Vegetarian recipe for lasagna filled with thin slices of summer squash and portobello mushrooms. You can serve this to vegetarians and omnivores alike and everyone will be in heaven.
Cucumber-Radish Raita Raita is a simple yogurt-based sauce that can be served with almost any Indian meal. It makes a cooling condiment when a curry…
Chana Masala with Mushrooms Chana Masala (spicy chickpeas) is one of those ten dishes you will find at pretty much every Indian restaurant in America.…
French lentil salad with Latin-American flavors Lentil salad went through some bad years in the 80s and 90s, usually flaccid and overdressed, filled with canned…
Flan, aka Creme Caramel, with Burnt Sugar I’ve never made flan before, so I had a bit of trepidation when my sister-in-law requested it for…
Salad of Puntarelle, Tiny Potatoes and Teleme Sarina and I both fell in love from afar with these tiny little potatoes from Olsen Farms. We…
Everything but the salt and olive oil was local on this one. Purple Viking potatoes and Purple Cherokee tomatoes from our backyard, chili de arbol…
Heirloom Tomato Tart While we are on a roll with the pastry crusts, let’s not forget the wonderful savory possibilities! For this one I used…
Roasted Tomato and Corn Risotto Slow roasting tomatoes is alchemy. You put base metal in the oven and a few hours later, you’ve got gold.…
Peach and Nectarine Crostata Crostata: pie without the fuss. With a pie (or tart), it can be hard to make one as pretty as the…