Serves 6 to 8 • 5 Tbs. butter • ¾ cup flour • 2 cups warm milk • 1 raw egg • 6 hard-boiled eggs, sieved or finely chopped • 5 Tbs. grated Parmesan cheese • 5 Tbs. chopped parsley • 1½ tsp. salt • fresh-ground black pepper to taste • dash of nutmeg • dash of cayenne...
Serves 4 to 6 • 1½ lbs. slender carrots • 3 Tbs. butter • ¾ cup water • 2 Tbs. lemon juice • salt to taste • 1 Tbs. cider vinegar • ⅓ cup brown sugar • dash of nutmeg 1. Scrape and trim the carrots and cut them in 1-inch lengths. Melt 2 tablespoons of the butter in a...
The mushrooms can be fried ahead of time and then reheated for about 10 minutes in a very hot oven, but the crusts will lose just a bit of their crispy pizzazz that way. Serves 6 • 1½ lbs. fresh, firm mushrooms • 1 cup dry bread or cracker crumbs • ⅓ cup minced fresh...
Serves 6 • 1 lb. fresh white mushrooms • 1½ cups water • 1½ cups cider or white vinegar • 1 Tbs. pickling spice, or: • 4 cloves, 4 peppercorns, ¼ tsp. mustard seeds, ½-inch stick cinnamon, pinch of dried rosemary, and 1 bay leaf • 2½ Tbs. olive oil • ¼ tsp. basil,...
Serves 4 to 5 • 2¼ lbs. tomatoes (about 8 medium-sized) • 1 tsp. salt, and more to taste • 1 medium-sized yellow onion • 2 cloves garlic • 3 Tbs. olive oil • 2 bay leaves • ½ tsp. dried basil, crushed • ½ tsp. dried tarragon, crushed • 2 Tbs. chopped fresh parsley • 5...
Serves 4 to 6 • 1 lb. fresh zucchini • 1 small yellow onion • 5 Tbs. butter • ¾ tsp. salt, and more to taste • ¼ to ½ tsp. dried basil, crushed • fresh-ground black pepper to taste • 3 Tbs. flour • 1⅓ cups warm milk • 6 egg yolks • 2 Tbs. grated Parmesan cheese • 7...
Serves 8 to 10 as an appetizer, 4 to 6 otherwise. Serve the puff hot or cool, cut in wedges or squares. It makes a very nice hors d’oeuvre or can be combined with a rather hearty salad for a perfectly tasty little supper. • 12 oz. marinated artichoke hearts • 1...
Whenever I am looking for a snack that is not too fattening, I turn to these cucumber spears. We used to eat a simpler version as children, cucumber halves or quarters just sprinkled with lime juice and dusted with spices, but now I have started giving the dish a...
India is the second-largest producer of peanuts in the world, after China, and vegetarians make ample use of the protein-rich product by adding it to their meals, either cooking it along with vegetables and legumes (peanuts are a legume too, of course), or by adding...
Crisply fried okra is eaten all over India. I remember that in our family we cut the okra into thin rings, fried them until very crisp, then ate them with a sprinkling of salt, amchoor (sour green mango powder), and some chili powder. In Tamil Nadu, where crisp foods,...
