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Lentil Cakes Tikka Masala
These cakes have become a standard in our rotation. Not always as Indian cuisine but as other styles too. The Lentil du Puy base is a really good foil for all kinds of flavors and the texture of the...
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The Poor Wretches Pasta
Street walkers pasta and now poor wretches pasta. Leave it to the Italians to come up with an interesting name for their local eats. This is Sicilian by birth. The pine nuts and currants aren’t...
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Gumbo Z’herbes with Yeasted Corn Biscuit Dumplings
If you know me you know I love greens. I go to them for comfort, for quick meals and just about any reason, now that I think about it, I am not even sure I need a reason. There was … Continue reading →
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Smokin’ Black-eyed Sandwich
This is a perfect example of vegetarian food that stands on its own. Not much different than falafel which has stood its ground for years. Your could in fact replace the mayonnaise with a yogurt sauce...
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Spinach and Feta Pie
Most people, it seems, remember the first time they ate spinach pie. Chances are you were at an ethnic restaurant, maybe on your first food adventure to a Greek establishment, feeling continental and...
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Pot Roasted Collards and Purple Hull Pea Fritters with Spicy Buttermilk Gravy
The one thing that stays the same around my kitchen, has been a continuous thread, is collard greens. Collard recipes have been prepared in many incarnations but eventually I rendered them all down...
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White Wheat Berry Salad with Fresh Beans
If you have ever had fresh raw fava beans then you know the wonderful tender pop, the tender chew and the juicy flavor. It goes wonderfully here with the green beans and the dressing. Wheat berries are...
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Stems and Seeds
Hippy food has long been a bastion of vegetarian eats for many reasons. Some political, some personal but in all honesty mostly because it is cheap and often utilizes every last morsel sharing some of...
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The Asparagus Has Not Sprung
The rain is really coming down now. On the few days it has been nice I have been to the garden looking for the tiniest hints of spring. Maybe thin asparagus tips might be peeking at me through the...
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Taco Night on the Grill
I can’t get enough of taco night. Neither can my wife Amy or my daughters. We love it, and especially me, because I can do everything — with the exception of chopping with a knife or the food processor...
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Everything but the Hamburger, Special Sauce Included
Sadly, as I sit at the bus stop watching my daughters play, I have to tell myself: summer is so last season. All summer I have been grilling vegetables for salads. Mostly zucchini and summer squash; I...
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Spicy Chickpea and Sour Tomato Curry with Pasta
Whenever a simple, delicious dish — like this spicy chickpea curry — is placed next to me at the table, it doesn’t just make me happy; I become protective of it in a selfish, rabid dog sort of way....
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A Real Winner: Seared Cauliflower Steaks with Salsa Verde and Almonds
Some people collect cars, for others it is playing golf, for me, it’s barbecues. I don’t collect them per se but rather I cook with them. Their value isn’t termed by condition but in hours of use....
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A Delicious Lentil Soup With A Dirty Little Secret
What you need to know about lentil soup is everyone has their “simple” version. Knowing this, it reminds me how easy it is to get a nutritious hot bowl of soup to the table. It also tells me that it...
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Cheats, Lies, and Hucksters (How to Cook a God Damned Grilled Cheese Sandwich)
As a kid, learning to cook a fried egg and bologna sandwich is like teaching me how to load a gun without establishing any safety guidelines. While the combination of griddled bread, egg yolk,...
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Barley Salad with Kalamata Olives, Sun-dried Tomatoes, and Parsley
I have cooked with whole grains for a long time. My fascination began, simply enough, with bulgur wheat used to make tabouleh. It was a gateway to all sorts of other grains; winter wheat, soft summer...
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