro, North Carolina a few years ago when they spotted a pile of unfamiliar leafy greens. They asked the farmer how to prepare them, and her answer was simple: “well, you just boil them three times. Just like you would with any other salad.”
Now …
