Turkey and wild rice and brown rice casserole

Turkey and wild rice and brown rice casserole

Turkey and wild rice and brown rice casserole What to do with leftover turkey? One of my favorite dishes of many years is to make it into a casserole with wild rice, brown rice, and mushrooms. I’m guided by a recipe I found a long time ago in the New York Times...
Green Cabbage and Sweet Carrots Poriyal

Green Cabbage and Sweet Carrots Poriyal

Green Cabbage and Sweet Carrots Poriyal Paper Dosa’s, Nellie and Chef Paul, share the secret to their amazingly delicious recipes. What we would really like to emphasize is – diversify your produce!! We seasonally change up what goes into our salads,...
Winter Squash Soup

Winter Squash Soup

Winter Squash Soup Winter squash and pumpkins are abundant and beautiful at the market now. I began making this soup in various versions many years ago based on a recipe in the New York Times. I can no longer find the recipe in my files or online, but a recipe with...
Curried Butternut Squash Soup

Curried Butternut Squash Soup

Curried Butternut Squash Soup Sweet and creamy butternut squash dances gracefully with the curry powder to create a luscious soup that is perfect for a cold day. Serve with a sandwich, salad or with a big chunk of bread. This simple recipe comes together in just over...
Cauliflower Cake

Cauliflower Cake

Cauliflower Cake My daughter-in-law Catherine is a fabulous cook.  Recently, for the second time, I got to eat her cauliflower pie, from a recipe by Chef Yotam Ottolenghi in his book Plenty More. I loved it the first time and loved it even more the second time.  I...
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