A bag of rainbow carrots, one remaining jar of last summer’s pesto in the freezer, and a container of just-made yogurt cheese. All the ingredients for cooking something new: Carrot Ribbon Pasta with Creamy Pesto Sauce. Get ready to be completely amazed. Continue reading
A few magazines and cookware catalogs I read, or at least look at, from cover to cover. I store them in a basket. Folded corners mark the special stories and recipes I want to revisit. Periodically the overflowing basket begs to be cleaned out. Its spring cleaning began in earnest two weeks ago, until Continue reading
That’s it, just three ingredients, a head of cauliflower, an onion and water, make this impossibly rich and creamy Cauliflower Soup. One taste and you suspect cream. Nope, no cream, no dairy, no other vegetables, no nut milks. Only a fresh cauliflower and a large onion Continue reading
It all started with these two gorgeous globe artichokes. I bought them at a local market a few weeks ago along with a large bulb of fennel. I’d been waiting for the first artichokes—a sure sign of spring—to appear. As I wanted to make a recipe Continue reading
Do you remember the Molasses Sugar Cookie recipe on the back of the bottle of Brer Rabbit Molasses? I certainly do. My college roommate and I baked them rather frequently. Crisp, chewy and spicy. Everything I wanted in a cookie (when I didn’t want chocolate chips). Continue reading
Healthy Cooking Classes – March 29th & April 26th
Join me for one or both of these upcoming healthy cooking classes in Bozeman, Montana.
For years I’d heard about preserved lemons. Once I was gifted with a jar of them. I treasured that jar a bit too much. Thinking I had to save them for only very special occasions, I waited much too long to open the jar. Continue reading