By Craig Bailey, “Fiddlehead Bistro,” Saranac Lake, NY This vegan soup is great for a cold winter day with some crusty bread and a fire. It’s bright and hearty and warms from the inside. It can also be served chilled, but for me it’s all about warmth. To get the meaty undertone, browning the onions…
Or, “What To Do With Smoothie Remnants?” By John Valencia We call this my “Smoothie Sludge Bread!” The hiccup is that it requires the pulp leftover from my daily juices. But I guess if people do some juicing, then they’d have it on hand. And the backstory is really just that: I had this leftover…
Useless Old Woman? By Suzanna Leigh and Marj Watkins Every once in awhile Marj Watkins says, “Oh, I should write something for The Loop.” She has been writing her “Island Epicure” column since the 1970s and only quit when she reached age 100. I remind her, “I told them you are retired. You don’t have…
By Pam “Gates” Johnson Soft Dinner Rolls My daughter-in-law Sarah loves these rolls. I make them for her every few weeks. Ingredients 1 cup warm water2 tbsp soft butter1 egg3¼ cups bread flour¼ cup sugar1 tsp salt1½ packages dry yeast (about 3 tsp) InstructionsIn warm mixing bowl, mix water, yeast, and sugar and let set…
By Chef Julia Developed by Chef Julia during her time at Le Cordon Bleu, these Mini Gingerbread Cheesecakes capture the essence of the holidays in one creamy, spiced bite. The silky cheesecake base is infused with molasses and warm gingerbread spices, layered over a buttery gingersnap crust. Perfect for festive gatherings or quiet winter evenings,…
By Claudia Hernandez, Wild Roots Kitchen September is tomato season in the Northwest. If you’re like most gardeners around here, your cherry tomatoes are the most reliable and a usually very generous. Here is a delicious way to use all your cherry and smaller tomato varieties. A quick sauté with garlic and herbs turns cherry…
By Cynthia Sadurni This is a dish that shines in its simplicity. The best part is you don’t have to fry or brown the meatballs; they go straight into the broth to cook. It’s whole, hearty, and delicious any time of year, but particularly so when tomatoes are in season. This recipe is my mother…
By Judi Lenihan Zucchini and Herb Frittata This elegant frittata is a delicious way to use up fresh zucchini and is perfect for a light lunch or brunch. The combination of sweet shallots, aromatic garlic, and fresh herbs makes every bite flavorful. Prep Time: 10 minutes Cook Time: 20-25 minutes Servings: 4 Ingredients 6 large eggs2 medium zucchini, cubed and…
By Claudia Hollander-Lucas This summer beverage is festive and refreshing, often served in Spain with a seafood or veggie paella. A red sangria is served with a meat paella. I have brought this to summer parties and it’s been quite the hit ~ Buen provecho! Ingredients Keep all ingredients cold 1 liter dry white wine…
By Chef Julia This cookie recipe has a special place in my heart … and my kitchen. I originally taught it during my time at Le Cordon Bleu, and it never failed to win over even the most refined palates. These cookies strike a beautiful balance: the hearty chew of old-fashioned oats, the sweet creaminess…