Fingerling Potatoes with Herb Vinaigrette I made these fingerling potatoes a few days ago as part of a composed salad and we loved them so much I made them again tonight just on their own, to accompany steak. These potatoes can be served warm, room t
Roasted Parsnips A few days ago I had the pleasure of attending a fabulous class, taught by and in the home of local cooking maestra Evie Lieb. In the class we covered many dishes, but my favorite was the Roasted Parsnips with Horseradish-Herb Butter
Summer Squash Salad Evie suspected that when I tried her summer squash salad recipe that I would have to eat my words (no pun intended) regarding my mom being the only one who could prepare squash well. Well, I have eaten my words, and this fabulous
Southern Corn Bread This corn bread is packed with cheese, onions, and whole corn, and flavored with bacon drippings. Need I say more? Recipe courtesy of my friend Lynn R. of Newton, Mass., who I think adapted it from one in The Southern Living Cookb
Asparagus Frittata My father got bit by the frittata bug this week and made these for us for lunch a few days ago. This is a quick and easy, no-nonsense recipe that makes a terrific frittata in hardly any time at all. 2 teaspoons olive oil 1 small on
Butternut Squash Apple Soup Can be prepared in 40 minutes or less. The trick to great butternut squash soup is the simple addition of one tart green apple to balance the sweetness of the squash. 1 yellow onion, chopped 1 rib of celery, chopped I carr
Cauliflower Puree People either really love cauliflower or they really don't. Those of us in the first camp will enjoy it almost any way - raw, steamed with butter and lemon, or in this case pur?ed. 1 head cauliflower, stem trimmed of leaves, florets
Bavarian Sauerkraut One of our favorite side dishes is hot sauerkraut , delicious served with pork or bockwurst - a mild German sausage. You can also make a sandwich with toasted or grilled dark rye bread, melted Jack, havarti, or Muenster cheese, th
Cold Tomato Summer Vegetable Soup My father made this cold tomato and zucchini soup the other day. Don't call it gazpacho. Why not? It looks like gazpacho, but with some zucchini. It's my soup. I made it up. It's not gazpacho. Don't call it gazpacho.
Eggplant Relish Tucked away in funky Bernal Heights, my old neighborhood in San Francisco, lies Palatino, an Italian trattoria which serves unexpectedly exceptional Italian food. I used to go there regularly and became addicted to the eggplant condim
