Currently viewing the tag: "leftover"
Having a son with food allergies, Jeanette Chen (New Canaan CT) of the blog Jeanette’s Healthy Living has learned to cook allergy-friendly foods that really appeal. As food philosopher Nancy Gershman discovers, expendable edibles are often the catalyst for dishes her entire family has come to love. Jeanette Chen: I was born in the United States but [...]
Rebrand What You Repurpose and Use Your Nose: two of Clark’s big mottos for conscientious and creative chefs in this brave new economy. Clark, a prolific cookbook author in her own right (her latest being Cook This Now), and the collaborator of cookbooks with the chefs Daniel Boulud (Braise), David Bouley (East of Paris), Claudia Fleming [...]
A healthy diet these days includes a vastly larger variety of complex carbohydrates. Especially appealing are grains and legumes high in proteins and roughage. There are lentils and peas, brown rice and garbanzo beans, black beans and wheat berries. Let’s not forget lima beans and black eyed peas, pinto and soy beans, and of course, [...]
Shepherd’s pie created from leftover Easter lamb and mashed potatoes, and finished with a crust of French fried onions.
Lentil sausage soup inspired by already cooked bulk sausage crumbles, tired herbs, aging celery and a half can of crushed tomatoes.
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