I can’t get enough of this pasta with charred vegetable ragù. Like rigatoni with cauliflower Bolognese, it’s miraculously meaty (despite being plant-based) and rich in flavor (but not heavy). Needless to say, I’m anxious to make the dish again….
Squash au Vin
Spring is around the corner, but it’s still brisk and breezy here in the Bay Area. So I decided to prepare a hearty stew to help fight the chill – namely, Chris Morocco’s squash au vin….
Rigatoni with Vegan Tomato Cream Sauce
Last week, I mentioned plans to make Bryant Terry’s rigatoni with sunchoke-tomato sauce. Well, that didn’t happen. I visited three grocery stores to procure the ingredients but failed to find one crucial item: sunchokes. So I prepared roasted red beets and sautéed beet greens with creamy polenta instead….
Dried Mushroom and Barley Soup
I am so ready for warm weather. But until then, I’m relishing wintry fare. Case in point: I cooked a big pot of dried barley and mushroom soup and downed a bowl for lunch and dinner nearly every day last week….
Creamy Pasta with Mushrooms
Creamy pasta with mushrooms. With a name like that, who could resist? Certainly not me. So when I spotted the recipe in a recent issue of Bon Appétit magazine, I had to give it a go….
One-Pan Mushroom Cornbread Stuffing
Last week, the family celebrated Christmas with a full Thanksgiving spread. That’s because we feasted on Chinese food for Turkey Day and, come Dec. 25, craved classic holiday fare….
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