Monthly Archives: September 2011
Here’s a good way to combine beets with their nourishing greens. Both are lightly cooked and dressed in a sweet and tangy dressing.
This simple stew of white beans in a savory sauce is a common Sephardic recipe. It’s served year round at holidays such as Hanukkah and Rosh Hashanah, and everyday meals as well.
There’s just something about salads that — there’s no other way to say it — many kids don’t particularly enjoy. I found that combining small amounts of raw vegetables with starchy comfort foods like pasta, bread, or potatoes, or adding fresh or dried fruit, helped to entice my kids and their friends to give salads […]
I like these carrots spicy, so I use a combination of jalapeño peppers and red pepper flakes. You can reduce the heat by adding fewer peppers or omitting the flakes. Make sure to sample your peppers for heat, as their potency varies. Excerpted from Put ‘em Up! A Comprehensive Home Preserving Guide for the Creative Cook, from […]
My friends go crazy for Dilly Beans. I don’t know if it’s because they like the way they taste or because they like to say “dilly beans.” In either case, here’s the recipe. Make a bunch, because everybody wants to get her dilly on in the pickle season. Excerpted from Put ‘em Up! A Comprehensive Home Preserving […]
Here’s a fruity variation on brownies — with plenty of dried apricots and a dollop of applesauce — that my family likes just as much as the all-chocolate version.