Dark Days 9: Cabbage Rolls with Pork, Shitakes, Ginger and Scallions
A continuing series on weekly meals that use sustainable, organic, local and ethical food during the challenging winter months. For […]
Dark Days 8: Cabbage Stew with Spruce Needles, and Other Ideas for Recycling Your Christmas Tree
A continuing series on weekly meals that use sustainable, organic, local and ethical food during the challenging winter months. For […]
Dark Days 3: Vegetarian “Shepherd’s Pie”
A continuing series on weekly meals that use sustainable, organic, local and ethical food during the challenging winter months. See […]
Paper Chef 59: Barbecued Quail with Cabbage Cucumber Slaw
July here on the East Coast U.S. means hot days with long lasting light, when we often cook outdoors for […]
Roots Stew with Cabbage and Dill Seed
The Spice Rack Challenge this month features dill, in honor of the coming spring season. The challenge in general is […]
Simple Supper: Cabbage Soup, Grilled Cheese and Pickled Okra
I posted this for the pickles. Last summer, I made a batch of okra pickled with vinegar, dill, garlic and […]
Dark Days Week 6: Mushroom and Cabbage Lasagna
I find the Dark Days challenge to be no challenge at all when it comes to meat and poultry, and […]
Sautéed Cabbage with Portobello Mushrooms
Cabbage and mushrooms have a great affinity for each other and I find myself using the combination in various ways. […]
Pumpkin Risotto with Sauteed Brussels Sprouts
Right up there with the definition of eternity as “two people and a ham” (or turkey as I remarked last […]
Dark Days Week 2: Stuffed Cabbage and Butternut Squash
Our local ingredients have been great. Over the past couple of weeks, we’ve eaten all kinds of organic greens, root […]
Dark Days Week 1: Pork Roast with Potato-Rutabaga Gratin
For the Dark Days Challenge, which spans four and a half months, participants cook a meal a week based on […]
Roasted Brussels Sprouts
Brussels sprouts bud up at the intersection of the beefy center stalk and the branches and are a fun vegetable […]
Smothered Cabbage
This cabbage dish, a Venetian recipe called “sofegao,” meaning “smothered,” is a perfect example of excellent slow cooking. Shredded cabbage, […]
Spring Greens Ottolenghi
One of the online food columns that I enjoy is The New Vegetarian that Yotam Ottolenghi writes for The Guardian […]
Layered Cabbage Stew à la Provence
There are several cookbooks on my shelf, not necessarily bestsellers, which I consult again and again for inspiration and just […]
Corned Beef to Pea Soup
St. Patrick’s Day, March 17, brings out a stir-crazy frenzy of events, mostly invented traditions as far as I can […]
PROSPECT THE PANTRY 