Shop

  • Baba-Ghannouj-with-Pita-Triangles
Black Bean Salmon

Black Bean Salmon

The Sauce: Thyme and Lime Marinade – Fresh thyme leaves and lime zest flow in extra virgin olive oil with garlic to soak into and season peachy colored salmon flesh.

Continue Reading · 0
Red Bean Bobbles on Rice

Red Bean Bobbles on Rice

Red kidney beans shaped like oval beads and bobbles one might string into a necklace atop nutty brown rice. Diced red pepper and sliced scallions accent the rustic red bean color.

Continue Reading · 1
Hamantaschen

In the Post: Hamantaschen

These are the Hamantaschen filled with dried plum filling I made for The Washington Post. See the full article with dried cherry, apricot and nutella. The doughs are almond and cream cheese.

Continue Reading · 0
Potted Prawns Wash Post

Washington Post Recipe Tester: Potted Prawns

Testing this recipe for The Washington Post was fun. The umami depth of flavor in the sauce complements the shrimp. Here’s a recipe where anchovy paste showcases the tender seafood. I love it when the sauce is warm. Great appetizer.

Continue Reading · 0
Pinto Bean Pie

Pinto Bean Pie

The Sauce: Pinto Bean Pie Filling – Creamy pie filling similar to pecan pie but made with pureed pinto beans, eggs, sugar and coconut.

Continue Reading · 2
Dry Navy Beans

‘Bean Counter’ Series

Athough not an accountant by profession, I am a bean counter. I maintain a mixed variety case of beans in my pantry at all times; kidneys, cannellinis, garbanzos, pintos, blacks and great white northerns.

Continue Reading · 0
Red Curry Tomato Tofu

Red Curry Tomato Tofu

The Sauce: Red Curry Tomato Sauce – Tomatoes and red curry paste in coconut milk simmer to infuse the heat and flavors into firm tofu cubes.

Continue Reading · 0

Powered by WordPress. Designed by Woo Themes