Archive for February, 2017

Fresh Greek Layer Dip


A healthy Greek version of Mexican 7 layer dip made with hummus, Greek yogurt, cucumbers, tomato, and feta. Serve with pita chips for an appetizer or snack. I cant remember where I found this, but the combination is fantastic.
Yield:…

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The Slow Cooker: Family-style Winter Tomato Sauce

The most famous of tomato sauces are Italian and they are rustic preparations. Marinara sauce is a basic vegetarian tomato sauce. I make a wide variety of pasta sauces in the slow cooker. This is a family sized recipe for a long cooking marinara sauce. It is a pot of fabulous tomato wine sauce, that goes together in minutes using canned tomatoes, that simmers all day.

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Microwave Cooking: Salmon with Crème Fraîche and Dill in Parchment

Cooking fish “in parchment,” is so simple you can assemble the packets in a few minutes once you have your ingredients. The edges are folded to create a little cooking bag which becomes an airtight steaming pouch. It is one of the fastest methods for cooking fish with the least cleanup.

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My Favorite Buckwheat Crêpes

I adapted my first buckwheat crêpes from this old Chez Panisse recipe that uses beer for the liquid; they are delightfully light-flavored despite the addition of the often intensely musky buckwheat. This recipe, good for sweet or savory versions, utilizes lots of eggs and flavorful flat beer in the batter.

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Raspberry Devil’s Food Cupcakes

Mmmmmm c u p c a k e s !! Gotta lov’em,” says my fellow Veggie Life magazine food writer Shanna Masters when I asked her for her favorite cupcake recipe. “Try these out! They are very moist and fudge-y luscious vegan cupcakes…

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The Beauty of Raw Greens in Winter

A salad is a dish of raw or cooked foods, seasoned and dressed with a sauce of some type. Salads are divided into three main categories: The tossed garden greens, marinated salads, and composed main dish salads.

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The Baker: Food Processor Italian Whole Wheat with Marinated Goat Cheese

I took a bread baking class at a virtually unknown cooking school, long gone and forgotten now, with my mother in the 1980s and learned this Italian whole wheat bread. It is called a traditional pane integrale.

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Julia’s Aromatic Basmati Rice

Adding whole spices to rice while it is cooking is common in the warm pungent cuisine of India. The whole spices add a gentle scent and subtle flavor to the rice, especially apparent in the rice close to the spices. It is so addictive and yummy, while not being too spicy hot or different that kids won’t eat it.

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Slow Cooker Braised Oxtails (Rabo)


There is a wide range of meats that are often integral to ethnic dishes or regional foods. The lesser expensive cuts of beef fall in this category. With lots of connective tissue, they cook up meaty and luxurious in taste.…

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Buying Produce by the Seasons

Food that tastes good and looks appealing will never be out of style and choosing seasonal produce is one of the essential ingredients that make it so.

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