kitchen adventures
When you think of potato salad, do you think of the typical mayonnaise-based same old stuff? If that doesn’t appeal, go Greek: try a potato salad without mayonnaise at all. This Greek potato salad is one of my secret weapons in the summertime: it’s simple to make, doesn’t heat up
Here in SE Michigan, Spring is an iffy season. One day the temperatures will hit the 80s, and the next, will sulk somewhere in the 50s. Springtime is hot and cold and wet and dry and we get all kinds of weather. This makes meal planning a challenge. Will we want something hot or cool? Light or hearty?
My grandmother’s answer to hot summer weather was a cold supper, and it always included a potato salad. In general, I’m very much in favor of the cooking of grandmothers, but I’ve found that I prefer a lighter version. This recipe for a lemon dill potato salad is adapted from
In summer, there’s very little that’s more refreshing than a Japanese cucumber salad (sunomono). You’ll need seasoned rice vinegar – look for it at a grocery that carries a large selection of Asian ingredients. If you have only plain rice vinegar, then add a bit of sugar and a bit of soy
During the Midwest summer, it’s generally hot and often humid. I simplify my cooking in the hot weather: big salads, piles of corn on the cob, bowls of cool fruit, grilled meats. I’m a big fan of lazy summer cooking. Sometimes we’ll get a burst of cooler air, and for
Old kitchen wisdom: “If it grows together, it goes together.” This potato, tomato, and squash tian – a Provençal dish – is a very tasty example, using the super fresh vegetables of summer. A tian is both a food and the vessel it’s cooked in: either a dish of vegetables baked together,
I’ve been meaning to write about making ratatouille for a few weeks now. I don’t mean the beautiful baked version from the cartoon movie – wonderful though that is, it’s not the one I make every year, late in tomato season, when all the ingredients are ready fresh from the
Pasta with asparagus and mint – is this a combination you’ve ever thought of? Here’s a nice little vegetarian supper for two. It is a quick dish, with a few tricks to enhance the flavor. The asparagus is chopped small, to cook quickly for freshest flavor. The cream is heated
Tapas – are you a fan? I am. Tapas are little snacks, appetizers, or small plates – hot or cold, spicy or not, savory or sweet. Who could resist? My favorite are roasted spiced almonds. In Spain, one can order many different tapas and combine them to make a full meal. They’re
Ah, wintertime in the Great Lakes – nothing much is growing here except the icicles hanging from the eaves. On gloomy days, there’s nothing better than a taste of summer. If you canned or froze produce, terrific. But what if you did not? Extra baked tomatoes are the answer. Extra
I have made variations on these Turkish stuffed peppers for years. While the recipe I give here includes meat, I often omit it, and the peppers are still 100% delicious without. I have no hesitation about posting this as a vegetarian recipe. Mound any extra stuffing that doesn’t fit in
Autumn lasagna with squash and chard: it carries the flavors of fall: roasted squash, sage, sausage and cheese combine to make a memorable dish. It’s no more complicated than any other lasagna: there’s a sauce, there are noodles, and there are fillings that get layered in. Inspiration can come from
I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.