Vegetarian

As we continue to gear up for Thanksgiving, we came across some beautiful loose fresh cranberries from Oregon. As we mentioned in our pumpkin pie post, when it comes to desserts, …

We have a busy schedule, so we don’t have a lot of time to cook on weeknights, and we like to have leftovers for lunch. A quick baked pasta is the perfect …

Are you having a party or a wine tasting? Make gougères! We love Maria Sinskey’s version. If you only want to make a few, you can freeze the frozen pre-cooked gougères and …

We used to love steakhouses. It was fun, especially when we lived in Chicago, to go out for a perfectly cooked steak, mashed potatoes, wedge salads, and creamed spinach. The …

If you’re looking for a side dish to go with fish or chicken, calasparra saffron rice could be perfect. It’s something you can make ahead of time. Think about flavors …

  Tomato season is here. How many ways can you use ripe tomatoes? Salsa, Caprese salad, pasta sauce, panzanella, bruschetta…gazpacho!     This post is for paid subscribers. Subscribe   …

  If you read our post about Preamble Wine, we mentioned panzanella. It’s one of those recipes that is simple and should be so obvious, but we never think to …

  Before we moved to California, our friend Hardy introduced us to a lot of things that were common in California but hard to find in Chicago, including Rancho Gordo beans …

  Pesto is so simple to make that it’s really one of those things we should make more often than we actually do. It’s a great appetizer for entertaining and …

We like to use this electric pressure cooker not only to make quinoa, but also to cook dried beans (see how), rice (see how), and other grains quickly. It keeps the …

We like to make heirloom dried beans from Rancho Gordo. We like to make beans in an electric pressure cooker. We use this one that our friends George and Stacy gave …