November 2007

Ultimate Gingerbread

November 27, 2007

Serves 12, if you’re really stretching it. 1 c. sugar 1/4 tsp. salt 1 tsp. ginger 1/2 tsp. cloves 1/2 tsp. cinnamon 1 c. vegetable oil 1 c. dark molasses 2 tsp. baking soda 1 c. boiling water 2 1/2 c. regular all-purpose flour 2 eggs, well beaten In bowl, combine sugar, salt, ginger, cloves, […]

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(adapted from Cook with Jamie: My Guide to Making You a Better Cook by Jamie Oliver) This is a very simple, yet beautiful, winter salad. Serves 6 4 good-sized beets, a mix of purple and gold, if possible 3 ripe pears 1 lemon 1/2 c. good extra-virgin olive oil 8 oz. creamy white feta cheese […]

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Spicy Yellow Lentil Dip

November 20, 2007

Reddish-orange when raw, this variety of Indian lentils turns a beautiful, rich yellow when cooked. It makes a nice alternative to hummus. Makes about 2 cups 1 c. red lentils 1/4 tsp. ground turmeric 1 lg. shallot, chopped Kosher salt 3 Tbls. olive oil 2 garlic cloves, thinly sliced 1 Tbls. red pepper flakes 3 […]

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Cook with Jamie

November 20, 2007

As we see the words: “eat in style”, “hipster foodies”, “food obsessions”, and “fashionable food” in design magazines this season, we ask: “Does fashion influence food or is it simply fashionable to be into food?” EVERY cent earned from his book will be donated to the Fifteen Foundation – which Jamie started with the goal […]

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The flavorful marinating oil from these delicious olives should be used separately on salads and in cooking. Makes about 2 cups 1 lb good-quality black or green olives, such as kalamata or picholine 6 Tbls. good-quality olive oil 2 Tbls. balsamic vinegar 1 lg. garlic clove, chopped 1 tsp. oregano, minced Rinse olives and leave […]

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An Indian Salt Mixture

November 20, 2007

In her writing, Madhur Jaffery tells of her father’s absolute love of fried eggs sprinkled

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Hunker down at home and spend less time shopping this holiday season. Food makes

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Thanksgiving is not a potluck. It is a feast that requires organization, thought, and extra measures

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Simple Cranberry Relish

November 13, 2007

This relish can be made well before the holiday feast; it keeps well in the refrigerator for 2-3 weeks. It also freezes well. Use with turkey, chicken, ham, or pork. Makes 6 cups 1 lemon, quartered and seeded 1 orange, quartered and seeded 1 1/2 c. fresh or frozen whole cranberries 2 c. dark brown […]

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Toni Oppenheimer is a trained chef, a professional baker, and the wise older sister neither of us had. This recipe has become a favorite for holiday meals, particularly Thanksgiving, because it uses an all-American specialty food that is a healthy, good-for-you grain which helps to balance out the gluttony of butter and sugar generally overwhelming […]

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