March 2019 Recipe of the Month

Pureed Root Vegetable Soup One of my favorite ways to cook through a big mix of root veggies is a mixed vegetable pureed soup. You can make this with pretty much any combination of vegetables you desire — the one thing I try to do is balance earthy with sweet — too many sweet roots…

February 2019 Recipe of the Month

Cornish Pasty I love to find cooking classes that help address my cooking weaknesses and to further my skill set. In March, I took a class at Orange Tree Imports by Jeff Doyle-Horney “The Pie Guy” for Gates & Brovi and the winner of many a bake-off and state fair. His recipe for pie dough…

January 2019 Recipe of the Month

Laotian Glass Noodles with Shredded Veggies One of my favorite recipes from the Asparagus to Zucchini cookbook was contributed by a middle-school aged girl, and features the delightful balance of sweet, salty, sour, and hot that is the highlight of Southeast Asian cuisine. Her original recipe calls for chicken and a different set of vegetables,…

December 2018 Recipe of the Month

Roasted Chicken and Veggie Dinner with Gravy Classic comfort food at its finest. Since this is a put it in the oven and forget about it for an hour meal that then needs a couple of minutes attention to make the gravy at the end, it is a favorite carpool-night dinner for me. I can…

November 2018 Recipe of the Month

Sweet Potato Casserole with Pecan Topping This sweet, salty, fluffy and crunchy casserole has had a starring role on our Thanksgiving table ever since Chef Pat created it a decade and half ago. Most people who taste it request the recipe. A few of our Local Thyme readers have left remarks along the line of…

October 2018 Recipe of the Month

Taco Pie with Spaghetti Squash Crust I have finally hit on a recipe using squash that my kids love! They both have a super sense that can sniff it out anywhere I try to sneak it in — so this time I didn’t even pretend. I straight up told them it was in there, and…

September 2018 Recipe of the Month

Black Beans with Vegetables and Yellow Rice When I lived on the Upper West Side of Manhattan, one of my favorite dives was “La Caridad” on Broadway at 78th, which described itself as a “Chino-Latino” restaurant. But this was no fusion. The staff was all ethnically Chinese men who had immigrated to the US from…

August 2018 Recipe of the Month

Golden Gazpacho One hot night, I decided to make a cold soup using cucumbers and corn. Then I realized that I also had some ripe yellow heirloom and cherry tomatoes, and Golden Gazpacho was born! Sweet, a definite corn note lingering after the more traditional gazpacho flavors. This was a refreshing element of a meal…

July 2018 Recipe of the Month

Aloo Gobi A high school friend cooked this for me some 30-odd years ago as an introduction to her family’s culture and food. I had never tasted anything like it before, and I still remember the very specific smells and sensations of that night. The chili pepper was a shock to my uninitiated palette, but…

June 2018 Recipe of the Month

Longevity Soup with Mustard Greens, Shiitakes, Snap Peas, and Tofu or Shrimp The Longevity Kitchen cookbook shares the flavors, habits, and diet of people in Japan, who are renowned for their longevity, with Japanese women having the longest life expectancy of 86 years. In this tasty soup, the authors, Katz and Edelman, add an unusual…