Based on a recipe for Lee Napoli’s Favorite Chocolate Chip Cookies 1/2 lb. butter — (2 sticks) 1c. light brown sugar 1/2 c. dark brown sugar 3/4 c. white granulated […]
The Simplest Bean Burgers
from How To Cook Everything Vegetarian by Mark Bittman 2 cups well-cooked white, black or red beans or chickpeas or lentils, or one 14-ounce can, drained 1 medium onion, quartered […]
Lee Napoli’s Favorite Chocolate Chip Cookies
1/2 lb. butter — (2 sticks) 1c. light brown sugar 1/2 c. dark brown sugar 3/4 c. white granulated sugar 2 whole eggs 2 egg yolks 3 1/4 c. flour […]
White Bean Puree with Sauteed Greens
from A Year In A Vegetarian Kitchen by Jack Bishop serves 4 2 tablespoons extra virgin olive oil 2 medium onions, halved and thinly sliced 4 medium garlic cloves, minced […]
Beef Tenderloin with Smoked Paprika Mayonnaise
from Gourmet magazine, July 2008 For Beef: 2 large garlic cloves 1 1/4 teaspoon salt 1 teaspoon smoked paprika 1 teaspoon ground cumin 1 teaspoon black pepper 1 tablespoon olive […]
Whole Wheat Spaghetti with Dried Cherries, Chard, and Walnuts
from A Year In A Vegetarian Kitchen by Jack Bishop Serving Size : 4 1/4 cup finely chopped walnuts 1/4 cup extra-virgin olive oil 4 medium garlic cloves — minced […]
Chocolate Waffles
Serves 4 3/4 cup plus 2 Tablespoons all-purpose flour 1/4 cup plus 2 Tablespoons sugar 3 Tablespoons cocoa 1/2 teaspoon baking soda 1/8 teaspoon salt 1 egg, separated 1 cup […]
Fall-Off-The-Bone Baby Back Ribs
from Fresh Every Day by Sara Foster serves 4 to 6 2 slabs baby back ribs (about 3 1/2 pounds) 1 large onion, sliced 1 12-ounce bottle of beer Sea […]
Barley “Succotash”
from “How To Cook Everything Vegetarian” by Mark Bittman makes 4 servings 4 Tablespoons butter or olive oil 1 Cup pearled or hulled barley Salt and freshly ground black pepper […]