Vegetarian Pozole de Frijol – Quick and Hearty Soup with Hominy and Pinto Beans – Recipe

Vegetarian Pozole de FrijolPozole (also spelled posole) is a soup or stew made all over Mexico, dating back to pre-Columbian times. Vegetarian pozole is almost a non-sequitur, because the original is heavy on the pig, but this version is delicious and filling so I don’t think you will miss the meat. It makes a terrific …

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Spicy Mama Lil’s Spaghetti alla Carbonara – Recipe

Vegetarian Spaghetti Carbonara with Mama Lil's Spicy Peppers

Spaghetti alla carbonara is one of those great Italian dishes that comes with multiple-choice apocryphal explanations for the name. Possibly it is in the style favored by a group of charcoal makers, or coal miners, or maybe it was named after the charcoal burner it was cooked on. In any case, the traditional version is …

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I Like You (Hospitality Under the Influence), by Amy Sedaris – Cookbook Review with Recipe for Greek Koulourakia Cookies

Koulourakis (Greek cookies with cardamom)

For those of you who aren’t familiar with her work (most famously Strangers With Candy), Amy Sedaris is crazy. Bug f’ing nuts. Mad as a hatter.

While most of us who came of age in the late 60’s and early 70’s raced away from the aesthetics and values of that time, Ms. …

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Irish Soda Bread – Recipe

Irish Soda Bread

Irish soda bread is great to have in your arsenal. It it is leavened with baking soda and buttermilk instead of yeast, so you can go from conception to hot bread on the table in under an hour, with only a few minutes of active work. It adapts beautifully to being made …

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Easy Eggplant and Ricotta Rolls with Ajvar (or Tomato Sauce)

These little rolls of roasted eggplant with a ricotta filling and a simple sauce are minimal work and make a satisfying appetizer or side dish.

I sauced mine with ajvar, a mild spread of roasted red peppers that is popular throughout the Balkans. Ajvar is fairly easy to find at gourmet grocery stores (or from …

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Polenta With Sauteed Chard and Gorgonzola

As fall closes in on winter, the cold weather greens and warm, filling grains figure more in our cooking. A lazy weekend day meant I had time to make polenta the slow way instead of using the quick cooking (but not instant) de La Estancia brand. I followed Marcella Hazan's "no-stir" method, which really isn't …

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Farro Salad With Chanterelles, Fennel and Apples

Farro salad with chanterelles, fennel, apples and parmesan

This is my second take on chanterelles and farro. The first one was a hot entree, with sauteed apples. Today’s variation is a salad, with shaved apples, fennel, and parmesan. The first dish used an apple “balsamic” vinegar to make an emulsified butter sauce. For the salad, I …

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