Guess who’s family likes Brussels sprouts? Who knew? So we have them at every get together. Brussels sprouts are an excellent source of vitamin C. Here’s another way to serve them sort of appetizer style.
This is another request from my husband. He found it on Epicurious. I’m all for anything that includes beans. They are filling and I love their texture. This recipe calls for white beans, like cannellini, but I used a combo of cannellini and Italian Romano because I love the softness of the Romano. Right from […]
The Reuben sandwich is purported to have come from the former Reuben’s Delicatessen in New York City in 1914. The is a Vegetarian version created by Todd Ginsberg.
Mmmmmm…Sounds delicious, no? No. But that is the English translation of Carne Sudada, one of my Colombian husband’s favorite meals. It is a Colombian version of beef stew. Well enough of that. This stew can be made in a pressure cooker or regular stove top. I like the flavor you get from the pressure cooker and […]
This soup is served by Chef Sungchul (Sung) Shim of Neta, in NYC’s West Village, as an alternative to Gazpacho. He garnishes with cod fritters, , chive oil, and edible flowers. He suggest optional garnishes for the home cook: Shrimp, crab, lobster, chives, sour cream, creme fraiche, cilantro, fried or shallots. Ingredients 10 ears of corn […]
