We eat a lot of soup, year-round. This fall and winter favorite is even better than it sounds; it’s the best red lentil soup recipe I’ve tried. It’s hearty and delicious and begs for slices of crusty bread or pita wedges for wiping out the bowl. The aroma released from the spices when you stir … View Post
Relaunching with Chicken Pot Pie Soup
I have many projects on my agenda as a new retiree by layoff. Go to Kentucky for our traditional Christmas in January: check. Pack up Christmas decorations: check. Host a lively discussion with the Best Book Group Ever: check (Necessary Lies by Diane Chamberlain, really good). Help pack up the life of my best friend for 30 years in three suitcases and a … View Post
Akron’s Diamond Deli Carrot Cake with Cream Cheese Frosting
This is my favorite carrot cake. The texture and flavor are just right. A former proprietor of the popular Diamond Deli in downtown Akron shared the recipe with the Beacon Journal years ago, and I haven’t tried a different recipe since. It’s that good. The new owners kept the cake on the menu; otherwise, customers … View Post
Split Pea Soup and Spinach Feta Bread
This bread and soup make a wonderful combination, and not just visually. I’ve been making the split pea soup for years, based on the recipe in The New Basics by Sheila Lukins and Julee Rosso. I was saddened last year when Lukins died; she was a big influence on me and many other cooks, and … View Post
Sweet and Sour Chicken (not fried, not dyed)
Doesn’t look like your typical restaurant sweet and sour chicken, does it? No red dye; no out-of-place, overly sweet maraschinos; no breading; no deep frying. There’s just flavor, and it’s fairly healthful, too. If we ate green pepper at our house, it would be a little prettier. I substituted yellow pepper, and a glance … View Post