Category: Vegetable Sides
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I thought I'd start today's post with an Action!shot because I should pay tribute to those hardworking hands of my dear father, who so patiently and selflessly peeled pounds and pounds (or ounces and ounces) of pearl onions the day of Thanksgiving. Do you see the filmy little onion membrane? The gloopy texture of the…
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This year, Thanksgiving was all about the blog. With the exception of the turkey and the stuffing and the mashed potatoes and the gravy, our meal was constructed around various clipped recipes from my archives. My father and stepmother are kind and generous folk and I thank them for their patience and flexibility. Because it…
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Are you getting sick of Russ Parsons yet? I'm not, though I realize it might sometimes make for monotonous blogging when I post entry after entry about recipes of his I've made with success. I'll try and be more varied, I promise. In the meantime, drown yourself in a plateful of this cauliflower. You might…
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Spaghetti: is there a more perfect food? I think not. So when it gets bandied about in certain food circles that spaghetti squash is a good, calorie-conscious substitute for those chewy strands made from durum flour, it makes my hackles rise. There's nothing wrong with a little pasta, people. In fact, I'd venture to say…
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Well, it's just a veritable Russ Parsons lovefest around here, isn't it? I swear this isn't on purpose, at least not consciously (and yes, it might have something to do with the fact that I think his recipes are more reliable, but I realize I haven't tested enough from the other writers to really make…
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I've told you a bit about my notebooks filled with clippings of NY Times recipes, but I also have ring-binders (plural, yes) filled with recipes from the LA Times. Back in January 2004, Russ Parsons wrote an article about winter greens that's sadly no longer available online. Accompanying the article were three recipes, including one…
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It's sort of difficult to see what's going on under that crispy brown crust, but let me tell you that this unassuming dish was the highlight of a gathering I had for friends last weekend. As one of my friends pointed out, it wasn't the kind of recipe that makes your eyes light up at…
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In my CSA basket this week (am I starting to sound like a broken record with the incessant mutterings about the CSA and how it has changed my life?), I had a bunch of red Russian kale to contend with. Now, I like green, leafy vegetables just as much or more than the next person,…
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This post could alternatively be titled How Not To Prepare A Recipe. Sitting at my desk yesterday, I was going through my mental inventory of the ingredients in my fridge that needed to be used up. I vaguely remembered some fresh thyme and leftover feta haunting my fridge, and decided on a recipe clipped from…
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With an abundance of tomatoes at various stages of ripeness languishing on my countertops, and not enough hours in the day to just slice and eat them sprinkled with olive oil and salt, I was getting desperate. Luckily, the last time I was in Boston, I pilfered a recipe for a pasta sauce made…
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