Always remember simple is delicious. This recipe is adapted from one on food52.com. I could eat it for three meals a day.
Every year we hear there are some folks who don’t know what to do with the onions in their box. While that’s never a problem at my house, maybe it is at yours? Try this recipe – no idea where it came from – and substitute whatever cheese you like in place of the Gorgonzola, if blue is not a favorite at your house.
Baking the onions like this is an easy way to caramelize them without having to keep stirring a skillet on the stove.
This recipe comes from Food 52. Okonomiyaki are Japanese pancakes with bits of shrimp and ribbons of cabbage and green onions. I love this combination of flavors. Worth the little bit of work to get this made.
One more idea for fermented vegetables. This is adapted from a recipe in Saveur magazine. It’s sort of like a mild kimchi – a nice compromise. The sterilized container part is important. You don’t want any funky bacteria messing up your sauerkraut.
A recipe adapted from Southern Living. A great recipe for fall entertaining.
Asha Gomez, chef-owner of Spice to Table and the late lamented Cardamom Hill, says it was Fat Matt’s Brunswick stew that inspired this dish, a riff on the beef stew her grandmother made in Kerala, India. I’ve adapted this from a recipe published in Atlanta magazine.
This recipe is from Eric Roberts of The Iberian Pig and was demonstrated at the Peachtree Road Farmers Market this summer. A lovely side dish, a lovely snack all by itself.
Love the slow cooker in the summer. Easy meal and less heat in the kitchen. I don’t remember the original provenance of this recipe. Sorry. Don’t forget to use your favorite Riverview sausage. Perfect if you’re having Labor Day company.
Are you overwhelmed with onions? I can’t imagine such a state, but I hear it happens to some folks who wonder what in the world to do with all those onions. Here’s a recipe from Saveur magazine,
So you know a tortilla is more than a corn or flour wrapper for delicious fillings. It’s also an egg-and-potato omelet. If you’re looking for a few new ways to use up this year’s bounty of red potatoes, check out this recipe from Cook’s Illustrated. It’s got their trademark detailed instructions so you can’t go wrong.