Baked Ratatouille

From the guy who introduced me to speidie sauce, comes a baked ratatouille, from the cookbook, Charlie Palmer’s American Fare. Being that it’s late summer and my garden is producing nicely, a ratatouille is a perfect dish to make. A baked ratatouille was really enticing to me. From Chef Palmer: “This is a dish that

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Stuffed Zucchini

Many years ago I wrote the main food article of the food section for our local newspaper. My favorite articles to write were when I interviewed people who traveled the world to cook and eat. One such woman I wrote about attended a cooking class with Lorenza dé Medici at her home, Badia a Coltibuono,

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Calabacitas y Elote con Rajas y Crema

This beautiful recipe name translates to “creamy zucchini, corn, and roasted poblanos, and I happened upon it on The Splendid Table website. If you’re not familiar with The Splendid Table, it was originally a food program on National Public Radio, hosted by the splendid Lynne Rossetto Kasper. Her voice is like sweet nectar, if nectar

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Ratatouille Méridionnale

Méridionnale is the southern region of France famous for its ratatouille, classic in that it contains tomatoes, peppers, zucchini, onions, and eggplant, but unusual in that it is cooked gently in the oven, not on the stovetop. This, according to Daniel Boulud, in his cookbook, “Café Boulud Cookbook,” published in 1999. I bought the cookbook

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Chicken with Samfaina

Many years ago my husband and I flew to Madrid, Spain, rented a car, and made our way around the northeastern regions of Spain. We then drove over the Pyrenees into France, visited my sister and husband in the town where they live part-time, and then made our way back to Madrid. During the first

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Zucchini “Baba Ghanoush”

“This looks rather like a volcanic eruption, in the best possible sense,” states Yotam Ottolenghi about this zucchini baba ghanoush recipe in his cookbook, Plenty More. Indeed, it’s not the prettiest dip, but it caught my attention for a few reasons. Firstly, my husband won’t eat eggplant, so I thought that the zucchini substitute could

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Turkey Zucchini Burgers

or, Embracing  the  21st  Century. It might seem odd to admit this, being that I’ve been cooking for about 40 years, but I’ve never owned a Kitchen Aid stand mixer. Why? Well for one thing, I’m more a cook than a baker. For another reason, I have a really old house. My countertop surface area

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Thai Chicken Curry

I wanted to make this Thai curry for one big reason. I was hungry for a Thai curry. I don’t get to enjoy them often, because my husband doesn’t like the sweetness of Thai food. Nor are there any Thai restaurants where I live. So occasionally I just crave them and must make one for

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Black Bean Salad

Last week on the blog I cooked a pound of dried beans to show how easy and inexpensive it is to prepare beans. But I also wanted to show what you can do with a pot of beans, such as use the beans in other dishes. It’s easy to use the beans in soups and

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