Mar 312011

          Sometimes the name of a recipe grabs me and won’t let go.  The British have been especially good at formulating oddly appealing names, forcing a person to explore them out of sheer curiosity.  Syllabub, anyone?  Banoffee?  Or how about spotted dick?  The list goes on and on, as anyone perusing British recipes soon learns.  Kedgeree caught my attention, sounding to Read entire post

Paulo's Oatmeal with Apples and Cinnamon

          Oatmeal seems like just another thing.  Like something your mother made you eat, or something that seems frightfully good for you, or something that your conscience (which you ignore) instructs you to consume.  Never would you think to describe oatmeal as delicious, luscious, decadent.  Surely, you reason, I must be consulting a defective thesaurus.  But this oatmeal is wonderful, worthy of those Read entire post

Coconut Red Lentil Curry

        It is March.  Yesterday was cold and rainy, today is warm and sunny, and tomorrow snow lurks about the forecast.  This is the time of year for comfort food, and I was going to talk about that, about the pleasure of preparing a big pot of thick and steaming stew to be consumed indoors on a murky day, or outside Read entire post

Kale with Olives, Pecans, and Raisins

          Spinach, most especially baby spinach, is an elegant and versatile ingredient that I use whenever possible.  Whether eaten raw in a lovely salad, sauteed quickly in olive oil, chopped and mixed into fresh ricotta to be eaten by itself or as a component of a greater dish, or prepared in any of a thousand other ways, spinach is as Read entire post

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