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Swiss Chard and Arugula Ravioli Nudi in Simple Tomato SauceTwo of my favorite things in the world of food are vegetables and Italian cuisine, and they’re highlighted… |
lisaiscooking
Sep 2013 Intermediate |
0 votes
898 views
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Giant White Chocolate Pecan CookiesI don’t know how I let so much time go by since I last talked about cookies around here. It might be a record… |
lisaiscooking
Sep 2013 Intermediate |
0 votes
266 views
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Crunchy Corn Tortilla Salad with Smoky Tomato DressingOf course side dishes are more memorable to me than a starring protein. I’m not that interested in meat, so… |
lisaiscooking
Sep 2013 Intermediate |
0 votes
952 views
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Spelt Salad with Squash and FennelIn a rare instance of Kurt noticing what’s been happening in the kitchen, he pointed out that I’ve been making… |
lisaiscooking
Sep 2013 Intermediate |
0 votes
166 views
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Espresso Bundt CakeThe photo in the book shows a nicely layered cake in which the espresso batter is baked into the middle of the cake with plain batter above and… |
lisaiscooking
Sep 2013 Intermediate |
0 votes
278 views
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Chocolate Caramel TartletsAll of a sudden, chocolate has jumped to the top of my favorite ingredients list. It’s because of the new book Mast Brothers Chocolate: A Family… |
lisaiscooking
Oct 2013 Intermediate |
0 votes
264 views
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Tofukabobs with Peanut SauceI remember a conversation with a friend many years ago. We were talking about recipes and cookbooks, vegetarian cooking in particular, and my friend… |
lisaiscooking
Oct 2013 Intermediate |
0 votes
399 views
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Kalamata Olive Sourdough BreadI think I’ll always assume that part of bread baking is magic. I can choose different flours for different textures, adjust the timing according to… |
lisaiscooking
Oct 2013 Intermediate |
0 votes
316 views
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Acqua PazzaThere’s something about the style of cooking from the ladies of Canal House that’s so inviting. There’s always a sense of simplicity about the… |
lisaiscooking
Oct 2013 Intermediate |
0 votes
310 views
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Pumpkin Spice CookiesApparently, as the bandwagon was driving by, I jumped right onto it. It’s a pumpkin spice world. There’s probably even a pumpkin spice shampoo at… |
lisaiscooking
Oct 2013 Intermediate |
0 votes
204 views
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Brussels Sprout HashAn egg is probably the world’s most versatile ingredient. And, thinking of all the things you can do with whole eggs, yolks, whites, quail eggs, and… |
lisaiscooking
Nov 2013 Intermediate |
0 votes
255 views
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Classic Chocolate Brownies (70%)These might look like ordinary, run-of-the-mill brownies, but I have to tell you so many things about them.… |
lisaiscooking
Nov 2013 Intermediate |
0 votes
237 views
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Chard, Ricotta, and Saffron CakesRather than saying “eat your vegetables,” what I really want to say is “make the most of the beautiful,… |
lisaiscooking
Nov 2013 Intermediate |
0 votes
262 views
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Genmaicha Granola BarsWith perfect timing, in the midst of the vegetable love I mentioned, I got to read a review copy of Feast by Sarah Copeland. It’s a book devoted to… |
lisaiscooking
Nov 2013 Intermediate |
0 votes
395 views
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Sea Scallops with Saffron Potatoes and Orange-Meyer Lemon SalsaI have go-to cookbooks for different purposes, different types of dishes, or different times of year. For… |
lisaiscooking
Nov 2013 Intermediate |
0 votes
291 views
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