A thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about.
My local market had an impossible-to-resist pile of ripe avocados for an impossible-to-resist price so I came home with a big bagful. And while I'm a happy member of the avocado toast for breakfast club, I also needed to find other ways to use up my bounty. Here's a very simple and delicious avocado-based salad dressing that also makes a nice summer dip for crudites.
Ever since I had my first quinoa parfait on Labor Day, I haven't been able to stop thinking about it. The texture, the taste... it was perfect. Plus, I really
Food and memories seem to go together. Corn muffins remind me of a diner in the Bronx, somewhere, sitting with my dad, coffee for him, a corn muffin and juice for me. Read more...
