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Twice as Tasty

Twice as Tasty

Cooking Morels

True morels, with their conical, honeycombed caps, are among the more easily identifiable edible mushrooms

Twice as Tasty

Spring Vegetable Quiche

Local greens are already appearing at grocery stores, and weekly farmers markets kick off next month

Twice as Tasty

Sour Cream-Applesauce Coffee Cake

This streamlined recipe emphasizes applesauce and sour cream, but adding other spices with the cinnamon would give a more complex flavor

Twice as Tasty

Vegetarian Red Beans and Rice

My favorite twist on red beans and rice has a lengthy ingredient list but packs in so much flavor even meat lovers enjoy the meal

Twice as Tasty

Hot Pearl Barley with Honeyed Nuts

While not a whole grain, pearl barley (with the outer hull and bran removed) has more fiber and nutrients than many processed grains

Twice as Tasty

Spring Asparagus Pickles

I’ll be talking about pickling your garden as part of the 7th annual Free the Seeds event on March 6

Twice as Tasty

Panfish Piccata

I also serve the sauce over sauteed oyster mushrooms for a vegetarian twist

Twice as Tasty

Quick Beer-cheese Dip

A good beer-cheese dip takes little time but some attention and a few tricks

Twice as Tasty

Gardening from the Kitchen

Interest in gardening has surged in the last couple of years, outpacing supply and making ordering seeds in February or earlier a smart move

Twice as Tasty

Sourdough Cabin Bread

I love this loaf because it’s based on ratios and needs minimal handling