One weekend this fall, I’ll try a real Hungarian apple strudel but for now I’ll take the easy route and use some phyllo dough for a quick strudel from the April/May 2012 Vegetarian Times magazine...

A farmer at the weekend market was selling meat cut and packaged for kebabs, so I bought one pack to put on skewers and grill along with a lot of vegetables. Otherwise, leaving the meat off and...

As promised during the sprouted grain discussion, today I tried another recipe from Janie Quinn‘s Sprouted Grain Baking cookbook. Honestly I didn’t quite have the 2 cups of sprouted grain flour, so I...

The basil plants are large, healthy, and full of fragrant leaves. Basil likes moist soil and hot sun. A couple of plants will keep you with a steady supply of basil all summer, and you can certainly...

My local Slow Food chapter has a book club. It’s not currently convenient for me to make the meetings, but I’m reading the books on my own for fun. The first one I finished is On Rue Tatin, Living and...

There’s usually some kind of virus going around – stomach virus, cold virus – especially if you have school-age children, and we’re only a few weeks away from the start of another germ-filled...

I had garlic bread on the menu for today but forgot to buy the large loaf of bread that I wanted at the bakery. Instead of driving out again, I pulled out the bread maker and decided to make a more...

I had a friend visiting from North Carolina and made this recipe for the first time. It’s from an old issue of Vegetarian Times (April/May 2011). They said “you’ll need some dexterity to flip the...

Vegies and dip sounds like a boring meal until you call it “crudités” and have it beautifully arranged on a plate with a nice glass of wine and some freshly baked bread. Crudité is French for uncooked...

Usually I bake stuffed peppers in the oven, but you can also put the same peppers in the slow cooker. Get everything ready the night before if you want to save time the morning, then take it out of...

Tony started reading about different flours (because he is reducing gluten) and learned about sprouted grains digesting like vegetables versus starchy carbohydrates. The combination of having slightly...

This is the perfect time of year to start making my favorite cake because everything is coming into season. I would normally keep making this one cake through the fall, but this year I will try some...