think globally, eat globally, throw functionally
French onion soup, classically, relies heavily on the flavor of beef stock as a key ingredient. So some 20 years ago I decided that I would figure out a vegetarian version of this winter warmer dish that was as good, or better than, the standard meat version. According to multiple…
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If, like me, you live on the West Coast (or in the Southwest), then you've been making a fair number of quesadillas and/or frozen tamales for your self-isolation menu. They help fill in on the days/nights when you just don't want to cook anymore (and they are kid-friendly…
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Here's a super-fast, tasty pasta recipe you may be able to make from ingredients you have in your pantry right now. Like other dishes I'm publishing for quarantine month, fresh ingredients in it are minimal. It's also a Good First Recipe. The name of this dish comes from the mock-Latin…
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This is a Cuban recipe I got out of a memoir of 1940s Cuba I read a while back. It's really nice for the current quarantine because the only fresh ingredients it requires are lime juice and parsley, and the latter is optional, and the former can be substituted using…
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This is another of my "easy baking" recipes, mostly because it doesn't require much kneading, and it's hard for it to fail on you. The oil makes sure it's tender, and the flat shape limits a lot of potential rising problems. Depending on how much you use in the way…
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Here's another one for all y'all who were stockpiling kale for the crisis. Long Meadow Ranch in Napa Valley used to serve this salad, and I liked it so much that I reverse-engineered it. The result has been delightful, and I've made it several times. It makes an excellent first…
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