I made this last week because I was craving something wholesome, tasty, and freezable for dinner. I was originally planning for a curry-inspired lentil soup, but we were out of curry powder, and then I decided on a whim to add some escarole (which I’d never cooked before; I had been planning to add kale, […]Read more "Recipe: Lentil soup with cumin and coriander"
This soup reminds me of one of my favorite family recipes (Mom’s bouillabaisse), but I think it’s a bit easier to make. I’ve made this twice now, once with squid and once with cod and shrimp. Both were excellent, and the squid one still tasted pretty good re-heated out of the freezer. Provencal Tomato Soup […]Read more "Recipe: Provencal tomato soup with fennel (and seafood)"
I’ve probably eaten more of these than any other cookie. The real beauty of these cookies that the recipe is just a template. You can add whatever dried fruit, nuts, chocolate, or other add-ins that you like. Just pick things that go well together (Mom sent me some interesting ones with craisins, orange zest, chocolate, and […]Read more "Recipe: Oatmeal cookie variations"
I adapted this from the famous Jim Lahey/New York Times no-knead Dutch oven bread recipe. It produces an easy (if time-consuming) loaf with a hint of sourdough flavor that goes well with basically anything, but especially soup. I have wanted to buy my own enameled Dutch oven ever since. No-knead Spelt Bread Yield: one 8 […]Read more "Recipe: No-knead, Dutch oven spelt bread"
I made around Christmas time last year to go with pulled pork, and I was surprised with how well they turned out. These would be great for small-ish hamburgers as well (or you could just make 8 of them instead of 12 to accommodate larger burgers. Airy spelt dinner rolls Yield: 12 rolls Adapted from […]Read more "Recipe: Airy spelt dinner rolls"
Risotto has been a family favorite dish for a long time, and this version is a great way to use Dad’s homegrown tomatoes (many of which he chops up and freezes in quart bags for year-round use). I liked this version so much that I put in in my family recipe compilation cookbook! Tomato and […]Read more "Recipe: Tomato-sausage risotto"
I made this in the summer, when the ingredients of ratatouille are actually in season. It checked off three goals for cooking that week: finally make something from my new-edition Moosewood Cookbook, try out my house’s brand-new Instant Pot, and take advantage of seasonal produce. I cheated a little by saving the liquid that cooked […]Read more "Recipe: Slow-cooker Moosewood ratatouille"