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Swiss Chard and Arugula Ravioli Nudi in Simple Tomato Sauce Two of my favorite things in the world of food are vegetables and Italian cuisine, and they’re highlighted…	lisaiscooking Septiembre de 2013 Intermedio	0 votos 898 views
Giant White Chocolate Pecan Cookies I don’t know how I let so much time go by since I last talked about cookies around here. It might be a record…	lisaiscooking Septiembre de 2013 Intermedio	0 votos 266 views
Crunchy Corn Tortilla Salad with Smoky Tomato Dressing Of course side dishes are more memorable to me than a starring protein. I’m not that interested in meat, so…	lisaiscooking Septiembre de 2013 Intermedio	0 votos 952 views
Spelt Salad with Squash and Fennel In a rare instance of Kurt noticing what’s been happening in the kitchen, he pointed out that I’ve been making…	lisaiscooking Septiembre de 2013 Intermedio	0 votos 166 views
Espresso Bundt Cake The photo in the book shows a nicely layered cake in which the espresso batter is baked into the middle of the cake with plain batter above and…	lisaiscooking Septiembre de 2013 Intermedio	0 votos 278 views
Chocolate Caramel Tartlets All of a sudden, chocolate has jumped to the top of my favorite ingredients list. It’s because of the new book Mast Brothers Chocolate: A Family…	lisaiscooking Octubre de 2013 Intermedio	0 votos 264 views
Tofukabobs with Peanut Sauce I remember a conversation with a friend many years ago. We were talking about recipes and cookbooks, vegetarian cooking in particular, and my friend…	lisaiscooking Octubre de 2013 Intermedio	0 votos 399 views
Kalamata Olive Sourdough Bread I think I’ll always assume that part of bread baking is magic. I can choose different flours for different textures, adjust the timing according to…	lisaiscooking Octubre de 2013 Intermedio	0 votos 316 views
Acqua Pazza There’s something about the style of cooking from the ladies of Canal House that’s so inviting. There’s always a sense of simplicity about the…	lisaiscooking Octubre de 2013 Intermedio	0 votos 310 views
Pumpkin Spice Cookies Apparently, as the bandwagon was driving by, I jumped right onto it. It’s a pumpkin spice world. There’s probably even a pumpkin spice shampoo at…	lisaiscooking Octubre de 2013 Intermedio	0 votos 204 views
Brussels Sprout Hash An egg is probably the world’s most versatile ingredient. And, thinking of all the things you can do with whole eggs, yolks, whites, quail eggs, and…	lisaiscooking Noviembre de 2013 Intermedio	0 votos 255 views
Classic Chocolate Brownies (70%) These might look like ordinary, run-of-the-mill brownies, but I have to tell you so many things about them.…	lisaiscooking Noviembre de 2013 Intermedio	0 votos 237 views
Chard, Ricotta, and Saffron Cakes Rather than saying “eat your vegetables,” what I really want to say is “make the most of the beautiful,…	lisaiscooking Noviembre de 2013 Intermedio	0 votos 262 views
Genmaicha Granola Bars With perfect timing, in the midst of the vegetable love I mentioned, I got to read a review copy of Feast by Sarah Copeland. It’s a book devoted to…	lisaiscooking Noviembre de 2013 Intermedio	0 votos 395 views
Sea Scallops with Saffron Potatoes and Orange-Meyer Lemon Salsa I have go-to cookbooks for different purposes, different types of dishes, or different times of year. For…	lisaiscooking Noviembre de 2013 Intermedio	0 votos 291 views