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
Tag: easy
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
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
Ethiopian-Seasoned Chickpea Vegetable Soup
Here's another recipe using one of Mola's seasoning blends. While I chose the Ethiopian-Inspired Blend, it would work well with almost any of Mola's blends. If you like things really spicy, garnish with one of Mola's Chili Relishes. (This is an excellent time for you to jump over to Mola's website and see what they … Continue reading Ethiopian-Seasoned Chickpea Vegetable Soup
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
Vietnamese-Inspired Shrimp and Cabbage Salad
Recently I was invited by LaFortune Jeannette Djabea, the founder and owner of MOLA Foods, to develop some recipes for a cookbook inspired by her unique and flavorful bottled spice blends. The spice blends, cookbook, and other products are available at the MOLA website. This salad is just what I'm looking for in these post-holiday … Continue reading Vietnamese-Inspired Shrimp and Cabbage Salad
Baker’s Solstice Countdown: December 21: Mom’s Gingerbread
This is a perfect bake for Winter Solstice Night. This gingerbread is dark as the longest night and full of warming spices to make you think of the heat of the returning sun. It has a surprisingly light, delicate texture, even after it has completely cooled. It is very hard to only eat one piece. … Continue reading Baker’s Solstice Countdown: December 21: Mom’s Gingerbread
Closer To Home Cooking 