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Is Less Really More?

August 2, 2008
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Pasta. Cheese. Cream. Layered and heated together until bubbling. This sounded *right* up my alley. At least, that’s what I thought when I saw this recipe: White Lasagne with Parmigiano Besciamella (Lasagne in Bianco) in Gourmet magazine a few months ago.

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Sign of Spring

April 9, 2008
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This is one of my favorite signs of spring: a salad of freshly picked wild dandelions–mixed only with a chopped hard boiled egg, olive oil, garlic salt and freshly ground pepper. The dandelions are a bit peppery and bitter and the oil mixes with some of the egg yolk, cloaking the leaves in an almost […]

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The Mac-n-Cheese Off

January 5, 2007
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I haven’t even had the chance to go back and finish all the “draft” and “outlined” posts from December yet, but I simply *had* to be a part of the “Only Annual Mac-n-Cheese Off” hosted by the fabulous Kevin over at Seriously Good.

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Tomato, Fresh Mozzarella and Basil Bruschetta 101

September 14, 2006
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Ok, now I know most of you won’t need such detailed instructions on how to put together a little bruschetta…but I came up with this for Mimi. Mimi, who, when she asked me to write down the recipe, and I said, “No need! It’s so simple, I just throw it together, all you need is […]

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Mushroom Pie

August 30, 2006
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Yes! We finally have pictures! I thought my first actual recipe should be something I haven’t seen online anywhere else. So here, I present to you: Mushroom Pie. I found this recipe in this slim volume: Biscuits and Scones by Elizabeth Alston. I picked it up years ago during a trip to Mystic, CT.

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