Author: Alice_admin

Our recent discovery of “cashew cheese” via a fantastic dinner at Blossom (a vegan restaurant in NYC) led me to think maybe I could actually make a lasagna that would taste and mouth-feel like real lasagna. Although I don’t live entirely vegan — I do eat humanely- and locally-raised eggs, chicken, beef, shrimp, and lamb…

My gynecologist is a great guy. Years ago, I went to him to complain to him about my PMS, and after really listening, he asked me a radical question: “What’s good about your PMS?” To make a long story short, he got me to realize that, when I have PMS, I’m actually pretty good at…

We get a whole lamb, twice a year, from a local farmer who raises sheep in order to train sheep dogs. The butcher prepares it for us, and part of what he does is to “bone and butterfly” the two legs and the two shoulders. (If you don’t know much about lamb, you might foolishly…

I love this as a side dish to roast lamb, grilled chicken, browned sausage, potato pancakes, or scrambled eggs, or on its own over egg noodles or a piece of toasted sourdough bread. It’s also great leftover as goop to add to a good meat or cheese sandwich. The key is, as Elias’s mother would tell you,…

I discovered recently just how heavenly these are with ratatouille, so I’m posting both those recipes now. You can make these without a food processor by using a hand grater (you know, like a cheese grater) for the onions and potatoes, but oh, man, is that a lot of work. We ground potatoes that way when…

I served this at the mate’s 40th birthday party and, since then, several people have asked me for the recipe. I am embarrassed to post it, because it is so basic and I kind of “cheated” in terms of the “dressing.” But here goes. You can multiple the ingredients here as much as you want;…

My favorite thing to have ready-to-go. (I keep some chicken in the freezer and the rest in the pantry.) This takes about 10 minutes to make, once you have the hang of it. You can serve it for dinner and your guests will be so impressed! Ingredients: 1 package chicken breasts 1 jar of sun-dried…

This recipe goes out to Ray, by request. I cook this all year round, but especially when I’m on a writing tear and so must have, in the fridge, a vat of something good and fast to eat. It is so easy to make (takes about 15 minutes of work) and heats up fast in…

Served at my mate’s 40th birthday party, posted here by popular request. This makes for fantastic leftovers, and it is perfect for party platters. Ingredients: 1 pork tenderloin about 1 head of garlic about 3 tablespoons of crushed, dried sage about 3 tablespoons of dried thyme about 2 tablespoons of kosher salt about 1/2 cup…

The psychologist Roger Webb was kind enough to invite me to give a series of talks at the University of Arkansas at Little Rock, and through that visit, we discovered our common love of cooking and food. The moment I saw Roger’s giant Vulcan stove (6 burners, a full-size griddle, and more ovens than I…