Don’t worry if you don’t have an authentic tian – any shallow baking dish will do that’s large enough to hold all the vegetables. I used an oval 2-quart baking dish for this summer vegetable tian, and I could have squeezed more vegetables in there.
The name translates to Hunters’ Sauce, and it goes with just about anything a hunter would bring home: game birds, rabbits, venison, and boar. It also works very well with our more ordinary food: beef, pork, chicken, turkey, and lamb.
Thaw the meatballs, if you’re using frozen (I use the microwave). If they are tiny meatballs, leave them whole; otherwise, cut them in halves or quarters, so that they are bite-sized. Chop the onion into fine dice (you’ll have about 1 cup).
It all started with a vision: a nice round loaf of country French bread, full of flavor and goodness. With the Mockmill, I finally had the means to grind my own grain. I wanted to make bread in a fairly simple way –
There are all sorts of recipes for roast chicken. This is one of the easiest ever: a simple roast chicken without fuss or bother. Just add flavor to the inside, oil the outside, and roast it in the oven.
When you make this quick white bean & escarole soup, don’t feel you are required to use every ingredient just as listed. I like to use escarole, which is available throughout the winter, but you could substitute any type or mixture of dark leafy greens: chard,
I have made variations on these Turkish-inspired stuffed peppers for years. The version I give here includes meat, but they are 100% delicious without it. Any extra stuffing that doesn’t fit in a pepper could be mounded in a hollowed-out zucchini,