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Recipe: Double Apple Crisp

by Jane Wangersky September 2nd, 2016| Desserts, Recipes
It’s another one of those years when our Gravenstein apple tree is bearing more fruit than we know what to do with. A couple of years ago, I noted that Luther Burbank once wrote: “It has often been said that if the Gravenstein could be had throughout the year,

Recipe: Rice with Summer Vegetables

by Jane Wangersky August 26th, 2016| Recipes, Vegetarian
Some vegetables just taste like summer -- red onions, fresh tomatoes, zucchini, radishes -- especially if they’re raw or barely cooked. Even so, it can be hard to eat enough of them. There’s just something about a whole zucchini, or even a radish, that makes it seem like too much

Recipe: Tomato Sauce with Fennel and Zucchini

by Jane Wangersky August 19th, 2016| Recipes, Spreads & Sauces
I don’t usually serve vegetables on the side when I make pasta with tomato sauce -- I like to say the sauce is the vegetable dish. It not only makes for a healthier, more interesting sauce, it saves on dishwashing. And, though it takes less than half an hour to

Recipe: Spicy Mushrooms

by Jane Wangersky August 12th, 2016| Appetizers, Recipes, Side Dishes, Vegetarian
I’ve always thought of mushrooms as something you put into or on top of other foods to make them more special -- not as a food that could stand on their own. But with the vegetable people suddenly sending me literal pounds of them every week, it was time to

Recipe: Spicy Cucumber Salad

by Jane Wangersky August 4th, 2016| Recipes, Salads
Cucumbers are ripening on farms and in gardens all over the continent right now. They’re one of those mild vegetables often served along with spicier stuff to balance it out. This time, I decided, I was going to team them up with lots of spicy stuff, plus one or two

Recipe: Summer Fruit Jam

by Jane Wangersky July 29th, 2016| Recipes, Spreads & Sauces
The lady at the corner produce store was a little surprised when I said I was going to make jam with the cherries I was buying. She sees plenty of home canners in there every summer, and not many of them bother with cherries. When I got home and began

Recipe: Radish Cakes

by Jane Wangersky July 22nd, 2016| Appetizers, Recipes, Side Dishes, Vegetarian
The great thing about radishes is that I know I can grow them myself. I did it one summer when I was eight or nine. That was the first and last time, because somebody had to eat all those radishes, and I didn’t really like them. I had grown them

Recipe: Eggplant Quinoa “Caviar”

by Jane Wangersky July 15th, 2016| Appetizers, Recipes
This is apparently the summer of eggplant somewhere in the world -- it certainly is in my weekly vegetable bin. Which is fine with me, but the rest of the family doesn’t care so much for eggplant. My challenge, therefore, is either to eat it all myself or come up

Recipe: Mango Whisky Cream

by Jane Wangersky June 30th, 2016| Recipes, Simple Solutions
An ice cream dish with a kick -- that was what I wanted to create this week. Something for grownups who haven’t outgrown ice cream yet but whose tastes have matured a little. Maybe it was the thought of Father’s Day, maybe it was recipes like this, or maybe

Banana Caramel “Ice Cream”

by Jane Wangersky June 23rd, 2016| Desserts, Recipes, Simple Solutions
It’s ice cream week here at TT, which means I could’ve simply used ice cream as one of my starting ingredients . . . but somehow I couldn’t get into that. For one thing, my family tends to like ice cream as is, with maybe the occasional ice cream cake

Recipe: Broiled Bacon and Potatoes

by Jane Wangersky June 16th, 2016| Breakfast Dishes, Recipes, Simple Solutions
Father’s Day is all about breakfast or brunch for your dad, and a bowl of cereal is not going to cut it. So here’s a hearty but quick and easy dish for the occasion. I don’t recommend it for kids, as it involves lots of high temperatures and hot grease,

Recipe: Water Chestnuts on a Stick

by Jane Wangersky June 9th, 2016| Appetizers, Recipes, Simple Solutions
What makes a food an appetizer? The last time I took on this question, I concluded an appetizer had to be a one- or two-bite finger food with some little touch that made it special. This time, looking to create an appetizer specifically for a barbecue, I decided it should
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