GATEAU DE CREPES (Savory Crepe Cake with Spinach, Gruyere, and Béchamel)


Crêpes comes from the word crispus, or curly or wavy, probably a reference to how the edges of a cooked crêpe looks; they are known as crespelle in Italy.  Along with other types of pancakes, they are economical as well as elegant,…

Read More »

My Sister’s Zucchini al Forno with Goat Cheese and Cherry Tomatoes


I took this baked vegetable gratin to potluck suppers for years. It is simple. People love it. And it tastes good with all food and in every season. I usually would bake it on site to serve very hot, but…

Read More »

Vegetarian Paella

paella

Paella in about 30 minutes? Sure! Paella, a composed dry rice dish very similar to Creole Jambalaya and Mexican Arroz con Pollo, is usually a bit of an extravagance both ingredient and time-wise. Americans have taken the Spanish signature dish and adapted it enthusiastically into a fast, satisfying vegetarian one-dish weeknight meal. Here I use quick-cooking brown rice in place of using the white rice.

Read More »

Spinach and Tofu-Stuffed Pasta Shells

Ingredients

12 dried jumbo shell macaroni
16 ounces firm tofu
1 (10 ounce) package frozen chopped spinach, thawed
1/4 cup chopped fresh Italian flat leaf parsley
1/4 cup grated Parmesan Cheese
2 tablespoons olive oil
Pinch of ground nutmeg
1 (8 ounce) package shredded Italian cheese blend (such…

Read More »

The Slow Cooker: Vegetarian Cassoulet

the essence of culinary simplicity yet subject of much lore and debate
I would be remiss not to include a vegetarian cassoulet since it is so popular a casserole. Cassoulet is said to have originated in the 14th Century in…

Read More »

Bunny’s Day-After Thanksgiving Turkey, Stuffing, and Vegetable Pie

This is a recipe created by my friend Bunny Dimmel for the day after Thanksgiving main meal. “We had it for supper on Friday,” she wrote on a Thanksgiving weekend. “And it was the best ever. We all liked it better than the Thanksgiving dinner itself.”

Read More »

The Ultimate Home Casserole

While it has Italian roots, there is no American cook who doesn’t have a version of the filling and satisfying layered pasta, tomato sauce, and cheese. In most of my books I have a version of lasagna and it seems like every time I make it, it is a bit different.

Read More »

Slow Cooker Marinara and Mozzarella Lasagne

marinara
You will love this recipe. Two staples on the pantry shelf, dried pasta and a jar of marinara sauce, some cheese in the refrigerator and you can assemble this lasagna in about 5 minutes.
The 1 1/2-quart cooker makes…

Read More »

Fresh Vegetable and Cream Quiche

This is an unusual baked egg casserole; it is thick with vegetables and held together with cubed french bread and hunks of cream cheese. It is baked in a deep springform pan and served in wedges like a cake.

Read More »

Cooking for a Crowd: Moroccan Chicken with Dried Fruit and Olives

Moroccan cuisine is influenced by Spanish and French cooking techniques and their main dish meat and vegetable casserole stews are called tagines, which has become a household word in the culinary circles. It is also the name of the traditional baking dish.

Read More »