If one wants evidence that cooking is an alchemical process, one need look no further than this rich, savory puddle of a gratin that once was a head of savoy cabbage. Savoy is the frilly, ruffled member of the cabbage family. Its leaves are more tender than green or red cabbage, and its flavor is milder and …
Gluten free
It turned cold with a vengeance here last week. My heart went out to the hardy trick-or-treaters who braved the wind, rain, snow flurries, and hail last Friday night. It’s been getting dark earlier. In the subsequent days the temperatures have rebounded a bit but it’s been cloudy and overcast. Our new place has windows …
For much of my life, I was largely indifferent to cauliflower. It was something I might pick from a veggie tray if the carrots and cucumbers were gone. Raw, it was Bunnicula’s broccoli, sort of crunchy and faintly bitter. It was, I guess, okay. I felt similarly about steamed cauliflower. It was milder and softer. It was fine. …
As we get closer to our closing date on our condo and our subsequent move, I find myself returning again and again to my reliable quick meal repertoire. I have begun to pack up the kitchen. Some of it is easy to set aside for a while. The waffle maker, the cookie cutters, the cake …
With the normal thrum of busy lives it can be tough to take time to make a real meal with fresh ingredients. But I hate to miss out on the late summer produce that’s so plentiful this time of year. I especially hate to miss out on in-season tomatoes. They don’t even have to be …
When our friend Traci commissioned a surprise birthday cake for her significant other, Dan, she requested something chocolate. So I started flipping through my cookbook collection looking for inspiration for chocolate, chocolate, and more chocolate. This was no time for restraint. Special occasions call for special cakes. And this would be a special cake. I …