I can't stop thinking about food. Constantly tasting and cajoling ingredients in my mind, obsessively revisiting already finished recipes, imagining how they might be made better, or simpler, or easier, more exotic or more up-to-date. This riff on a recipe for Moroccan Red Lentil Soup that first appeared in Art of the Slow Cooker is none of those things. It is simply a way to make an intoxicating vegan slow cooker soup without a slow cooker.
Wednesday, February 26, 2014
Thursday, February 20, 2014
Slow Baked Wild Mushroom Soup
![]() |
Mushroom Barley Soup Ready to Go into the Oven Photograph by A. Schloss |
Thursday, February 13, 2014
Pot Roasted Chicken and Vegetables
Friday, February 7, 2014
Effortless Mac and Cheese with A Little Added Effort
![]() |
Mac and cheese almost ready for the oven Photograph by A. Schloss |
Throwing dinner into a warm oven and walking away is such a seductively convenient form of cooking that it is tempting to interpret its ease as culinary virtue. And in many ways it is. If making cooking effortless is a way of making home cooked meals more plentiful I am all for it. The recipe I created for One-Pot Mac and Cheese on page 49 of Cooking Slow is a prime example.
Subscribe to:
Posts (Atom)