The New York Times just published an awesome feature listing veg-friendly dishes suitable for entertaining, just in time for the holidays. A few of my favorites: Onion pizza with ricotta and chard Mushroom lasagna Stuffed yellow peppers with couscous and pesto Fig tart with caramelized onions and rosemary Baked limas with spinach and feta Pumpkin… Continue reading Vegetarian Dishes for Entertaining
I created this after roasting a bunch of root vegetables together with nuts and raisins in a (failed) attempt to make something compelling. Luckily, even though they bored me as a standalone dish, these harvest veggies tasted excellent once I tossed them with rotini pasta and a nutmeg-infused sauce. Easy as pie….kind of tastes like pie too,… Continue reading Harvest vegetable pasta
As my husband says, “Is there anything better than coming home from work to the smell of beef stew??” That goes for any kind of stew, if you ask me! It’s the ultimate comfort food, and if you chop your ingredients the night before, you can throw this together before leaving for work and time it to be… Continue reading Slow Cooker Beef Stew
Rialto chef/owner Jody Adams, in collaboration with former Rialto General Manager Sean Griffing and local restaurateur Eric Papachristos, is set to open her latest venture this week on the Waterfront. A spokesman declined to provide an exact date, but reservations are listed as early as Friday lunch on Urbanspoon.com. Trade will be a 207-seat eatery… Continue reading NEW Jody Adams restaurant, “Trade,” opens this week @ Atlantic Wharf!
This isn’t my own recipe, but I fully intend on making it — soon. It reminds me so much of the Melanzane Panino I used to order every day, dripping with Mozzarella, when I was in school in Florence. Zucchini-Eggplant Napoleons with Tomato, Basil, and Mozzarella Serves 6 1 medium eggplant, cut into 12 rounds… Continue reading Zucchini Eggplant Napoleons
This was my first stab at cooking with French Breakfast Radish, which are longer and thinner than the round garden radishes most of us are used to. This dish has a zip to it (thanks to garlic, Dijon and anchovy paste) that is complementary to the radish’s spice and crunch, yet somehow it’s comforting as… Continue reading Garlicky Roasted Radish on Toast
Now, I’m not usually big on “fake meat” when you can use a real-food meat substitute. But in this case, a soy-based sausage product called Gimme Lean is one of my favorite ways to replicate any dish you love that calls for red meat. My husband and I used to make a creamy pasta dinner with… Continue reading Creamy “sausage” farfalle