I make soup all year, though not as often in summer (Cold cantaloupe soup, vichyssoise, room temperature vegetable stew with chickpeas). But during Ohio’s coldest months, I make a pot of soup about once a week. The process is soothing, and we love eating it. I find it the perfect winter meal. I found this … View Post
Morning Banana Cake
This is my favorite banana bread. It’s moist and has a rich banana flavor. It doesn’t hurt, psychologically, that the recipe title includes the words “morning” and “cake.” I found the recipe on an online index of bed and breakfasts; it’s from Aravaipa Farms in Arizona. I usually skip the nuts because of family preferences, … View Post
Lucky Stew (or Golden Hominy and Corn Stew with Cornmeal Dumplings)
I adapted this a few years ago from James McNair’s Corn Cookbook for my husband, who lived in Alabama at the start of his journalism career. He had related to me how Southern cooks greet the new year with collards and black-eyed peas to ensure good luck. Now, neither of us are superstitious, but food … View Post
Greek Shrimp and Feta
This is one of my favorite shrimp dishes, and good bread (see posts for Stilton Parmesan or Spinach Feta breads) is a must for sopping up the scrumptious sauce. So simple, but oh, so good. It’s also a great company dish, assuming guests eat shrimp. The recipe is from Greek Cooking for Pleasure by Tess Mallos. … View Post
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Summer vegetable soup
It might sound odd to eat soup in the summer, but this is wonderful barely warm or at room temperature. It’s also healthful and takes advantage of some of the bounty of your (or someone else’s) garden. This is great with a crusty bread or cornbread. (See earlier posts on Stilton Parmesan Bread and Spinach … View Post
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