Monthly Archives: October 2012
Inspired by muhummara, a Turkish spread typically made from roasted red peppers and walnuts, this stunning and addicting spread is perfect for festive occasions or any regular day of the week. Serve with warmed pita triangles. Recipe and photo courtesy of Betsy DiJulio, from The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes* (© 2011, Vegan […]
Though anise-flavored fennel is a great veggie, most of us don’t think to use it for everyday meals. Sautéed with leeks and mushrooms, it makes a nice accompaniment to pasta and grain dishes.
The traditional pasta dish called aglio olio (garlic and oil) gets a fresh twist with fresh and dried tomatoes, lots of parsley and a sprinkling of toasted nuts. It’s a perfect summer pasta dish, but ou can enjoy it all year round.
As a baker, I am reluctant to let go of certain sacrosanct ingredients. Eggs are one of those precious commodities. Then a colleague who is gluten and egg-free asked me if I could convert a coffee cake recipe so she could enjoy, too. I recalled that, back in the days when I owned the Gluten-Free Pantry, I had made many recipes where […]