Fusion Fun: Thai Pesto Noodles

I am not always one for fusion dishes. Quite a few of them come across as less fusion and more like confusion, with muddled flavors and odd combinations of unrelated ingredients. t But, as I was planting my Thai basil this spring, right next to a planter full of Italian and Greek basil, I thought, […]

Meatless Monday: Summer Salade Composee

Salade composee translates into English as “Composed Salad,” which makes vegetables sound like musical notes or something; Translations aside, what it really means is that you make or compose a salad out of many different ingredients, some cooked, some raw, which showcase different flavors, colors and textures. All of the ingredients are cut in shapes […]

Meatless Monday: Vegetarian Arroz Gratinado

I was going to make quesadillas for this week’s meatless recipe, but after eating Boeuf Bourguignon for dinner Friday night and Provencal Roast Chicken (yes, you get a recipe for that this week!) on Saturday, that for Sunday, I absolutely did not want anything fried. Sure, sure, you -could- make quesadillas by baking them, but […]

How Many Berries Can You Stuff Into A Batch Of Muffins?

It’s like the Zen question–“What is the sound of one hand clapping?” How many berries can you cram into a batch of muffins before they turn into either a gloppy mess or they fall apart entirely? I ask these questions, not only because I they are interesting exercises in kitchen science, but because I really […]

Local (And Slow) All the Way: Rabbit And Horticultural Bean Stew

Every ingredient to this particular dish was local: the beans, the onions, garlic, carrots, celery, leeks, mushrooms, rosemary, thyme, sage and oh, yeah, the rabbit. Oh, wait a minute: the white wine isn’t from Athens, but it is from Ohio, and the salt–well, it is from the ocean, which is not local to Ohio. At […]