Billy J. Lopez Three-bean Chili
In my fantasy league of recipe writers, I would cover everything. A million questions that you had not even considered…
Spaghetti with chickpeas
Is anyone running a marathon at the weekend? There is little to no overlap between those who read a cooking blog and…
Lentil soup flavored with chard, sausage, and garlic
I am always surprised by the cold snaps that occur around this time. It is usually well into winter, but…
Crackly banana bread
There are many reasons to bake banana bread. You may have a bunch of bananas that have outlived their usefulness. You…
Cumin seed roasted cauliflower served with yogurt
Every October, I do a dreary, boring thing. I decide that on the first cold day, I need a scarf…
Moroccan-style carrots and yams
Friends, I did not mean to abandon anyone. Since I’m guessing you’re here because you have a rugrat, you probably don’t…
Red velvet cake
It’s hard to understand why red velvet cake is so famous. One thing I can’t comprehend is that food dyes…
Lasagne bolognese
This is my culinary Mount Everest. It took me five years to master this twenty-layer striation consisting of noodles, ragu,…
White bean roasted red Pepper Dip
Longtime readers may remember that Alex met me through my blog. Yes, we used to complain publicly about our embarrassingly…
Crispy tofu Pad Thai
Pim Techamuanvivit taught me how to make Pad Thai. Pim Techamuanvivit wrote Chez Pim in the early days of food…