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Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Cosi.

  • Published
    May 30, 2018

    Kale and cannellini soup

    My son, who’s a chef instructor, often reminds me that sometimes the simplest things are the best. This quick, easy soup can be thrown together in about half an hour and is deeply satisfying on a chilly spring evening. Baby kale is available now at the farmers’ markets, but you can certainly use the elderly stuff instead. Just cook it a little longer. I’ve suggested canola oil here because it is good for medium-te…

  • Published
    May 23, 2018

    Radish relish

    “Huh? You gotta be kidding me.” That’s what I’d always say when my mother made radish sandwiches for herself. The ingredients were few and simple: sliced radishes, butter and mayo on white bread. At some point in my life, I realized she wasn’t crazy after all. This gussied-up version of her recipe has been a party favorite as well as a mom-style sandwich filling. The farmers’ market is now featuring many kinds of …

  • Published
    May 16, 2018

    Penne with spinach and cashew cream sauce

    This decadent-tasting dish owes its richness to a creamy sauce thickened with cashews. Soak cashews overnight to soften them, but boiling them for 10 minutes can serve if you weren’t able to plan ahead and if you use a high-speed blender or smoothie maker. Cashews have all the health benefits of other types of tree nuts, but unlike other nuts, they contain 10 percent starch. They can thus be used as an effective …

  • Published
    May 9, 2018

    Greek boiled greens with faux feta

    Boiled greens, or horta vrasta, are a staple of the Greek diet. You can use any combination of dark greens in this dish, such as chickory, turnip greens, curly endive, kale, Swiss chard, beet greens, or dandelions. Dandelions are abundant now, both in the wild and at the supermarket. I’ve taken liberties and kicked it up a notch with the raisins and pignolis. Just be sure to rid the greens of all sand and dirt …

  • Published
    May 2, 2018

    Fiesta sweet potatoes

    Sweet potatoes are famous for their outstanding nutritional value, but sometimes I find them dry and hard to swallow. It’s probably just a weird thing about me. I love this recipe because the sweet potatoes are tender and juicy and glossy. You can use any mixture of peppers you like, to make it bland or spicy. I think the spicy peppers work well as a counterpoint to the sweetness of the rest of the dish. Avocado …

  • Published
    April 25, 2018

    Satan's Ribz

    Missing the taste and texture of those good ol’ meaty, spicy barbecued ribs that made a mess of your face from ear to ear? Look no further for a first-rate meatless seitan version. You can make these in half-lengths if you want to serve them as party food to dainty guests, but tearing into the big, messy pieces appeals to my cave-dweller instincts. You can skip the skewers and just make strips if you prefer, but …

  • Published
    April 18, 2018

    Dark chocolate tofu truffles

    These rich dark chocolate truffles are so satisfying that no one will guess the magic ingredient is tofu. You can experiment with the flavor by adding cinnamon, vanilla, booze, instant coffee powder, or even a tiny bit of cayenne. They freeze beautifully but keep for a long time just in the refrigerator. Just be prepared to lick your hands free of chocolate after you finish making them. Ingredients: 1 pound …

  • Published
    April 11, 2018

    Uncle MIckey's peanut dip or sauce

    I don’t know who Uncle Mickey was, but he sure made a wicked-good peanut dip. I often take this dip to parties, and there’s never any left over to bring home. I like to serve it with a colorful assortment of cut-up red and yellow peppers, rainbow carrots, cucumber slices, broccoli, and bok choy stems. If you’ve never tried bok choy, you’ll find the stems to be a little like celery but less fibrous and much …

  • Published
    April 4, 2018

    Roasted vegetable and meatball stew with red wine gravy

    I’ve always loved the concept of stew – all those fork-tender vegetables with dark, rich gravy. What I haven’t loved about stew is the homogeneous mush it becomes when everything is all cooked together. This recipe celebrates the glory of each individual type of vegetable, adds some spicy non-meatballs, and tops it all with a savory red wine gravy. Avocado oil has the highest smoke point of all oils and is ideal …

  • Published
    March 28, 2018

    Pasta fresca

    The color! The flavor! The texture! This is a beautiful, fresh-tasting dish served at just the right temperature so you can gobble it down fast without burning your mouth. If you’ve never tried radicchio before, buy a small head and you’ll enjoy it grilled, in salads, sandwich wraps, risotto, and pasta dishes or as a colorful garnish. It’s tenderer and far prettier than purple cabbage, and the name is charmingly …

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