Winter Citrus Millet Taboulleh

millet taboulleh

Taboulleh (also spelled tabouli, tabouleh, and tabbouli) is a classic Middle Eastern salad that generally contains chopped vegetables, herbs, and a liberal amount of olive oil. It’s an extremely flavorful dish, and I love how there’s plenty of room to play with the ingredients. While traditional taboulleh is made with bulghur wheat, I enjoy experimenting … Read more

Vegetarian Minestrone with Fennel and Watercress

minestrone with fennel

Cookbooks, food magazines, and many, many food blogs are a constant source of inspiration for me, but lately I’ve been cooking a lot from my own archives. I love to tweak my own recipes, to make them new and different: sometimes they turn out even better than before. I imagine I will be doing more … Read more

Pizza Three Ways, Barry Wine Style

Once again, a big a gigantic thank you for voting me into Round 5 of Project Food Blog. This week’s challenge prompt asked us to put our own spin on pizza. If you like this post and would like to see me in Round 6 (yes, please!) you can vote for my blog here. When … Read more

Green Tomato Chutney

Frosty nights have arrived here in New York’s Hudson Valley. Sadly, this means the end of tender plants including tomatoes. If you’re able to salvage some green tomatoes from your vines in time (or if your favorite farmer’s market or your CSA has some), this heavily spiced chutney is a great way to put them … Read more

Roasted Tomato Soup

When it comes to comfort food, I don’t think much compares to a bowl of tomato soup (especially when it’s paired with a grilled cheese sandwich). My favorite way to make tomato soup is to use roasted tomatoes. Roasting really intensifies the tomato flavor; if you’ve previously only had tomato soup from a can, you’re … Read more