Pepper up some water with Mighty Mulligatawny, an aromatic soup that is nutrient-rich and oh, so satisfying.
Category: vegetarian
Challah
I’m seriously in love with Challah, and my husband encourages this affair. What’s not to love? It tastes so good, and (pardon me while I become a kitchen nerd here) I can use my oven’s proofing function. It took some tweaking of several other recipes to come up with a version I liked, and this it. Always a hit.
Keyed Up Cranberry Spread
Cranberry, meet Key Lime. This creamy, zingy concoction works equally well as a spread or a dip and looks great on a charcuterie board and at the table. Appropriate for use at any meal.
Hummus
This popular, ancient food—like so many popular, ancient foods—has been subject to multiple claims of origin. We may never know the origins of hummus, but we know what we like.
Brussels Sprouts with Peanut Sauce
Brussels Sprouts with Peanut Sauce is a vegetarian fusion of cuisine and memory with a non-vegetarian option. It took a roundabout path to arrive here—halfway around the world and back in time.
Yenta Polenta
Family traditions led to an unusual name for a quick, easy-to-make Italian staple that crosses cultural boundaries.
Cherry Grape Marinara
Who likes ease and options? Our garden harvest of tomatoes led to this marinara, which incorporates ingredients from Leek and Spinach Stuffed Bread: leek, garlic, spinach and an Italilan-inspired blend of herbs and spices.
Leek & Spinach Stuffed Bread
A super-satisfying stuffed bread.
Upscale it with pretty folds and plated service … or make it casual, handheld fare.
Quick Cakes
Tired of French toast, pancakes and crepes? Try a twist that can be eaten plated or hand held. It’s like a pancake and a crepe got married and had kids.
