(I don’t know about you, but I needed a little break from fruit. Fortunately, a local foodie who wishes to remain known only as “the co-conspirator” hatched up a plan for a pasta experiment involving some chestnut flour she picked up on a recent trip to Italy. Even better, she volunteered to blog about it. [...]
I know, I know. Spelt? Really? Yes. Cooked right, spelt is delicious and nutritious, high in fiber and protein. It’s basically a wheat berry (and most definitely contains gluten), but because it’s not exactly wheat, some people with wheat allergies can tolerate it. Like a regular wheat berry, the flavor is quite nutty, and it [...]
Inspired by Mark Bittman’s dictum to eat whole grains, everyday, I mixed this with bulgar for a hearty, healthy, meal. You’ll note that I didn’t say “attractive.” While tasty and nutritious, the look of the final product can only be described as Moosewood circa 1982:
Spring is finally here! Is there any dish that’s more springlike than a simple combination of leeks and peas? It’ll get even better in about three weeks when the peas come from the garden instead of the freezer, but even this version feels like a celebration of renewal.
Fresh ricotta is a wonderful, underappreciated ingredient. If you can find rennet, it’s easy enough to make yourself, but in Philadelphia we are blessed with Claudio’s, a glorious cheesemaker that sells fresh ricotta for the bargain basement price of $2.99 a pound. (Oddly enough, they don’t mention the fresh cheese on their Web site, [...]
Y’all know I love my cabbage and pork. Once again, the picture doesn’t really do this meal justice. Imagine succulent cabbage melted onto the form of a giant pork meatball, equally sweet and sour. This recipe had the additional advantage of using up a variety of items filling my refrigerator, freezer, and winter pantry: homemade [...]
Everybody’s been talking about Mark Bittman’s new plan to be vegan until dinnertime. Suddenly, he’s all about stocking your refrigerator with whole grains like barley, quinoa, and spelt, and snacking on them all week. Poor guy—no one seems to have told him that couscous isn’t really a whole grain. The thing is, he’s making it [...]