Vegetarian

Whenever I was lucky enough to go to Luigi’s Restaurant, a one-hundred-year-old institution in Bakersfield, I always loved to order the marinated carrots they served with their antipasto setup. The carrots had just the right bite—both in texture and in spiciness. Luigi’s secret was to–Read more

We have always loved the food of Louisiana—especially the recipes of Cajun country and of New Orleans. After seeing an episode of “Southern at Heart,” in which Food Network chef Damaris Phillips shared her version of some New Orleans classics, Chuck decided that he needed–Read more

With the popularity of “Meatless Mondays” as well as some folks avoiding meat on Fridays during Lent, it seems wise to boost the number of vegetarian meals that are in my recipe box.  This recipe for Eggplant in Hunan Style fills that category and is–Read more

Winter chilis created by outstanding chefs are the focus of article penned by Richard Sax in the February 1986 issue of Bon Appétit. As I was brainstorming what to serve at our Super Bowl party, a black bean chili from the famed Café Beaujolais in–Read more

Chefs Susan Feniger and Mary Sue Milliken of the Border Grill in Santa Monica suggested serving garlic-stuffed steaks that appear in their menu highlighted in the January 1986 Bon Appétit with rajas, a “creamy cheese-chili side dish.”  In addition to sliced poblano chiles and red bell peppers,–Read more

One feature of the 1986 issues of Bon Appétit was a monthly column written by Abby Mandel about the food processor. Mandel was a well-regarded cookbook writer from Chicago who celebrated the midwestern table in her recipes. In these columns she created and adapted recipes using the food processor–Read more