This recipe is for the benefit of my daughter, Siobhan. She has braces and says the Thanksgiving pecan pie is out. Yes, there’s a pumpkin pie, but we always have a second pie—and in our family, no one likes apple pie but me. So here’s my recipe, adapted from the recipe found in Cooking with […]
Most of the stew or sauce recipes you find that call for tomatoes specifically use canned tomatoes, instead of fresh tomatoes. If you have a garden full of tomatoes, however (or you’re trying to avoid cans lined with BPA plastic film), you may wonder if you can substitute fresh tomatoes for canned tomatoes — and, […]
I came across a recipe for an easy, crustless coconut pie, and immediately thought about how to make it better. But even more intriguing to me was the possibility of making some significant changes that could benefit those with food allergies and special diets. The original recipe called for Bisquick, which is a big no-no in my book. So I figured why not just whip up some self-rising coconut flour? And since coconut oil is a solid, it can substitute for the butter and add an extra coconut flavor boost.
Here is another favorite summer salad recipe — Steak Fajita Salad. The trick with this one is to make the dressing up the night before, so all the spices have time to marry and the vinaigrette gets cold. The only thing that should be hot about this salad are the slices of juicy steak, fresh off the grill.
My favorite recipe for Green Goddess dressing includes fresh avocado, in addition to tarragon. But when I pulled the recipe up, much to my dismay, I realized that it also calls for tarragon vinegar, in addition to tarragon leaves.