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

This is a recipe from Mark Bittman’s How to Cook Everything. It’s one of my favorite ways to prepare Brussels sprouts. The proportions are for four servings. Time is about 30 minutes. 3 tablespoons butter or extra virgin olive oil1 pound Brussels sprouts, trimmed1/2 cup or more stock, white wine, or waterSalt and freshly ground black pepper … Continue reading Braised and Glazed Brussels Sprouts

In a recent episode of Graham Norton’s podcast chef Martha Collison provided a recipe for a cauliflower soup that sounds quite yummy. Alas, the full recipe is only available on their Instagram page, and I wasn’t able to find it (and in any case I prefer not to use any app that’s owned by the Death Corporation if I can avoid it), so I had to improvise with only Martha’s verbal description to guide me.

A few months ago I found this recipe for making a delicious Oatmeal Bread at the King Arthur Flour web site. Since then I’ve made it several times, always with great success, but I’ve made a few small changes along the way. For example, I use regular white granulated sugar rather than brown sugar simply … Continue reading Oatmeal Bread