Real gazpacho with stale bread The origins of gazpacho have nothing to do with tomatoes; like many other recipes such as bread pudding, this was a way to use up stale bread. Medieval gazpacho recipes are Most gazpacho recipes today don’t even have any bread in them, and are just basically cold tomato soup. This …
Tag Archives: vegan
Chimichurri sauce
Parsley and Cilantro In springtime, it’s mostly the stems of things that are in season, so this is a good way to make those stems into something delicious. You can use this chimichurri sauce as a dip for crackers or bread, or as a sauce on pork tenderloin or noodles, or in place of tomato sauce on pizza. How …
Ceviche
Summer barbecue contribution I first made this ceviche to bring to a friend’s hot-dog and marshmallow roast, a few summers ago. It’s a great appetizer to bring to a party, where a lot of people can share it. Ceviche’s too much trouble to make just for your family, and too intense to have for dinner, …
Crackers from scratch
These are the world’s best crackers! This is something really special – everybody loves these crackers, and they’re so easy to make! They’re much cheaper than store-bought crackers, and they have less fat and less salt. Plus did I mention everybody loves them? I start pretty much every evening of cooking by making crackers, and …
Baba ganoush
Tired of salami and cheese cubes? If you want something yummy but not so meat-and-cheese oriented to put out for guests before dinner or bring to a party, hummus and baba ganoush are perfect for that. This version of baba ganoush has extra lemon, which gives it a nice bright flavor. How to make Baba Ganoush: Peel …
Arugula bruschetta
Arugula: grows wild! Arugula, once it gets going in your yard, will come back every year. It will even spread and tend to get out of hand. It’s free and it’s abundant and you can use it in all kinds of recipes. Try making arugula pesto, or eating young arugula leaves mixed with lettuce or raw …
Salsa from scratch
Why make salsa? You can get good-enough salsa from the grocery store, and it’s not expensive either, but even fancy store salsa does have a bunch of extra salt and sugar in it that you don’t need. You can have a much healthier salsa by making it yourself at home, and it’s not that much …
Oatmeal in seconds
Better than my mother’s oatmeal My mother was a good mother and she made us good hot bowls of oatmeal every winter morning and we hated it. Her oatmeal was terrible: gloppy stuff like jello. Then I got married, and my husband made oatmeal, and it was nothing like hers at all – this oatmeal …
Bagels from scratch
Not by Bread Alone I grew up on bagels; in Ithaca, New York, bagels were like the default food. People had them for breakfast, lunch, and snack, and then had pizza bagels for dinner. No respectable bagelry would sell a bagel more than two hours old – after that, they gave them away free out …
Zucchini eggs
Mediterranean Thyme The summer I spent on an archaeological dig on the island of Cyprus, digging up an Early Bronze Age village and cemetery, the hillside we worked on was covered with wild thyme bushes, as you can see in this picture. After smelling thyme all day long, all summer, I couldn’t face using thyme …