Caramelized Brussels Sprouts with Cashews, Garlic, and Hot Peppers

So I have to start this post with what seems to be my mantra when it comes to recipes…This is so easy to make and it’s super delicious and nutritious, too.But it is.I really urge you to try this. It can be served as a side dish or if you want to go meatless itContinue reading “Caramelized Brussels Sprouts with Cashews, Garlic, and Hot Peppers”

Curried Split Pea Soup!

Ok, so here’s another recipe that is super easy, really delicious, nutritious, and also satisfying in a cold day. Yellow Split pea soup with curry. The basic recipe is below but you can also add or subtract to it as you like (it’s equally good without curry, for example, but I happen to like theContinue reading “Curried Split Pea Soup!”

There’s more than one way to cook an egg…

Eggs. They really are incredible aren’t they. They have so many uses in cooking, and they are of course a food itself. There is a lot of lore behind them, including that of the old fashioned chefs toque…which is said to have 100 pleats in it representing the 100 ways a chef knows how toContinue reading “There’s more than one way to cook an egg…”

Das Brot!

Ezekiel Bread. Enough said. This is one of my favorite breads and still one of the most popular reasons people find their way to this little blog. I have a few versions of this recipe but the one below is the one I use most often. For additional directions and pictures of it being made,Continue reading “Das Brot!”

Lebanese Plate (yum!)

Sometimes I just have to cook for myself. I really do. I cook all day for others and sometimes it just feels food to cook for me. Anyhow, this is what I had for dinner tonight (click any of the highlighted words for recipes)…moudardara with lamb (rice with lentils and vermicelli), hummus, labna (yogurt cheese),Continue reading “Lebanese Plate (yum!)”

Cook Like Your Grandmother…how to make tallow or lard

Okay. I do realize that this is not the healthiest food in the world, but as an ingredient is it very useful and every cook should know how to make it (and it is so easy to make). My cooking fat of choice these days is olive oil. But I’m spoiled. By this I meanContinue reading “Cook Like Your Grandmother…how to make tallow or lard”

The day after…

As I type these words the pot of turkey broth that is pictured above is simmering on the stove permeating the entire house with delicious aroma. If your like me you enjoy leftovers as much as the Thanksgiving meal itself (well, ok, maybe not quite as much, but almost). Anyhow, here’s a few recipes whichContinue reading “The day after…”

Le pain perdu…

French Toast, Pain Perdu, or “Lost Bread.” I have posted many variations of this dish in the past but not in quite a while. This is a favorite breakfast of my son who is home from college for the holiday. And this is the variation that I made for him today…whole wheat French toast withContinue reading “Le pain perdu…”

Whole Wheat Bread with Caramelized Onion and Sweet Potato

This is yet another variation of my 100% whole wheat bread recipe…and a delicious one at that. This does entail an extra step (sauteing the onion and sweet potato until caramelized) but it’s worth it. After cooled, they are added to the dough while being kneaded and they melt into the dough offering a softContinue reading “Whole Wheat Bread with Caramelized Onion and Sweet Potato”

Crispy Tandoori Tofu!

I’ve posted a recipe for this tofu–or at least a variation of it–in the past but I made it for staff lunch today and thought I’d re-post it because it is so easy and delicious to make. Sometimes I eat it as a salad component but today I ate it on a sandwich with toumContinue reading “Crispy Tandoori Tofu!”

The Simplest Loaf…

I’ve posted this recipe before but not in a little while. This is for all those people that think that a beautiful loaf of bread cannot be made using 100% whole wheat flour (I used to be a doubter also). This is the loaf I make most often because it is so simple to make.Continue reading “The Simplest Loaf…”

Whole Wheat Rye…and that’s all

Whole Wheat Rye Bread Makes 2 loaves 4 cups whole wheat flour 3 tablespoons vital wheat gluten 2 ¾ cups water, divided 2 cups rye flour 4 teaspoons instant yeast, divided 2 teaspoons kosher salt 2 tablespoons caraway seeds 1/4 cup olive oil 1/4 cup dark molasses Separate the ingredients in two bowls using thisContinue reading “Whole Wheat Rye…and that’s all”

Polpette di ceci (senza carne)

So I’ve mentioned before on this blog that while I am not a vegetarian I do not eat a great deal of meat, and there are plenty of days when I simply do not want any. Today was one of those days. These chickpea balls are definitely not a replacement for meatballs because they tasteContinue reading “Polpette di ceci (senza carne)”

Lentil Soup with Vegetables and Lebanese Spices

This is a variation of my more traditional Lebanese Lentil Soup recipe; in this version I added many more vegetables. This is super easy to make and yes it tastes as good as it looks. The vegetables I added are simply suggestions (it’s what I had on hand), use whatever you like. This is easilyContinue reading “Lentil Soup with Vegetables and Lebanese Spices”

It’s amazing what a little oil and garlic can do…

Okay. So you’re likely wondering what’s with the picture. Right? It’s not much to look at, and what is it anyhow. Simple…spaghetti squash cooked with aglio e olio, or with garlic and oil (and a few other things. As simple as this photo looks the squash is bursting with flavor. It’s amazing what a littleContinue reading “It’s amazing what a little oil and garlic can do…”

Toum! (an interpretation)

So this is a variation of a variation of a variation…but geeze ‘o man is it good. What, you may wonder, am I talking about. Garlic mayonnaise and it’s many variation. The south of France (and Italy and Spain) have Aioli (the French word for garlic is ail), in the Middle East there is theContinue reading “Toum! (an interpretation)”

The Anatomy of a Healthy but Really Delicious Pizza…

Okay. So this pizza was delicious. I say “was” and not “is” because I ate more than half of it for dinner and I’ll likely eat the rest before the night is out. Anyhow, this post is more about the crust than what is on it (because you can really put whatever you like onContinue reading “The Anatomy of a Healthy but Really Delicious Pizza…”


I made this bread tonight. Made the preferment while I took a nap after work, mixed the dough before I went to the health club, and baked it while I ate dinner. Beautiful, delicious, and easy to make. And it is, of course, made with 100% whole wheat flour. Honey-oatmeal. I’ve posted this recipe–and variationsContinue reading “Bread!”


Pesto is similar to sofrito in that it is both an ingredient and a stand-alone recipe. It can be eaten as is–as a dip or spread–or added to recipes as a flavor enhancer. The word loosely translates from the Italian as “pounded,” because this was originally made with a mortar and pestle. But with theContinue reading “Pesto!”


Sofrito is both an ingredient, a seasoning, and a recipe all by itself. It is a simple method of simmering onion, peppers, garlic, and tomatoes in olive oil. But the flavor it imparts can be transformative to a dish. The key here is long slow cooking…it really brings out the flavors. But is often theContinue reading “Sofrito!”