Cannellini Bean Dip with Garlic Scapes

Cannellini Bean Dip with Garlic Scapes - Andrea Meyers

We’re off visiting family in the Adirondacks this week, enjoying a small town Fourth of July celebration, fishing, hiking, playing at the lake, cookouts, and evening campfires with roasted marshmallows, s’mores, and campfire pies. We’ll return in a few days feeling rested, a little sunburned, and ready to resume work in the garden, which hopefully… 

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Pasta with Chicken, Garlic Scapes, Tomatoes, and Basil

Pasta with Chicken, Garlic Scapes, Tomatoes, and Basil - Andrea Meyers

The garlic only has a few more weeks in the ground, then it will be time to dig it up, and if the flavor of the scapes is any indication, we are in for some spicy garlic this year. We harvested the scapes over the weekend and made three different things with them: pesto, cannellini… 

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The Daring Cooks Make Vegan Dosas

Vegan Dosas - Andrea Meyers

[NOTE: I made this dish as part of a Daring Cooks challenge. This means it was an experiment that I most likely only made once, maybe twice, before posting here.] For the Daring Cooks September challenge, we made vegan dosas adapted from the reFresh cookbook by Ruth Tal. Fresh is a popular chain of vegetarian/vegan… 

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Spiced Vegetable Dal and a Memorial

Spiced Vegetable Dal - Andrea Meyers

My first cookbook from Sheila Lukins was the 1980s classic Silver Palate Cookbook, a popular book that led many people in the United States to change the way they cooked and viewed food. I’ve collected just about all of the books she wrote and have cooked from them many times over the years, learning something… 

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Tomato Jam (Doce de Tomate)

Tomato Jam (Doce de Tomate) - Andrea Meyers

It’s rich and complex, not your average tomato jam. The cinnamon and cloves spice it up, but the ruby port makes all the difference between an average jam and a memorable jam. It’s good by itself on toast, crackers, or baguette slices, and even better with sheep or goat cheese. The recipe comes from the… 

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Eggplant Gratin (Gratin D’Aubergines, Provencal)

Eggplant Gratin (Gratin D'Aubergines, Provencal) - Andrea Meyers

The upcoming release of the movie Julie & Julia (August 7, 2009) has ignited discussions about cooking and blogging and caused me to reflect on my own cooking journey. Cooking always seemed like a big mystery to me when I was growing up. My grandmothers were both talented Southern cooks and seemed to hardly measure… 

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Zucchini and Tomato Gratin

Zucchini and Tomato Gratin - Andrea Meyers

We’ve reached that magical point in the summer where the tomatoes are starting to ripen. For a couple days we brought in only a handful of sweet cherry, grape, sun gold, or yellow pear tomatoes, but in the last few days we’ve brought in almost nine pounds of tomatoes and have more on the way…. 

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Spicy Red Lentil and Tomato Soup

Spicy Red Lentil and Tomato Soup - Andrea Meyers

Lentils are one of my favorite comfort foods, and when I need a little warmth and comfort I’m very likely to walk into the kitchen and make a pot of mujaddarah, my favorite lentils and rice. Lentils are a powerhouse of nutrients, including protein, iron, fiber, folate, and thiamine, plus they are inexpensive, making them… 

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Panini with Prosciutto, Fontina, Spinach and Slow-Roasted Tomatoes

Andrea Meyers - Panini with Prosciutto, Fontina, Spinach and Slow-Roasted Tomatoes

One of my quick weeknight meal inspiration sites is Panini Happy, run by my friend Kathy. We met at BlogHer last summer and I have been impressed with her and her site from the beginning. Kathy is in love with her panini grill and it shows in her creative sandwiches. Even if your average weeknight… 

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