Comte’ Cheese, The Savory Jewel of the Jura
On a visit to the Jura Massif region of France, I fell hard for its beauty, tranquility, and dedication to making great food. Foods that began as a necessity centuries ago, like Comte’ cheese, have survived into modern times. The region’s food may be less known than that of other parts of France, but it […]
Frilly Kale, Cauliflower, and Comte’ Cheese Bread Pudding
Creamy custard holds all the vegetables and goodness together for a satisfying savory bread pudding casserole. I developed this recipe for Better Nutrition and Vegetarian Times magazines as a twist on traditional bread stuffing for a Thanksgiving side dish story. It looks fancy with the frilly kale but comes together quickly. For an easy brunch […]
Lamb Burgers with Apricot Chutney
Spicy, tart, and sweet apricot chutney adds a powerful punch to ordinary burgers, including lamb, beef, chicken, salmon, or veggie. Even though someone in my house isn’t a superfan of Indian food, this chutney gets eaten up because it dresses up the flavor of an ordinary sandwich, leftover roasted chicken, burgers, hot dogs, or bratwurst.
Carrot “Cake” Breakfast Salad with Sourdough Apricot Granola
Move over muffins. Imagine a salad chock full of all the yummy bits in a carrot cake or morning glory muffin, like nuts, seeds, dried fruit, and warm spices. Add hefty portions of leafy greens and shredded carrots with a crunchy sourdough granola, and you’ve started your day on a healthy path.
Apricots, the Precocious Ones
I took a double-take as I scanned the produce at a Middle Eastern grocery store. Piled up among the Iranian cucumbers, Indian baby eggplants, and ricrac-wavy Romano green beans was a heaping box of tiny apricots. It was the second day of June and my third attempt to find an apricot that tasted like an […]
