Pepper up some water with Mighty Mulligatawny, an aromatic soup that is nutrient-rich and oh, so satisfying.
A tasty bread from an all-purpose dough. Heat up a bread stone and bake.
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 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.
Family traditions led to an unusual name for a quick, easy-to-make Italian staple that crosses cultural boundaries.
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.
A super-satisfying stuffed bread.
Upscale it with pretty folds and plated service … or make it casual, handheld fare.
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.
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.
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.