Pantry/Freezer Vegetarian Pasta Sauce

My mother occasionally made homemade pasta sauce. It was one of her standard feed-a-crowd recipes, because she made a lot of it, in a very big pot, that simmered on the stove for a long time, not all day, but long enough to bring out rich flavors. She'd pair it with spaghetti, the very long … Continue reading Pantry/Freezer Vegetarian Pasta Sauce

Tomato Jalapeño Salsa

I usually make this salsa only during the height of tomato season, because it is best when it is made with the ripest, freshest tomatoes you can find. But when I recently checked my chest freezer to see what of last summer's bounty remained, I discovered a definite theme. I found bell peppers, chiles, tomatillos, … Continue reading Tomato Jalapeño Salsa

Pantry/Freezer Pasta e Fagioli

It seems cliché to lead with this, but I really love this soup. It's quick and easy to make, and yet it is so full of flavor and texture, it feels like a much more complicated soup. It performs the amazing trick of being hearty and light at the same time. It doesn't seem to … Continue reading Pantry/Freezer Pasta e Fagioli

Indian-Inspired Roasted Cauliflower Soup

If you have never roasted cauliflower, here is a great reason to try it. Some of cauliflower's best flavors are only released by roasting. While other cooking methods can make it mushy, bland, and watery, roasting it develops a toasty, earthy sweetness. Combined with either a leek or white onion, it's happy to dance with … Continue reading Indian-Inspired Roasted Cauliflower Soup

Pantry/Freezer Pasta Primavera

I recently saw a social media post offering a list of "what's in season" in New England right now. I had to laugh because, unless it's growing in a greenhouse or under grow lights, there's nothing "in season" here. Unless I have a different understanding of what "in season" means. I mean, I'm willing to … Continue reading Pantry/Freezer Pasta Primavera

Hoppin’ John 2023 Hoppin' John has been a much-anticipated meal here each New Year's Day, since I decided to try making it years ago, to make good use of a leftover smoked ham. I started with my trusty Joy of Cooking, where I found a dependable, straightforward recipe. As I have gained confidence in my own cooking … Continue reading Hoppin’ John 2023

Roasted Asparagus, Prosciutto and Potatoes

This recipe might seem a bit fiddly at first glance, but it really isn't that difficult, and there is so much flavor delivered that it's worth the effort. Asparagus becomes a completely different vegetable once it's roasted, with a more mellow flavor and tender texture. It becomes the perfect companion to the roasted potatoes, crispy, … Continue reading Roasted Asparagus, Prosciutto and Potatoes

Rhubarb Balsamic Trio

Rhubarb is one of my favorite ingredients. In a lot of American recipes, its tart-sour acidity is treated as something to hide, usually with a lot of sugar. The inspiration for this trio of recipes was my desire to find a way to use rhubarb without using a lot of sugar, and taking advantage of … Continue reading Rhubarb Balsamic Trio

Curried Chickpea Vegetable Soup

1/2 cup plain Greek yogurt 1 teaspoon za'atar 3 tablespoons olive oil 1 cup diced yellow onion 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup diced Swiss chard stems 1 tablespoon minced garlic 1/2 teaspoon minced ginger 1 tablespoon tomato paste 1 teaspoon curry powder 3 cups coarsely chopped Swiss chard leaves 1 … Continue reading Curried Chickpea Vegetable Soup