I enjoy reading about food from all over. I even read The Food Journal of Lewis and Clark: Recipes for an Expedition, by Mary Gunderson. In reading The Founding Brothers: The Revolutionary Generation by Joseph J. Ellis, I grew intrigued by Abigail Adams (not so much John). I just got the cookbook The Culinary … View Post
Mushroom Polenta Casserole
We loved this vegetarian recipe from Moosewood Restaurant Low-Fat Favorites from the Moosewood Collective. The amazing Molly Katzen helped to start the vegetarian Moosewood Restaurant in Ithaca, N.Y. She left it in 1978. I have several cookbooks by her and the separate Moosewood Collective. I used extra mushrooms (18 oz. of button and … View Post
Coconut Curry Chickpeas with Wilted Greens
I am always finding recipes on Pinterest that I want to try. It isn’t as if I forget I have 500 cookbooks. But having all those recipes at my fingertips, scrolling through mostly excellent food photos without leaving the sofa, is so addict… er…convenient. And I love curries, so this one caught my eye. It has an Indian … View Post
Asian Scallop Soup with Ginger, Coconut and Lime
This is a really nice, light soup for spring. I had printed this recipe from www.epicurious.com a while ago and finally decided to try it after finding a pound of sea scallops in the freezer. I wanted it to be more soupy than stew-like, so I added two cans of chicken broth along with additional … 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
