by Weronika Zawora | May 11, 2020 | Recipes
Adapted from The New York Times, recipe by Martha Rose Shulman You don’t have to make this vegetable-rich dish in a paella pan, though if you do, you’ll get a nice layer of crusty rice on the bottom. Serves 6 to 8 Ingredients: 1 quart chicken stock, vegetable stock or...
by Elana Varon | Oct 16, 2016 | Recipes
Sharer Alice Richardson created this recipe to serve with pan-roasted haddock (get the haddock portion of the recipe on her blog, The Clean Food Club). Serves 4 Ingredients 3 large bell peppers 1 medium Onion 1 cup cherry tomatoes (or larger tomatoes cut into wedges)...
by dsavastio | Sep 2, 2011 | Recipes
Adapted from The NYTimes.com, recipe by Martha Rose Shulman Serves 6 to 8 You don’t have to make this vegetable-rich dish in a paella pan, though if you do, you’ll get a nice layer of crusty rice on the bottom. Serve it as a main dish or as a side. This is a great...
by dsavastio | Jul 14, 2011 | Recipes
Julia Child’s Ratatouille Recipe from Mastering the Art of French Cooking, Volume 1 by Julia Child, Simone Beck and Louisette Bertholle Serves 8 I am really excited to post this recipe, for lots of reasons. Those reasons are because the stand will have eggplant AND...
