I’ve been doing a lot of baking lately, although I’m not sure why, given that I’m trying to lose a couple inches around the waist. <sigh> But I have been doing more baking than I ever have. I’m even beginning to get comfortable making pie crusts. Still not great at it, but a bit better … Continue reading Arlene’s Pie Dough

I don’t recall ever hearing about cottage potatoes (the name comes from the crinkled cut that makes them look like the roof of a cottage, or so they say), but they are so simple to make (the hardest part is flipping them) and the results are so tasty, I expect to make them often from … Continue reading Cottage Potatoes

  Warning: making these cookies may be hazardous to your waistline. I found this recipe in a copy of Cook’s Illustrated magazine, and they are unbelievably delicious. I can’t eat just one. The recipe calls for creamy peanut butter to get the correct texture; don’t use chunky or “natural” (whatever that is). I cut the … Continue reading Peanut Butter Cookies

This recipe works well with either strawberries or blueberries, or even a combination. It may very well work with other berries also. I typically make these with only one tablespoon of brown sugar because I always slather dark maple syrup on my pancakes. Actually, I think pancakes are my excuse for consuming maple syrup. And … Continue reading Berry Vanilla Pancakes

I made a pecan pie today but it didn’t turn out that great. But it was still delicious! I need to work on the pie crust and remember to follow all the steps in the recipe. Still, as I said, it was delicious!

Banana peels are edible! Who knew? I don’t recall where I heard it, but it was probably on one of the podcasts that I follow. Anyway banana peels are edible and can be used in a variety of ways. I like to chop them up and toss them into stir fries, where they sorta kinda … Continue reading Banana Peel Cake

This recipe from Cook, Eat, Repeat by Nigella Lawson has become my favorite pasta dish. It’s especially good as a warm up the following day, and although one can substitute broccoli for the chard, the chard makes it so much more special. First time I ever cooked with chard. Lawson gives an alternate vegan version … Continue reading Spaghetti with Chard, Chiles, and Anchovies

This recipe is from Mark Bittman in The New York Times, and I’m retaining its name even though I most often make it with broccoli or cauliflower, or sometimes a combination of the two. You can use it wherever you’d use regular pesto and serve it to the ladies who lunch; I usually put it … Continue reading Asparagus Pesto

My mother used to make parsleyed potatoes whenever we had the outdoor grill fired up. She’d wrap all the ingredients in aluminum foil and toss it on the back of the grill, and by the time the rest of the grilled items were ready to eat, so were the potatoes. Later when I had roommates … Continue reading Parsleyed Potatoes

Another favorite Brussels sprouts recipe. This is from America’s Test Kitchen. 2 1/4 pounds Brussels sprouts, trimmed and halved3 tablespoons olive oil1 tablespoon water3⁄4 teaspoon salt1⁄4 teaspoon pepper Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss Brussels sprouts, oil, water, salt, and  pepper in large bowl until sprouts are coated. Transfer sprouts … Continue reading Roasted Brussels Sprouts