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.
Italian Meat Sauce
This sauce, which works in all manner of Italian dishes calling for red sauce, blends thinking of Sicilian and Northern Italian former in-laws. It’s loaded with meats, but you can reserve sauce without meat, too. I’ve thrown in ideas for a vegetarian, too. Feeds a small army. Freezes well.
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.
Nonfat Yogurt
This creamy, tangy, tasty nonfat yogurt needs only two ingredients, a little time and patience and an Instant Pot. It’s fermented food and “good medicine.”
Vegetable Stock
One word: umami. Two words: or not…. Either way, this is a fabulous base stock that uses a few items and scraps to inject flavor into many different dishes. It’s also open to variations.
Elote (Mexican Street Corn)
This recipe has been on my “to do” list for a year. It was a great way to close out my first year, because it debuted at a lovely celebration of another milestone: my stepdaughter’s college graduation.
