Recipes

Recipes
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Habanero Shrub

Habanero Shrub

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Our friend Marion Spear is the queen of shrubs. She makes them from all kinds of fruits and introduced us to chile pepper shrub. Yeehaw! Besides as a sipping beverage to clear the throat before singing, she uses them on ice cream, as a beverage with cream (rather like a syllabub), with whipped cream as a pie filling and in a multitude of other ways. If you can tolerate foods that have the characteristic capsaicin burn, you will find this shrub an invigorating, delicious tonic. The honey balances and subdues the heat without totally extinguishing it. I use this whenever I feel a sniffle, cold or sore throat coming on.

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Homemade Strawberry Shortcakes with Herbs and Whipped Cream

Homemade Strawberry Shortcakes with Herbs and Whipped Cream

What better way to celebrate the summer solstice than with homemade strawberry shortcake made with garden herbs?

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Buttermilk Biscuits with Garlic and Sage

Buttermilk Biscuits with Garlic and Sage

These biscuits are both savory and toothsome. They are redolent with herbs and garlic and made hearty by the addition of part whole-wheat flour.

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Not-Your-Average Waldorf Salad

Not-Your-Average Waldorf Salad

This is a very tasty upscale version of an old favorite, which is quick to prepare. Use whatever apples you have on hand—I often use a combination—just be sure they are crisp, not mushy. I make a big batch of this, because we like to have leftovers the next day; the recipe can be halved easily. Use part low-fat or nonfat yogurt instead of all mayonnaise.

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Harvest Punch with Apple Cider

Harvest Punch with Apple Cider

You will want to make this recipe for your holiday gatherings! This punch has a rainbow of seasonal fruits in it--apple cider, orange, cranberry and pomegranate. It is delightful as is, and it becomes a libation when rum is added.

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Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

12 comments

Here is another winning recipe from our cabbagepalooza days. These cabbage rolls make a hearty and tasty vegetarian main course; I can eat two, maybe three if there isn’t much else, however a hungry appetite might be able to eat four or five rolls.

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Not your Grandmas Sauerkraut

Not your Grandma's Sauerkraut

1 comment

This quick and easy recipe for making sauerkraut is from colleague and friend Jeanette Larson--she likes sauerkraut as much as I do! Using this method of the bag of water on top as a weight eliminates having to remove scum from the top layer of your kraut.

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Cabbage with Tabil and Preserved Lemon, Tunisian-Style

Cabbage with Tabil and Preserved Lemon, Tunisian-Style

This recipe is like a slaw except that the cabbage is blanched very briefly rather than being raw. It makes a tasty, textured salad, which absorbs the Tunisian flavors, which we added in the tabil spice blend and the preserved lemon. I like to add a little harissa sometimes. My friend and colleague, Jessica Sterlin, who is chef at the Skillet Restaurant, and I created this recipe together.

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Sweet Carrots with Cinnamon, Orange  and Fragrant Flower Water, Moroccan-Style

Sweet Carrots with Cinnamon, Orange and Fragrant Flower Water, Moroccan-Style

I ate this salad in numerous variations in Morocco. This recipe is adapted from my most frequently used book on Moroccan cuisine: Paula Wolfert’s Couscous and Other Good Foods from Morocco.

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Beet and Onion Salad with Spearmint, Egyptian-Style

Beet and Onion Salad with Spearmint, Egyptian-Style

This is a tasty and easy way to prepare beets. The tart lemon with the earthy-sweet beets and just a touch of honey makes a delicious dressing. The onion adds a nice pungency, while the mint is a surprise, refreshing addition.

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Garden Gazpacho

Garden Gazpacho

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When tomatoes are ripe and in season this simple, savory soup is the perfect way to begin a meal, or to enjoy for lunch, perhaps with some bread and cheese. This is not a ho-hum, cold, watery soup; it is packed full of flavor.

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Wineberries and Blueberries with Lemon Basil Syrup

Wineberries and Blueberries with Lemon Basil Syrup

Summer berries and lemon basil combine to make a heightened summer flavor combo. Serve this over ice cream or garnished with whipped cream or yogurt for a patriotic dessert! If you don't have lemon basil, try lemon balm or lemon verbena--or just make the simple syrup below using the zest of 1 lemon.

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Mint Mojito

Mint Mojito

26 comments

Mojitos are a popular bar drink, especially in hot weather, since they are refreshing and cooling. I make them often and I’ve made them lots of ways. They are easy to prepare and the traditional cocktail requires five essential ingredients: rum, fresh lime, spearmint, sugar and sparkling water.

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Rhubarb and Strawberry Preserves

Rhubarb and Strawberry Preserves

It is the season for strawberries and rhubarb--this is a simple and quick recipe to prepare--and it is quite delightful to eat. I eat it for breakfast on cottage cheese or with waffles or yogurt; as a fruity snack right out of the container; a spoonful is deliciously elegant in a glass of champagne; and it is a perfect springtime dessert spooned warm over vanilla ice cream.

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Green Goodness Soup (Weed Soup)

Green Goodness Soup (Weed Soup)

This is a delicious and nutritious soup made from wild edibles found in your backyard. Just be sure to harvest from an area where no chemicals or pesticides have been sprayed.

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Moroccan Mint Tea

Moroccan Mint Tea

12 comments

To prepare the traditional Moroccan tea, keep the following essentials in mind. The tea must be green, with a mild flavor. The mint must be fresh (absolutely not dried), and it must be spearmint. The tea is traditionally very sweet; there is always sugar in the bottom of the glasses in Morocco. The tea should be served in small glasses with several fresh mint sprigs in each glass. This recipe is excerpted from Herbs in the Kitchen by Carolyn Dille and Susan Belsinger, Interweave Press, 1992.

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Dilled Beet and Buttermilk Soup

Dilled Beet and Buttermilk Soup

Just as cucumbers and dill make a winning combination, beets and dill are just as tasty together, as most Eastern Europeans and Scandinavians would agree. This is yet another version of the weirdly bright pink soup known as borscht, which has infinite variations; save the beet greens for another dish. If cucumbers are not in season, leave them out. This soup is uncooked and served at cool room temperature. If you want to serve it hot, put the soup into a non-reactive saucepan and heat it gently until hot through; serve immediately. It is best to use whole-fat buttermilk in this soup, or at least 1 1/2 % fat; do not use non-fat buttermilk. Sometimes I add up to 1 tablespoon of freshly grated horseradish root for a little kick. Borscht is often served with boiled potatoes, hard-cooked eggs, and extra minced dill for garnish.

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 Braised Fennel

Braised Fennel

8 comments

In my recent gather-greens-before-the-freeze foray to Sharp Farm, I had the great fortune to harvest some lovely small fennel bulbs, which I prepared and enjoyed: Braised Fennel. Try this simple and delicious recipe while the fennel bulbs are still available.

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Lentil and Greens Soup

Lentil and Greens Soup

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This is a perfect, heardy, winter-warming soup. You can use any greens in this recipe from the milder spinach, tat-soi or chard to the heartier kale, broccoli rabe, dandelion or collards. With the stronger, heftier greens, remove the tough ribs and use 2 to 4 cups of shredded leaves; with the milder greens you can use 4 to 6 cups of shredded leaves.

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Tangy Kale Slaw

Tangy Kale Slaw

It is the season for greens--and the cold weather has made them sweet and delicious. Here is a healthy and tasty recipe for kale that you will really enjoy! It is adapted from a recipe for a kale salad that I savored at the Green Restaurant in San Antonio, Texas.

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