And the recipe for White Bean & Basil Cakes is a keeper.
Recipes
Posted inFood & Dining, Recipes
Try these wok-roasted mussels with lemongrass, cilantro and garlic toast
The recipe comes from a recent cookbook from Boston’s Myers+Chang restaurant.
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Posted inFood & Dining, Recipes
Winging it: On game day, enjoy this classic with a modern twist
Chicken wings have long been associated with football season, but the popular snack has stepped up its game with a variety of sauces from the wonderful to the weird.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: An empty nester brushes up on cooking for 2
How to avoid overeating, over-shopping, wasting food, wasting money and eating a joyless diet of leftovers.
Posted inCookbook Reviews, Food & Dining, Recipes
Cookbook review: Please give us more of the excellent writing in ‘Extra Helping’
Along with the prose, Janet Reich Elsbach’s new cookbook contains recipes intended to sustain new parents, new neighbors, ill and recovering patients and the grief-stricken.
Posted inFood & Dining, Green plate special, Recipes
Before you recycle that jar, reuse it
Rather than waste water to wash used food jars and tubs, first make vinaigrette, dessert sauce, sweetener for tea and more right in the containers.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Some tips for sustainable seed-eating
Do you feast on flaxseeds? Snack on sesames? Pig out on pepitas? Follow these guidelines to do so while maintaining a small ecological footprint.
Posted inCookbook Reviews, Food & Dining, Recipes
“Seriously Good Salads” is way more than lettuce
These salads require more work than a bowl of greens and store-bought dressing, but the reward is also greater.
Posted inFood & Dining, Green plate special, Recipes
A good problem to have: Using up that bottle of vermouth
Don’t let it go bad and pour it down the sink. Much better to make stone fruit crumble.
Posted inCookbook Reviews, Food & Dining, Recipes
Let’s get real: with s’mores, it’s hard to go wrong
A new cookbook by Dan Whalen offers, as the subtitle says, “Gooey, Melty, Crunchy Riffs on the Campfire Classic.”