Every Thanksgiving my mother makes creamed onions, which are delicious and a wonderful treat. But heavy. I saw this recipe for sweet and sour onions in Lidia Cooks from the Heart of Italy and thought they might be a healthier alternative. I made them last night and let me just say they are not just…
Vegetables
Lidia’s Red Cabbage and Bacon Salad
I bought a red cabbage the other day to add to a chopped salad but that leaves plenty left for other things. I originally thought to braise some but opted instead to try this red cabbage and bacon salad from Lidia’s Italy in America. It’s pretty simple, other than the work of slicing the cabbage,…
Zucchini Salad with Lemon Parmesan Dressing from Polpo
I was looking for a simple side dish to go with the Pacific Lime Chicken Thighs I made last night and saw this zucchini salad in POLPO: A Venetian Cookbook (Of Sorts). There are lots of simple recipes in this cookbook, as well as some fancy ones for fish I’m never likely to cook (octopus…
Cooking Ahead: Roasting Vegetables
Last night it was just me for dinner and before I started I was re-reading parts of An Everlasting Meal: Cooking with Economy and Grace by Tamar Adler, which is not full of recipes exactly but more like ideas. It’s about not wasting food and cooking ahead and exploring. Every time I pick it up,…
Harvard Beets
You can make these Harvard Beets with canned beets or boiled or roasted fresh beets. My girls both like these. It’s not a strong pickling, like pickled beets. More like a sweet and sour mild flavor.