Serves 6 • 2 lbs. fresh, ripe strawberries • 2 cups water • ⅓ cup honey • 2 Tbs. lemon juice • 10 to 12 ice cubes 1. Hull and wash the strawberries, and purée them in a blender with the water, in 2 or 3 batches. Strain the purée through a fine sieve and discard the...
Serves 8 to 10 • 9 Tbs. butter • 4 medium-sized leeks • 1 lb. boiling onions • 3½ oz. parsley root • 3 to 4 cloves garlic, minced • ¼ tsp. thyme • 2 bay leaves • rosemary to taste • 1 lb. mushrooms • 2 medium-sized turnips • 2½ cups dry white wine • 3 Tbs....
Makes 12 muffins • ¾ cup whole wheat flour • ¾ cup yellow corn meal • ½ cup dark rye flour • 2 tsp. baking powder • ½ tsp. salt • ½ cup rolled oats • 1½ cups milk • 1 egg • ¼ cup vegetable oil • ¼ cup honey 1. Sift together the wheat flour, corn meal, rye flour,...
Makes 12 medium-sized muffins • 1 cup whole wheat flour • ¾ cup yellow corn meal • ¼ cup dark rye flour • 1 tsp. baking powder • ¾ tsp. baking soda • ½ tsp. salt • 1½ cups buttermilk • 1 egg • ¼ cup vegetable oil • ¼ cup honey 1. Sift together the dry ingredients....
Serve the rusks with coffee or tea. It makes about 24 to 30 rusks. • ½ cup soft butter • ⅔ cup sugar • grated rind of 1 orange • 2 eggs • 2½ cups white flour • 1½ tsp. baking powder 1. Cream the butter with the sugar and orange rind until it is fluffy, then beat in...
PREP: 1 hour BAKE: 15 minutes OVEN: 400°F MAKES 4 servings 2 pounds butternut squash, peeled, seeded, and cut into 3⁄4 -inch pieces 2 medium cooking apples, peeled, cored, and cut into 3⁄4 -inch pieces 1 cup coarsely chopped red onion 1 tablespoon vegetable oil 1⁄2...
Everyone’s favorite summer fruit, spiced up. Makes 4 glasses 1 pint strawberries4 tablespoons water or milk2 cups plain Greek yogurt½ teaspoon ground cardamom (or finely ground seeds from 6 pods)4 tablespoons sugar Wash the strawberries, remove the green tops, then...
This chutney is a Gujarati favorite, made when the first mangoes of the season arrive. I asked my 83-year-old grandmother to show me how to make it. “I don’t remember how to,” she said, but amazingly, her hands rhythmically chopped the mango and stirred in the...
PREP: 10 minutes | COOK: 0 minutes | YIELD: 3 x 10-oz servings I developed this smoothie when preparing for a trip to Mexico. It made me feel like I was already on vacation, sipping something delicious while relaxing on the beach. It makes a healthy breakfast or a...
When I want to include more whole grains in my meal, I will often make a savory or dessert pie with this crust with wonderful results. This version produces a flaky crust with a nutty flavor. MAKES ONE 9- TO 10-INCH CRUST 1в…“ cups whole wheat pastry flour (or в…” cup...
