Smitten Kitchen cookbook adventures (2)

Update on the gratin: I baked some delicata squash tonight and pureed a bit of it with some vegetable broth, to put under the leftover gratin. As I expected, it was delicious that way. #3: Kale salad with dried cherries, walnuts, and goat cheese My lackadaisical grocery shopping also interfered with the execution on this […]

Imam bayildi

When Barbara posted her recipe for Imam bayildi, as an eggplant lover, I knew I had to make it. It is as good as she says it is. It is by no means low-calorie, but it is vegan and the main bulk of it uses seasonally-available eggplant and tomatoes. It is also kind of time-consuming […]