Nutrient-dense winter root vegetables feature in this Indian-inspired stew. Slow cooking extracts the flavors of the vegetables that combine with evocative far-east spices and the rich, buttery mixture of cashews and tahini to create an exotic dish. Serve with brown basmati rice, fragrant jasmine rice, couscous, millet, or quinoa. INGREDIENTS: 2 tablespoons mustard oil* or...Read More
Pickled onions make a delicious topping for salads and sandwiches, or served as a relish on a cheese platter. INGREDIENTS: 1 lb. red onions, halved and thinly sliced into half moons 1 cup white wine vinegar 4 tablespoons sugar 1 teaspoon salt 2 bay leaves 10 peppercorns, lightly crushed 2 pinches dried thyme 5 whole...Read More
“For years, I wondered why people raved about lard pastry. Mine was either falling-apart-tender or flaky and tough. But I’m glad to have persevered because a lard crust made well has no equal. It is more tender, more flaky, and more crisp than any other and doesn’t shrink even if baked only an hour after...Read More
Use this pie dough for chicken pot pies and other savory fillings. INGREDIENTS: 1 8-ounce brick cream cheese, at room temperature 1 cup butter, at room temperature 1/4 cup cream 1 teaspoon salt 2 2/3 cups all-purpose flour METHOD: In a food processor bowl, process the cream cheese and butter until light and fluffy. Add...Read More
Here’s a hearty and satisfying Meatless Monday dish. Simmer chili on top of the stove or use a slow cooker to have a delicious meal waiting when you get home! Add a salad and a batch of cornbread, and you’re set for dinner. INGREDIENTS: 1 medium onion, chopped 1 medium sweet yellow pepper, chopped 2...Read More
These intensely chocolate cakes always garner “oohs and ahs” when they arrive at the table. Use the best quality chocolate – I use Valhrona. For a larger group, the recipe is easily doubled. This dessert can be easily assembled in minutes. INGREDIENTS: 1/2 cup unsalted butter, plus more for molds 2 teaspoons all-purpose flour, plus...Read More
When most people think of granola, an oat based cereal probably comes to mind. However, many new ingredients are available at health food stores and grocery stores that also make very tasty granola blends, including ancient healthy grains such as spelt and kamut and sweeteners such as agave syrup. Did you know that kamut contains...Read More
This wholesome winter salad recipe by Melissa Rubel Jacobson of Food & Wine, gets a double dose of hazelnuts: hazelnut oil in the rich dressing and toasted hazelnuts in the salad. INGREDIENTS: 3 1/2 cups butternut squash, diced into 1/2-inch cubes 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 cup hazelnuts,...Read More
This is a satisfying whole-grain salad full of texture and flavor. Serve it on a bed of lightly dressed fresh spinach or microgreens. INGREDIENTS: 1 cup hard red winter wheat berries, soaked overnight 1/2 cup raw wild rice 2/3 cup pecans, toasted and chopped 1 cup dried cranberries 1/2 cup fresh parsley, chopped 1/2 cup...Read More
Apricot jam makes for an irresistible sweet-tart dressing for bitter greens. Melissa Rubel, of Food & Wine, mixes warm jam with olive oil, vinegar, and herbs. INGREDIENTS: 1/2 cup whole raw almonds 1 large shallot, thinly sliced 3 tablespoons raspberry vinegar 6 cups baby arugula (6 ounces) 2 Belgian endives, thinly sliced crosswise 1/2 small...Read More
