Here’s a cool appetizer I found in the April 2019 issue of Food & Wine. It consists of three parts: crispy rice cakes, miso eggplant and avocado. In this case, the appetizers are the eggplant and avocado on the rice cakes—kind of like a bastardized fishless sushi. First, you need to make the crispy rice…
Zucchini-Carrot-Lentil Nuggets
I’m not much of a vegan food fan unless it’s made by my neighbor, who is an outstanding cook. But I ran across a recipe that drew my interest. I saw the recipe for these, but looked around for some alternatives, and, as I often do, made a mash-up of several recipes. While these were…
Gah! Thanksgiving approaches.
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