When I serve a filling entree, I like to have a refreshing salad. It offers a nice contrast, makes the meal a little lighter,…
Legendary Guacamole I’ve never understood why people buy pre-made guacamole. The store-bought stuff ranges from barely ok to green glue. The real thing takes all…
Bread pudding with molten pockets of bittersweet chocolate I love to make sweet bread puddings with leftover challah or brioche, because they are already rich.…
Red Curry Delicata Squash and Tofu Delicata squash is one of my favorite winter squash varieties. It is relatively easy to cut and peel, cooks…
I “met” Ivy Manning when my wife gave me her terrific first cookbook. Since then, we’ve become frequent visitors to each other’s blogs, and we…
Warm Fava Bean Salad with Tamarind Dressing Dried fava beans (aka ful or fool) come in several shapes and sizes; the kind you want for…
Vegetarian Minestrone Homemade minestrone has got to be one of the best rainy day foods in the world. Living in Seattle we’ve got ample opportunity…
Vietnamese Vermicelli (Bun) with Ginger-Grapefruit Sauce Bun (pronounced, roughly, boon), when well made, is just about one of the greatest foods ever invented. Super-thin Vietnamese…
Veganized Southern-Style Collard Greens So my brother and sister-in-law were browsing their farmer’s market in Greensboro, North Carolina a few years ago when they spotted…
Cornbread with Jalapeno-Sorghum Butter Last weekend I was making a traditional Southern meal of collard greens, fried green tomatoes and red beans and rice, and…