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Archives for Simple Solutions

Madrid salad (400x400)

Recipe: Madrid Salad

by Jane Wangersky August 26th, 2015| Recipes, Simple Solutions
Madrid stew (cocido madrileño) is traditionally a long-cooking one-pot meal with multiple ingredients, and my challenge was to create a dish based on it that called for only four ingredients -- and that we could stand to eat in the middle of August. It turned out to be easier
dog day cookies (400x400)

Dog Day Cookies

by Jane Wangersky August 19th, 2015| Recipes, Simple Solutions
This week it was my job to invent a recipe for National Dog Day, which had the potential to get, um, tasteless, but we won’t go there. Looking around for inspiration, I found some people give parties on this day (August 26th) to raise money for animal welfare groups.
tuna salad on bagel (400x400)

Tuna Salad with Sweet Pickle Relish

by Jane Wangersky August 12th, 2015| Recipes, Simple Solutions
Back to school means sandwiches -- for most students, anyway. In my own schooldays, I never cared for them, and was known to bring in cold egg rolls for lunch. What goes around comes around, and now I have one child who’s only gradually learned to eat sandwiches, and
seaside pasta (400x400)

Seaside Pasta Salad

by Jane Wangersky August 5th, 2015| Recipes, Simple Solutions
Beach parties are kind of like picnics without ants (usually) but with the added risk of dropping your food in the sand. So the perfect beach party food would be guaranteed not to fall -- but I don’t think I can manage to invent it, at least not with
roasted pepper and fennel

Fennel Marinated Roasted Peppers

by Jane Wangersky July 29th, 2015| Recipes, Simple Solutions
Roasted sweet peppers are an old standby with me, but marinated roasted sweet peppers were a new idea. Of course it was an idea I had to try, too.

When I brought home a mixed bag of red and yellow peppers, some of them the size
zucchini wedges (400x400)

Crispy Zucchini Wedges

by Jane Wangersky July 24th, 2015| Recipes, Simple Solutions
Remember that dress that might’ve been white and gold or blue and black? I finally understand how it was possible, because the photo that didn’t make the cut for this article looked strangely like dark brown zucchini wedges on a light blue plate, whereas you can see they were
salsa (400x400)

Zucchini Salsa

by Jane Wangersky July 17th, 2015| Recipes, Simple Solutions
What a coincidence, the vegetable delivery people brought me zucchini just as we got into zucchini week. Okay, not a coincidence -- once this stuff starts ripening anywhere in the Western Hemisphere, we’re in for a long summer of it.

Not that I don’t like zucchini. It tastes a lot
creamy spinach soup (400x400)

Creamy Spinach Soup

by Jane Wangersky July 10th, 2015| Recipes, Simple Solutions
It’s a little hard to enjoy hot soup right now where I live, but at least this one didn’t take long to make. Spinach not only cooks down greatly, it does this very quickly. One second it’s crowding out everything else in the pot, the next it’s just a
pistou (400x400)

Spinach Pistou

by Jane Wangersky July 3rd, 2015| Recipes, Simple Solutions
You need basil to make pesto, right? Well, no, actually, it turns out. Parsley makes a different, but equally good pesto, as you may have read here a few months ago.

Our theme food right now is spinach, and it occurred to me that it might make yet another kind
carrot salad (400x400)

Carrot Cranberry Salad

by Jane Wangersky June 25th, 2015| Recipes, Simple Solutions
What I usually really want to do with carrots is to turn them into something that plays up their sweetness, and this time was no different -- at first. Yes, it was always going to be a salad -- technically, anyway -- but I planned to throw in some
carrot rice (400x400)

Rice with Carrots and Green Onions

by Jane Wangersky June 18th, 2015| Recipes, Simple Solutions
Carrots are among the vegetables that I usually either feed to other people or make into dessert. And I do make a pretty good carrot cake, but it’s got a lot more than four ingredients, not to mention it’s not exactly my own invention. (I have created a
egg drop soup (400x400)

Egg Drop Soup: The Chicken and the Egg

by Jane Wangersky June 11th, 2015| Recipes, Simple Solutions
It really doesn’t take much to cook an egg. This may sound strange coming from someone who told you, just last week, to boil your eggs for 10 minutes to make sure there were no gooey underdone spots at the center. But if you’re not trying to bring an
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