Beth’s Blog

Microwave Cooking: Salmon with Crème Fraîche and Dill in Parchment

Sunday February 26, 2017

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

Sunday February 26, 2017

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

Monday February 20, 2017

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

Sunday February 19, 2017

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

Sunday February 19, 2017

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

Sunday February 19, 2017

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)

Sunday February 19, 2017


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

Sunday February 12, 2017

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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Chocolate Cake of the Month: Raspberry Devil’s Food Cupcakes

Sunday February 12, 2017

I think hands down cupcakes are everyone’s favorite because technically you own that little cake and don’t have to share. Add some new thinking, and the mass-produced bakery case staple and homespun signature school lunch sweet is hip and hot. As one of my local baker friends says, “a cupcake brings a bigger smile than a slice of cake.”

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Chocolate Cake of the Month: Black Forest Chocolate Cherry Cake

Sunday February 12, 2017

When asking many of my friends what their favorite winter layer cake is, I am always surprised when most of them emphatically reply “Black Forest Cake!” Never having made it myself and finding bakery versions much too sugary with canned cherry pie filling, my interest perked up when a friend told me of the best Black Forest Cake she ever had; it was from an old recipe printed in Bon Apétit magazine in the 1970s.

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