Archive for November, 2008
A cool-weather “slow food,” risotto, a creamy rice dish made with Arborio rice (available in the rice section of supermarkets and Italian groceries) is a classic Italian comfort food. Traditionally, it’s made by cooking the rice on the stovetop, ladling in hot broth and stirring almost constantly. An easier route to this wonderful dish is to simply combine the basic ingredients in a deep casserole dish and bake, giving it a good stir every 15 minutes until done (the entire process takes an hour). Adapted from The Vegetarian Family Cookbook. Read More→
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I’ve long enjoyed making and serving bread puddings, which offer a great way to use up the last few pieces of bread in a loaf and vegetables that are getting a bit tired. This is sort of a cousin to baked stuffings, but with more emphasis on the vegetables than the bread. Are yougluten-free? Make this using gluten-free bread. Read More→
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In this age of hurried meals, when even the most avid cooks crave a degree of convenience, casseroles can seem like a charming anachronism. They bring to mind perfect 1950s moms, wearing aprons and pearl earrings. Yet, there is irresistible comfort in a heartwarming casserole, and the entire enterprise can be brought up to date with contemporary ingredients and fresh produce. Here’s a vegan version of an old-fashioned casserole. Read More→
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