AvatarThe New York TimesAvatarAvatarSicilian Cauliflower and Black Olive Gratin Recipeverified_publisherThe New York Times - Martha Rose ShulmanHave you cooked this? Mark as Cooked Private Notes Leave a Private Note on this recipe and see it here. Cooking Notes All Notes (0) • Private (0) Iris6 years ago This is one of my favorite recipes. But . . . – Yes, a five-minute blanching is too long. I do maybe two minutes. – I use this much onion and garlic …
AvatarThe New York TimesAvatarAvatarMushroom and Spinach Frittata Recipeverified_publisherThe New York Times - Martha Rose ShulmanHave you cooked this? Mark as Cooked Private Notes Leave a Private Note on this recipe and see it here. Cooking Notes All Notes (0) • Private (0) rubrodisca6 years ago Skipped the milk because we were out. Used green garlic instead of garlic cloves and sprinkled the parmesan on top (along with chives) …
AvatarThe New York TimesAvatarAvatarEnfrijoladas Recipeverified_publisherThe New York Times - Martha Rose ShulmanHave you cooked this? Mark as Cooked Private Notes Leave a Private Note on this recipe and see it here. Cooking Notes All Notes (0) • Private (0) Carolyn5 years ago Less messy recommendation ... I assembled this like I do an enchilada casserole. spread the bean puree on 3 layers of 4 corn tortillas with …
AvatarThe New York TimesAvatarAvatarQuick Tomato, White Bean and Kale Soup Recipeverified_publisherThe New York Times - Martha Rose ShulmanHave you cooked this? Mark as Cooked Private Notes Leave a Private Note on this recipe and see it here. Cooking Notes All Notes (0) • Private (0) Barbara Wheeler6 years ago Excellent! I added a few end-of season tomatoes, peeled and seeded, and used some vegetable broth in place of some of the water. This is …
AvatarThe New York TimesAvatarAvatarWarm Lentil Salad With Balsamic Roast Squash (Published 2012)verified_publisherThe New York Times - Martha Rose ShulmanThis recipe started out as something else. I had in my pantry a bag of mixed sprouted lentils – black, green, and brown. I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils – green and black lentils remain intact even after they soften – that I didn’t …
AvatarThe New York TimesAvatarAvatarBaked Ziti or Penne Rigate With Cauliflower (Published 2013)verified_publisherThe New York Times - Martha Rose ShulmanYou can add vegetables to just about any baked macaroni dish. Cauliflower works very well in this one, inspired by another Sicilian cauliflower dish in Clifford A. Wright’s “Cucinia Paradiso.” 1 medium cauliflower, about 2 pounds, leaves and stem trimmed Salt to taste Pinch of saffron threads 2 …
AvatarThe New York TimesAvatarAvatarVegan Pho With Carrots, Noodles and Edamame (Published 2012)verified_publisherThe New York Times - Martha Rose ShulmanWhen I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is. I didn’t have some of the traditional ingredients for pho – bean sprouts, cilantro, scallions, green chiles – so I used what I had and it was …
AvatarThe New York TimesAvatarAvatarTunisian Style Baked Cauliflower Frittata Recipeverified_publisherThe New York Times - Martha Rose ShulmanHave you cooked this? Mark as Cooked Private Notes Leave a Private Note on this recipe and see it here. Cooking Notes All Notes (0) • Private (0) ET6 years ago Love this unusual frittata. The second time I made it, I only steamed the cauliflower for four minutes then coarsely chopped the firmer florets for …
AvatarThe New York TimesAvatarAvatarStir-Fried Cabbage, Tofu and Red Pepper Recipeverified_publisherThe New York Times - Martha Rose ShulmanHave you cooked this? Mark as Cooked Private Notes Leave a Private Note on this recipe and see it here. Cooking Notes All Notes (0) • Private (0) H.L.6 years ago Excellent balance of flavors + visual appeal. After preparing it a couple of times I have found a few minor changes improve taste and texture. 1. …
AvatarThe New York TimesAvatarAvatarCouscous With Tomatoes, Kale and Chickpeas Recipeverified_publisherThe New York Times - Martha Rose ShulmanHave you cooked this? Mark as Cooked Private Notes Leave a Private Note on this recipe and see it here. Cooking Notes All Notes (0) • Private (0) Becausekale3 years ago I think the recipe as written is probably a bit boring. Topped with a lot of fresh herbs, crumbled feta, and olives - really brings it all …
AvatarThe New York TimesAvatarAvatarPuréed Broccoli and Celery Soup (Published 2013)verified_publisherThe New York Times - Martha Rose ShulmanCelery adds a new dimension to the flavor of this soup and harmonizes with the broccoli. When you cook broccoli for more than 8 to 10 minutes the color fades, so I add a little spinach at the end of cooking to brighten up the color. 1 tablespoon extra virgin olive oil 1 medium onion, chopped 4 stalks …
AvatarThe New York TimesAvatarAvatarMixed Greens Galette With Onions and Chickpeas Recipeverified_publisherThe New York Times - Martha Rose ShulmanStep 1 Mix together the dough for the crust and set it in a warm spot to rise. Meanwhile prepare the filling. Step 2 Bring a large pot of water to a boil. Fill a bowl with cold water. Cut the onion into quarters, cutting from root to stem end, then cut thin slices across the grain. Step 3 When the water …