Comprise dishes that include the main protein component. So you’ll see soups, stews, whole-meal salads — items in standard cookery that would have their own category.
I love roasted vegetables, but to me they’re a nuisance. Fill two cookie sheets with chunks of veggies, after tossing with oil and herbs in a big bowl, bake nearly an hour, returning to toss a few times, and you get at most three servings. So finding comparable flavor in Mark Bittman’s “Panfried Pumpkin” inspired […]
The problem with home baked pizzas is crispiness, because who has a oven that goes to 700 degrees? I’ve figured out a solution: Make the tomato sauce on the pizza while it’s baking. (If you are fine with thick crusts or pan pizzas, best if you move along now, as you have it easy.) The […]
Thanksgiving. America’s Feast Day. It was yesterday. Before I forget what my notes mean, here are two of the dishes whose recipes I’ve been tinkering with for years and now have just about settled on. We don’t eat meat, so we keep experimenting with the holiday meal — no turkey so the entree is one […]
Here is Mom’s Spaghetti Sauce, circa 1970s (my sister kept the index card): Brown 1 pound ground beef, drain. Add 1 Tablespoon salt, half an onion chopped, half a stick of butter, 1 (large) can tomatoes cut up, and 1 large can (2 small cans) tomato paste. Cook covered in 275-degree oven 1 1/2 to […]
Copyright 2010 Ben S. Pollock This recipe was revised in October 2013. “Fried soup” was what I announced when I brought these to the table, what otherwise are called veggie croquettes, pancakes or burgers. When I try to make veggie burgers they fall apart. These held together and are as good or better than grocery […]
The Fourth of July calls for red, white and blue. But if it’s independence we’re celebrating, why not red, green, yellow and purple? Ratatouille is a southern European, mid-summer, vegetarian casserole, ideal for when you return from the farmers market with way too much. The chickpeas make this a one-pot meal; bread crumbs are to […]