Category Archives: Ingredients

Blog #15 – Comfort Food for College Students – Breakfast

Comfort Food For College Students was a cookbook idea I had when both my daughters were in college and living off campus.  I wanted to give them (and others) good, healthy recipes that were easily prepared. College students need to … Continue reading

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Blog #13 – Turnips and Other Cheap Local Food

For penance, this blog is dedicated to the humble turnip. I promoted the blog as a showcase for locally grown food, and I’ve been off with bread and latkes.  So this blog is about food available in March from my … Continue reading

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Blog #12 – Whole Wheat Sandwich Bread

Whole Wheat Sandwich Bread is one of home cooking’s biggest challenges. Whole wheat loaves tend to be heavy, dense and crumbly, suitable for serving at dinner, but almost worthless for sandwiches. You can substitute a little whole wheat flour for … Continue reading

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Blog #9 – Potato Latkes

I learned to make potato latkes from 2nd generations Jews living on the Upper West Side of New York City.  I was spending the summer before graduate school living with Gretel and Barnie Conal, former Communists and great cooks.  Barnie … Continue reading

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Blog #7 – Tacos

The taco predates the arrival of Europeans in Mexico. There is anthropological evidence that the indigenous people living in the lake region around what is now Mexico City, ate tacos filled with small fish. Writing at the time of the … Continue reading

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Blog #5 – Tomato Sauce

The most important part of making tomato sauce is picking the tomatoes.Most of those in supermarkets are picked green, shipped long distances and ripened off the vine.  They tend to have a mushy texture and indifferent taste. Tomatoes ripened on … Continue reading

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Blog #2 – Chicken Soup

Soup is a great bond between all humanity. As Janet Clarkson points out in her recent meditation on soup, “There are many cultures that do not eat bread or great, meaty roasts, or are too far from the water to … Continue reading

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