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.
I know that some readers will cringe at my ingredients list. I mix weight in grams, volume in cups and tablespoons, what the heck? In my kitchen, I use what’s handy, and what works. Sure, I could have weighed the water on the same scale I used for the wheat and flour –
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 –
When you don’t want to add sugar or honey to your berries for the freezer, you can flash freeze strawberries with dry ice! You’ll need the ice (a local grocery store will often stock this), a big pot or clean cooler,
In the aftermath of a roast chicken dinner, I make overnight chicken stock. For one chicken carcass, I use an 8 quart stockpot. Naturally, I strip all the meat off the chicken bones. Remove any lemon or herbs from the cavity,
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,
Recipes get passed around, and change as they go. This jam is a case in point: it is my own version of a splendid recipe from Marisa McClellan’s second book, Preserving by the Pint, which is itself inspired by a British book,