I’ve been a longtime proponent of using a waffle iron for non-traditional waffles and beyond for a while, now. I forget from where, but at some point, I got it in my head that hash browns are best made in a waffle iron, and I never looked back. Oh, look, here’s a vintage […]
Category Archives: 21cookbooks
Algerian greens with bulgur
Today, I’m feeling a little under the weather. I stayed home from work and made myself a giant pot of pho broth (recipe testing underway!), napped, and wore only stretchy things. I’m mainlining echinacea tea and deciding on an indulgent chick flick for tonight… so good. I’m lucky that I can work remotely on days […]
Butternut Squash and Celeriac Lasagna, from My New Roots
Also known as, the meal for six that only used part of a celery root literally the size of my head. Celeriac, you guys. It definitely challenges me. I’m never sure how to prepare it in a moderately healthy way (<3 u cream and butter, but a little too much) that is also, […]
Miso Roasted Delicata Squash & Quinoa Bowl
Okay, well, I think after porky stuffing with two kinds of bread and risotto (even if it has vegetables in it), we could use a real weekday food sort of post, right? I know that the ____ bowl is sort of the most basic “whole food” blog meal, but, for good reason. Grains topped with vegetables, maybe […]
Char Siu Stuffing
With my sincere apologies to the vegetarians… we’ll be back to our regular, veg-friendly programming shortly. In the spirit of Lunar New Year, which, for me, is basically another Thanksgiving (quality time with family, eating tasty things), here’s my Chinese-ish twist on stuffing. I made it two ways, with Taiwanese toast […]