Spicy bar nuts with rosemary
Derek loves Sally Sampson’s recipe for hot candied walnuts, but they call for a ton of sugar, and they’re kind of messy to make. So when I saw this recipe for bar nuts in the Union Square cookbook, I was intrigued. They call for only 2 tsp. of sugar per 1 1/4 pounds of nuts, and you just toast the nuts plain, then mix with the seasonings afterward. It looked much simpler, plus the nuts won the New York Press award for best bar nuts in New York. With that kind of pedigree, they had to be good! Read the rest of this entry »
Baked escarole with onions and gruyere
As you can see, I’m on an escarole kick. I’m so excited to have found it after four years, that I’m trying every escarole recipe I can find. This one is from the autumn section of Peter Berley’s Fresh Food Fast. It’s actually called baked eggs with escarole but the dish seemed more escarole-y than eggy to me, so I’ve renamed it. Read the rest of this entry »
Sweet peas with escarole, onions, and mint
This recipe is supposed to be a spring medley with mushrooms, escarole, mint, and freshly shelled spring peas, but I decided to just use frozen peas and turn it into an autumn dish. The recipe is from the Union Square Cookbook, by Danny Meyer and Michael Romano. Read the rest of this entry »
The captious vegetarian 