Live Qualitarian: Eat Well
The Power of Making Do Someone French once told me French cooking’s power comes from making the best of what you have. It’s the middle of November and I’ve already exceeded my credit card budget for the month, and so I’m going to put my cooking style up against the
Chanterell Pizza For our mushroom fest, every one likes the hearty ones, and we all revere the Chanterelle. And fear screwing it up. The taste of this mushroom is so delicate it’s important not to overwhelm it. It is floral and sweet. Honey mixed with a sweet earth taste, more
Here comes the pizza starring Boletus Edulus – ready for the oven. Lucia made this pizza with a whole-wheat crust, which she painted with basil pesto, piled on mushrooms, then topped with chunks of fresh mozzarella cheese, basil leaves and fresh tomato slices. Using a couple cups of chopped and
Vegan is best when cooking with vegetables. Trying to bake vegan is like barbecuing vegetarian. I understand that vegan is a philosophy, like not eating meat on Friday, but I’m not a believer and make choices according to my food philosophy which is simple, fresh and efficient. For Thanksgiving dinner,
Vegetable Cooking Time By MarthaSmith The Nose Knows How long should asparagus cook? That questions comes up all the time for vegetables. One infallible way to know when a vegetable is cooked is to let your nose decide. You can’t put a number of minutes on any vegetable. There are
By Graham Bremner I’m on a budget, okay. Who’s not these days? I’m not letting that get in the way of eating well. Sure, I’m going for beans as a low priced source of protein, but I’ve put it on a beautiful hunk of bread with nice goat cheese.
By Martha Smith I wanted to make a spanikopita but did not have any phyllo pastry. I had the ingredients to make a pizza crust and decided to make a spinach pie — part Italian part Greek. Serve as a light main course for dinner or as a party dish
Stack them up Enchiladas are simple. The key to great enchiladas is the quality and flavor of the red chili powder. Find a great one and keep it around. Simply, enchiladas are corn tortillas (flour are an aberration) with a filling — usually cheese, then most commonly onion, a meat,
French Football Fries: These fries are so French. They’re exactly like the wonderful fries we first appreciated at a French ski resort. Out in the cold, you come in for a steak and frites, and it’s heaven. Then you find out these heavenly potatoes have been fried in beef fat.