Rachael's Varied Interests
First I have to say that we don’t generally even like restaurants. Food cooked at home is usually better. The exception for us is South Indian Vegetarian. The three of us have debated about whether it’s worth driving 4 hours to Queens for our favorite …
Jasmin rice Crispy Kale Roasted Sweet Potato Raw home-sprouted moong bean with olive oil and salt (lime and red pepper optional) Home-made wheat cracker with Saint Andre cheese Indian pickle (carrots and tindora in cracked mustard preserve)
Mohan and I went to Wright-Locke Farm in Winchester today to pick Raspberries and made jam this evening. The farm was purchased by the town of Winchester in 2007. There is a field of mature raspberry bushes, about a half acre, and some lovely buildings. …
After four years of trying (and failing) to make the perfect caramel corn, I’m eager to try out some of Harold McGee’s microwave candy recipes, shared in the 12/22/10 issue of The New York Times. McGee is the author of the scientific tome On Food …
I was always intrigued and amused by the lobster liberations taking place at the Kurukulla Center for Tibetan Buddhist Studies in Medford, MA. Recently, Reuters did an article on a recent outing, which was followed by pieces in several other news outlets, including New England …
After much trial and error, I seem to have arrived at an eggless, whole wheat pancake recipe that works. Please note that this recipe uses an egg replacer (ener-g egg replacer available at Whole Foods and online and I’m sure in other places as well). …
Mohan and I are making our way through the summer picking local fruits and making them into jam . . . We started with rhubarb and mint from the Fayerweather Street School garden, moved on to strawberries from Verrill Farm in Concord; cherries (courtesy of …
I first wrote about Mark Bittman’s no-knead bread recipe more than two years ago. Here’s the version I’ve been making for the last year or so . . . this version incorporates wheat flour and takes about 8 hours for the first rising (as opposed …
We get some fantastic-tasting unsweetened grated dried coconut at Whole Foods in bulk and this inspired me to make some macaroons. They came out beautifully. 3 1/2 cups unsweetenedd grated dried coconut 1 teaspoons vanilla 1/8 teaspoon salt 1 can sweetened condensed milk (14 oz.) …
A couple weeks back, I noticed that they were selling Ethiopian bread at the Central Square 7-11. (Yes, at 7-11 — it’s Central Square, after all). I bought a large pack of fermented njira and set out to make some Ethiopian veggies to go with …