Spinach and Potato Cake
Adapted from a recipe from Whole Foods. Simple recipe, delicious results.
Adapted from a recipe from Whole Foods. Simple recipe, delicious results.
A recipe from Mark Bittman’s How to Cook Everything (Completely Revised 10th Anniversary Edition).
This recipe is from chef Eddie Hernandez of Taqueria del Sol – a low-fat spread that he prepares “all the time at home” for a healthy, flavor-packed snack. Maybe you have some peppers tucked away in the freezer from this summer? Those will work fine.
This is the year my husband gets what he’s always wanted for Christmas – gussied up bacon. This is a recipe from Southern Living. They suggest for easy cleanup, line jelly-roll pans with aluminum foil.
Preheat oven to 350 degrees F. In a 10-inch oven-going skillet melt 2 tablespoons of the butter over medium heat. Add apples; cook and stir 5 minutes or until tender. Remove from skillet. In same skillet combine remaining butter and brown sugar. Cook and stir over medium heat until butter melts. Bring to boiling. Remove…
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This starter, one of the most popular offerings at Boone Tavern, which has featured the specialty for more than 60 years, is a creamy-centered cornbread pudding that rises like a soufflé.
Is there anyone who doesn’t love carrot soup? The carrots in my CSA box were on the large side so they’ll be perfect for soup. This is a recipe from Southern Living.
From seriouseats.com.
This recipe was in the AJC, and was my first introduction to tatsoi. It would be just as delicious with spinach or any other tender green. Adapted from “Vegetables from Amaranth to Zucchini” by Elizabeth Schneider (William Morrow, $60).
Tatsoi is a yummy Asian green with many names: tai koo choi, tasai, wu tai cai, rosette bok choy and spoon lettuce.
I seem to be in the mood for gouda. If you’re not “pie-d” out, try this recipe from seriouseats.com. It offers an interesting method of dealing with apples which helps avoid a pie that’s overrun with juice.