Recipes

Massaged Kale Salad

Massaged Kale Salad

MASSAGED KALE SALAD This recipe reflects the promise of winter to spring, combining sturdy vegetables with some fruit.  There are a lot of variations on this uncooked kale salad.  The first ones I tried were “bruised” not “massaged.”  That is, I washed and cut the kale  and put it between some clean towels and whacked […]

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VEGETABLE WALDORF SALAD

VEGETABLE WALDORF SALAD

VEGETABLE WALDORF SALAD Waldorf salad is usually a combination of apples, walnuts, celery and sometimes raisins in a mayonnaise dressing.  Following in the tradition of the world’s cuisine, I’ve combined elements from this traditional American fruit salad with extra vegetables. Savory and sweet are often great compliments to each other. You could use any kind […]

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SPINACH MUSHROOM STRUDEL, NOT

SPINACH MUSHROOM STRUDEL, NOT

SPINACH MUSHROOM STRUDEL, NOT It was Christmas Day.  I set out to make a strudel, with filo dough and a filling of spinach and mushrooms. It would have looked something like that on the left. But Christmas eve was a late night and when I got home, I was tired.  The next day I discovered […]

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Blushing Pears

Blushing Pears

BRAISED BLUSHING PEARS This recipe is in my latest cookbook, A Dance in the Kitchen, Joyful World Cooking.  I repeat it here, because it’s both simple and elegant ─ a great way to have something special without a great deal of work.  The liquids and spices give a warm, winter taste to the pears and […]

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“GERMAN POTATO SALAD”

“GERMAN POTATO SALAD”

“GERMAN POTATO SALAD” Vegetarian and Vegan  I am often in mind of my Grandmother’s style of cooking, much of which had its origin in so-called “Pennsylvania Dutch” cuisine: hearty, full of flavor, not fussy. And usually amenable to making great quantities of whatever is being cooked.  So, if you want something for a potluck which […]

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Stuffed Peppers

Stuffed Peppers

STUFFED PEPPERS  Here’s a vegetarian version of stuffed peppers that doesn’t go “South of the Border” to do it.  Ordinarily, peppers are stuffed with meat and rice.  These peppers are a reprise of the French classic, ratatouille.  The peppers are pre-baked and then stuffed with a mixture of eggplant, zucchini, red onion, garlic, parsley and […]

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Dundee

Dundee

A DUNDEE is typically served at Weddings and Christmas time, but any day tea time works fine as well.  The Dundee name comes from the folks in Dundee who made marmalade.  But similar fruit cakes had been popular for hundreds of years before that, and many of them have become called “Dundee” in a folksy […]

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Carrot Cake

Carrot Cake

There are a lot of different traditions and opinions about carrot cake and what should or should not go into one.  Some parts of the U.S. add coconut and pecans to just about every dessert where possible (and I love those ingredients so who can blame them!).  Purists sometimes say that raisins belong only in […]

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Curried Lentil Risotto

Curried Lentil Risotto

Here’s a fusion of Italian, French and Indian cuisines to create a savory, creamy, tasty main course, using very simple ingredients.  It’s not hard to cook; it just takes a bit of time, standing at the stove top and stirring.  Most recipes for cooking lentils ask you to soak them before hand.  But here, I […]

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Ten Classic Sandwiches

Ten Classic Sandwiches

The other night, I was eating at an Italian restaurant and the menu included both dinner and lunch items, not clearly marked which was which.  My friend asked if sandwiches could be made at dinner time; the answer was a decisive “no.”  I was surprised, since the sandwich menu appeared to have all the same […]

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