Cooking for A Crowd: Zucchini and Olive Enchiladas

People adore enchiladas on the buffet. There are many variations, maybe one for every cook who makes them, but here is one of the most delightfully unique–the filling is shredded zucchini and mellow California olives. My mother has been making this to satisfying vegetarians as long as I can remember and it is an often requested dish.

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Buddha’s Delight with Buckwheat Noodles

Over the centuries, a mixed vegetable stirfry in China picked up the name Buddha’s Delight memorializing the vegetarian observant Buddhist monks who ate it. Chinese food has wonderful metaphorical names for their dishes and it certainly grabs the attention of the diner. The stirfry changes with the seasons, but contains a mixture of healthful fresh and preserved vegetables, sometimes up to 10 to 12 different ones.

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Cruising the Blogs: Katie Workman and Her Beans

So, this year I got a slow cooker, and I am very excited to see what all the hoopla is about. Essentially what a slow cooker does is braise things, very slowly, using moist heat. Because the pot stays closed and there is liquid inside, the temperature stays low (but safely low), and that means you get to toss everything in in the morning, and forget about it all day.

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Samosa Phyllo Triangles

Dont have time to make a pie dough? Phyllo to the rescue. Keep a package in your freezer and you are ready to fill with any number of delicious savory fillings, such as goat cheese and herbs, spinach and ricotta,…

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Culinary Traveler: Scooping on Chelsea Clinton’s Wedding Party and Gluten Free Wedding Cake

People love to read about weddings as much as they like being invited to them. Of course when a wedding is called the wedding of the century for its size, location, elements of decoration, and notoriety of the participants, it gets even more fun.

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Creamed Corn and Parmesan Risotto

The wedding dinner was held after the sunset ceremony. The vegetarian option was a vegetable risotto. Now you are wondering how to make risotto for over a hundred people.

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It’s All in the Pan

If you like to bake bread, you know all about the search for the perfect loaf pan. Since all bread pans bake just that little bit different, bakers tend to own at least two different types, choosing the right pan for the each recipe.

First is usually a pair of Pyrex glass loaf pans from the supermarket with the lip-like handles on the two opposite narrow ends. You have to remember to drop the oven temperature by 25 degrees, but you can see underneath to make sure the bottom crust is baking properly and they can be easily washed in the dishwasher.

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Coleslaw with Apple Cider Vinegar Dressing

Everyone eats coleslaw! There are all manner of cole slaws, since cabbage takes to so many flavor additions. Here is the most basic coleslaw you will ever find and the most addicting. The first time I was served it, a specialty of my friend the late Mary Ann McCready, I almost poo-pooed it for being too simple. But I dare you to stop eating after a few bites. The secret is good, organic apple cider vinegar, one of Mary Ann’s favorite ingredients, which tastes way better than just regular cider vinegar. While you can shred the cabbage in the food processor, Mary Ann always used her favorite chef knife and took the time to hand cut the cabbage very fine; she said it made the salad better.

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Crock-Roasted Summer Vegetables

Summer vegetables are so tender that usually they are not roasted, but this combination of vegetables with herbs and a touch of olive oil is stupendous. Serve hot, at room temperature, or cold along with summer grill meat or fish, sausages, or a quick chicken sauté.

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