Love, love, love quesadillas and salsa. Easy, forgiving, zingy, sloppy, cheap, pretty and the girls like them. What more could a person ask for? Wait for them to cool a bit before slicing as it gives the cheese time to set up and not ooze out the sides. You can hold these in the oven [...]
Summer Vegetable Strata 12 slices of day old or dry French or Italian Bread, cut in 1/2-inch slices 1 clove garlic, slightly crushed 5 large eggs 2 cups milk 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup loosely packed fresh chopped basil leaves 2 tablespoons olive oil 1 [...]
Mom’s Blue Cheese Vinaigrette This dressing will hold in the refrigerator for two weeks. 1/4 cup red wine vinegar 3 to 4 ounces blue cheese, crumbled 3 scallions, thinly sliced 1/4 teaspoon salt 1/4 teaspoon paprika 1/8 teaspoon dry mustard 1/8 teaspoon black pepper 3/4 cup salad oil Pulse all the ingredients except the oil in a food processor. [...]
Stromboli was lunch today for a group of Waldorf kids on their 8th grade trip adventure. What a terrific group! As it was a PPH column first, the previous post only included a link, but now can include the whole recipe. After it ran, a reader asked this question about replacing white with wheat flour [...]
“Mama, WHY are we the only ones who take care of the chickens?” say the girls one morning. (They aren’t but who’s counting.) “I tell you what, I’ll do the chickens both morning and evening if you cook dinner tonight,” I say with complete certainty that they’ll choose chickens. “DEAL!” they say. So then goes [...]
This recipe was inspired by Kerry Altiero, chef and co-owner of Café Miranda’s in Rockland, Maine. If you haven’t eaten there yet, it’s a palate’s delight. This is a perfect last minute meal for greens that you might find popping up in your garden (or under the cold frame). If you don’t have time to [...]
When I made this recipe this week, I wouldn’t tell anyone what was in it until they tried it. Then I shared. Knowing that the combination of ingredients don’t sound good unless you are a desperate vegetarian or have a bumper cabbage crop. Turns out, the combination hits you just right when you want a [...]
Many of my grandma's baking recipes called for sour milk, the modern equivalent of which is buttermilk. You can cause milk to sour by adding one tablespoon vinegar or lemon juice to 1 cup of milk, but you need to use a little bit less of the created buttermilk because it's a little thinner than [...]
