greek “wings”

adapted from Bon Appétit. ingredients FOR THE WINGS Seitan “chicken” wings (follow this recipe, stopping before battering them)Zest and juice of ½ lemon3 garlic cloves, crushed¼ cup extra-virgin olive oil½ Tablespoon cracked black pepper1 teaspoon fine kosher salt1 teaspoon dried oregano ASSEMBLY ¼ cup extra-virgin olive oil1½ Tablespoons fresh lemon juice1 small garlic clove, finely grated¼... Continue Reading →

pasta with mushrooms and cashew cream

adapted from Bon Appétit. ingredients 1 cup cashews4 Tablespoons (or  more) extra-virgin olive oil, divided12 ounces mushrooms (I used cremini, but maitake would also be great), sliced or torn into bite-size piecesKosher salt1 medium leek, white and pale green parts only, halved lengthwise, thinly sliced crosswise2 medium shallots, finely chopped2 garlic cloves, thinly sliced12 ounces... Continue Reading →

cheesy winter squash gratin

lightly adapted from Bon Appétit. ingredients 5 Tablespoons unsalted butter, divided, plus more for pan3½ pounds delicata and/or acorn squash, halved, seeds removed, cut crosswise ¼" thick1 large white onion, thinly sliced10 garlic cloves, thinly sliced2 teaspoons kosher salt, divided12 ounces frozen kale, spinach or blanched greens, thawed, squeezed well½ teaspoon crushed red pepper flakes1... Continue Reading →

seitan paprikash

ingredients 2x seitan "chicken" wings (follow this recipe, stopping before battering them)3 Tablespoons unsalted butter1 large yellow or Spanish onion, peeled and diced3 cloves garlic, peeled and minced4 Tablespoons Hungarian paprika, sweet or hot, or a combination3 Tablespoons all-purpose flour1 cup canned crushed tomatoes or 1 large ripe tomato, chopped1 cup vegetable broth1/4 cup heavy whipping cream¾ cup sour cream, at room temperature method Air... Continue Reading →

cheesy hot pepper pasta

lightly adapted from Trader Joe's. ingredients 1 pound hearty pasta (orecchiette is great)¼ cup olive oil2 Tablespoons Trader Joe’s Italian Bomba Hot Pepper Sauce (or any Calabrian Chile paste)1 clove garlic, mincedZest and juice of ½ lemon1 cup grated Parmigiano-Reggiano, plus more for garnish method In a large pot, bring 4 quarts salted water to... Continue Reading →

crispy rice with ginger-citrus celery salad

lightly adapted from Bon Appétit. ingredients FOR THE DRESSING 1" piece ginger, peeled, finely grated1 small garlic clove, finely gratedJuice of ½ orange or 1 mandarin orange1 Tablespoon vegetable oil½ Tablespoon low-sodium soy sauce½ Tablespoon fresh lemon juice⅛ teaspoon toasted sesame oilKosher salt FOR THE RICE & ASSEMBLY 1 small head of broccoli (about 5... Continue Reading →

meyer lemon tea cake

lightly adapted from Toni Tipton-Martin. NOTE: The recipe makes one 8-inch loaf. If using a 9-inch loaf pan, start checking the cake about 10 minutes before the stated cooking time. The recipe can also be doubled to yield a 10-inch Bundt cake. ingredients FOR THE CAKE 1 stick unsalted softened butter, plus more for greasing... Continue Reading →

pasta e ceci

by Andy Baraghani ingredients 1 cup dried chickpeas, soaked overnight and drained1 fresh bay leaf1 garlic clove1 sprig fresh rosemary1 dried chile de árbol or ¼ teaspoon crushed red pepper flakes2 Tablespoons olive oil, plus more for drizzling½ medium yellow onion, finely dicedAbout 1 cup San Marzano tomatoes (about 4 tomatoes), crushed using your handsSalt... Continue Reading →

Create a website or blog at WordPress.com

Up ↑