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 …
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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 …
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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, …
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Farro, chanterelles, and King apples Chanterelle mushrooms are one of those magical ingredients which speak of fall, like asparagus in spring, or tomatoes in late summer. Sauteed, they pack a ton of flavor and there …
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Pumpkin ravioli with a simple vegetable broth and white beans I made these pumpkin-filled ravioli after reading Paul Bertolli's astounding Cooking By Hand (which I reviewed last week). I made so many that I ended up …
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Spaghetti with lobster mushroom I found this enormous lobster mushroom at our neighborhood co-op last week. You can see it in the picture at the bottom, next to my 8" chefs knife. It had "ears" but they broke off. The …
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