by Admin | Feb 18, 2022 | Pasta, Noodles, Dumplings, Whole Grains, Rice, and Pasta
MAKES 4 TO 6 SERVINGS If you find yourself on a regular basis with stale bread on your hands, you’ll appreciate this template. I love bread but we don’t always finish a loaf before it gets hard, and I hate to throw out food. Not a problem: I make savory bread pudding,...
by Admin | Feb 17, 2022 | Vegetables and Fruits
MAKES 4 SERVINGS I particularly like the broccoli raab in this Provençal gratin because the mix of chopped stems and leaves introduces a range of textures. I use 4 eggs instead of 2 or 3 for a fluffier gratin, and leave out the breadcrumbs because the roasted pepper...
by Admin | Feb 16, 2022 | Grains
MAKES 4 TO 6 SERVINGS Provençal tians are hearty gratins bound with eggs and rice. They are great cold as well as hot and the leftovers will slice up nicely, making them great lunchbox fare. I also cut the leftovers into small triangles and serve them as hors...
by Admin | Feb 15, 2022 | Snacks
MAKES ONE 10-INCH FRITTATA, SERVING 4 TO 6 You can get asparagus pretty much year-round in natural foods markets and supermarkets, and in California it’s almost always available at farmers’ markets. But it’s a spring and early summer vegetable in temperate climates,...
by Admin | Feb 14, 2022 | Breakfast
MAKES ONE 8-INCH FRITTATA, SERVING 2 TO 3 One Monday night I pulled some broccoli raab I’d blanched and frozen from the freezer, some farm-fresh eggs, mushrooms, and good Parmesan from the fridge, and put together this beautiful dinner for two. I loved the way the...
