For a number of years our family has enjoyed this recipe by Julie Grimes Bottcher from FINE COOKING magazine. I have added a couple of my own steps to make both the preparation and the cleanup easier for a busy cook. It can be doubled to serve a crowd and the leftovers are good reheated. Continue reading
Category Archives: Vegan
Baked Applesauce
Now that apple season is beginning, it’s a good time to stock up at the market and make some applesauce. I think it’s a great idea to prepare applesauce by roasting because the flavor is concentrated. And it couldn’t be easier! Continue reading
90-minute Beer Rye Bread
Nothing beats the aroma of homemade bread emanating from the kitchen—unless it’s the taste of the bread once it is out of the oven and ready to be sampled! The return of gray skies and rain to our Sacramento area invites even the busiest person to spend a little time in the kitchen creating the aforementioned delights. Continue reading
Saffron Cauliflower
It is always a treat to discover new ways to cook favorite foods and in his appetizing cookbooks Israeli-born London restaurateur Yotam Ottolenghi provides many such opportunities. From PLENTY here is a new way to prepare cauliflower requiring a minimum of effort to produce a marvelous mix of flavors and textures and a stunning array of colors. Continue reading