Because I am vegetarian, these black-eyes, untraditionally, don’t have ham or bacon in them. But that doesn’t mean that I don’t recall fondly the smoky savor and fatty richness that these ingredients add to such beans; so, I just set out to find a non-animal way to get there. What makes these smoky? A mixture of chipotle peppers and toasted… Read More
RECIPE ONLY Moist, tender, sweet (honey-sweetened, with a little molasses, no sugar), and rich, spiced but not overly so, this is best traditional-styled carrot cake I have ever tasted. I never order carrot cake no matter how good the bakery or restaurant, because I know it won’t be as delish as this one. Thank you, Evelyn Cross… who gave me… Read More
Refried beans, walnuts and tempeh add heft and heartiness; the smoked tempeh also gives a little bit of that grilled-over-a-fire taste. Shiitake mushrooms double down on umami savor. Although I’m generally a from-scratch girl, using a few ingredients that already have seasoning greatly simplify the usual home-kitchen veggie-burger prep. These are vegan. INGREDIENTS 1 (15.4-ounce) can vegetarian organic refried black… Read More
To dessert-lovers, a good cake has no down side. Unless, of course, it happens to be an upside-down cake. (Go directly to recipe here.) To those of us who love making dessert — who find baking from scratch as much or more fun than eating it — the upside-down cake is a high-scorer. If short on time needed for your… Read More
FEATHERBED EGGS, A SWOONINGLY DELISH, DO-AHEAD CASSEROLE — AN EGG MIXTURE IS POURED OVER CRUMBLED, SLIGHTLY STALE CORNBREAD, AND THE WHOLE SHEBANG IS BAKED TO A FARE-THEE-WELL — IS PROBABLY THE PERFECT MAIN DISH FOR AN EASTER BRUNCH WHERE YOU DON’T WANT TO SPEND THE WHOLE TIME FUTZING IN THE KITCHEN. IN HONOR OF THAT, THE RECIPE, WITH THIS STORY… Read More
