Of all the new recipes I developed for the cookbook this has to be one of my favorites. I’m excited to share it with you as a sneak peek today. The contest in this article is over (Melyssa S. was the winner), but maybe …
Read MoreI’ve written about buckles a couple of times in this space: the original raspberry-blueberry buckle that got me started making them, and a peach and sour cream variation that I made on vacation in hot, hot eastern …
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Kinoko Gohan is classic, soothing Japanese comfort food. It has strong associations as a fall dish, but the typical mushrooms used in it are mostly cultivated and therefore available year round. Of course if you have …
Read MoreI’m a big fan of making pudding at home. It really is only slightly more work than using the stuff from a box, and you are rewarded with a wider choice in flavors and the ability to use higher quality ingredients. This …
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Peperonata is one of the most luscious things you can make from humble ingredients. First you slowly roast bell peppers, then stew them with sofrito and onions until you’ve got a meltingly rich sauce that goes anywhere …
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Poha (Flattened Rice) with Coconut and Cashews Poha is simply rice that has been flattened. It is a popular food in India, used in a whole range of dishes. In fact, I’d been eating it for years on thalis without …
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