Archive | Gluten-Free or modifiable RSS feed for this section

Saag with Collard Greens, Kale and Spinach – Recipe

Saag with Collards and Kale (Indian style long-cooked greens)

It is a depressing fact that 99% of Indian restaurants in America serve the same darn 10 items. Which is a crying shame because there must be 10,000 other terrific dishes that you’ll only get to try if you make them yourself (or have an Indian friend that wants to hook you up with the …

Continue Reading

Maple-Roasted Shiitake Mushrooms – Recipe

Maple Roasted Shiitake Mushrooms

When I was a kid, I would see my uncle Irv mix together his breakfast plate full of waffles, eggs, bacon and syrup, taking bites of everything together, and I thought it was horrifying. The idea of mixing sweet, smoky, savory and salty items together wasn’t something I would even consider. Now I realize he …

Continue Reading

Kala Chana (Black Chickpea Curry) – A Guest Post from Amee of Rabbit Food Rocks

Kala Chana (Curried Black Chickpeas)

When I was about 11 or 12 years old, I’d ask mom what’s for dinner, and she would reply “rotli, daal, bhath, shaak” (which translates to the mundane Indian weeknight meal of “flatbread, lentil soup, rice, and side vegetable”). Sounds interesting or exotic to others, but this is actually quite dreadful to the Indian-American kid. …

Continue Reading

Kasha Pilaf with Dates, Pistachios and Baharat – Recipe

Kasha Pilaf with Baharat, Dates and Pistachios

I originally made this pilaf to stuff in cabbage rolls, inspired by this lovely post from Give Recipe. My version of the stuffed cabbage was good, but the sauce I came up with didn’t knock it out of the park for me. The pilaf, on the other hand, I just loved. I made way too …

Continue Reading

Quick Marinated Feta with Orange, Mint and Aleppo Pepper – Recipe

Quick Marinated Feta

Here’s about as easy an appetizer as you could want for a Middle Eastern or Mediterranean meal or cocktail party spread.  We’ll just make a quick marinade of good olive oil with garlic, Aleppo pepper, orange zest and fresh mint, pour it over the top of a block of feta cheese and serve it forth …

Continue Reading

Cream of Stinging Nettle Soup – A Guest Post From Laura of Hip Pressure Cooking

Stinging nettle soup made in the pressure cooker

Introduction to Pressure Cooking

Pressure cookers considerably shorten the cooking time of just about anything – including soups!

A pressure cooker is a normal high-quality stainless steel pan with a fancy top which seals shut at the beginning of cooking and traps vapor inside allowing the pressure to build and internal temperature to rise higher than what …

Continue Reading

Pan Roasted Brussels Sprouts with Shiitakes and Smoked Paprika – Recipe

Pan Roasted Brussels Sprouts with Shiitakes and Smoked Paprika

Brussels sprouts are oddly fashionable these past couple of years. They have two things going for them:

Underdog status. A lot of people hated them because they were boiled to death for much of the 20th century.
But they are actually delicious when prepared well.

Now we’ve caught on that they are wonderful when pan-fried, deep-fried, broiled, roasted or …

Continue Reading
Page 12 of 35« First...1011121314...2030...Last »