• Asian Rice Paper Wraps

• Baked Mac and Cheese

• Banana, Pear and Curry Pasta

• Beans with Sweet Corn and Pumpkin

• Breakfast Quinoa

• Bruschetta Sauce for Pasta

• Classic Biscuits

• Coconut Rice

• Creamy Coconut Polenta

• Creamy Zucchini, Lemon, and Pea Pasta with Crispy Pancetta

• Crispy Portobello and Chevre Ravioli

• Curried Quinoa Salad with Black Beans and Mango

• Forage Caprese Picnic Salad

• Fresh Fig, Prosciutto and Gorgonzola Pizza

• Fridge-Cleaner Strata

• Garganelli with Fennel Sausage and Melting Leeks

• Gluten-Free Mac and Cheese

• Gluten-free Millet Biscuits

• Gratin of Spinach, Lentils and Sylvan Star Gouda

• Honey Hazelnut Granola

• Jim Lahey's No-Knead Bread

• Kaffir Coconut Rice

• Lentil Pancakes with Sunny Side Up Eggs and Truffle Oil

• Lentil Salad

• Linguine Carbonara

• Linguine with Lemon Basil Tomato Sauce

• Linguine with Walnut Butter and Sage

• Lokshin Kugel (Noodle Pudding)

• Manti - Turkish Ravioli

• Mushroom-Barley Risotto with Rosemary and Cranberries

• Pappardelle with Buffalo Mozzarella and Braised Asparagus Sauce

• Pappardelle with Steelhead Trout, Preserved Lemon and Creme Fraiche

• Parmigiano-Reggiano Crisps with Goat Cheese Mousse

• Pasta alla Norma

• Pasta Stuffed with Homemade Ricotta in Tomato Sauce

• Pasta with Kale

• Pasta with Potatoes and Garlicky Salsa Verde

• Pita Bread

• Pizza Dough

• Prima Donna Mac and Cheese with Bacon and Chard

• Provenal Caramelized Onion Pizza

• Pumpkin Ravioli

• Pupusas

• Quinoa with Charred Corn, Scallions, Browned Butter and Mint

• Red Beet and Beet Greens Risotto

• Risotto con Asparagi e Prosecco

• Risotto with Kabocha Squash, Leeks and Clams

• Risotto with Tomatoes and Fennel

• Roasted Garlic and Gorgonzola Pizza

• Roasted Garlic, Carrot and Goat Cheese Ravioli in Browned Butter

• Savoury Potato Kugel

• Spicy Summer Noodles with Fresh Vegetables

• Spring Greens Risotto

• Sweet Apricot Kugel

• Sweet Potato Aloo Gobi

• Tomato Tarte Tatin with Goat Cheese

• Walnut Farka

Creamy Coconut Polenta

Nov/Dec 2009

4 c. chicken or vegetable stock

1 can unsweetened coconut milk, whisked

2 t. sea salt

several grinds of pepper

1 c. instant polenta

2 T. butter

Bring the stock and coconut milk to a boil in a medium saucepan over high heat. Turn the heat to medium-low and whisk in the salt, pepper and polenta. Whisk constantly until the mixture is thick and creamy, about 5 minutes. It will burble and bubble while you whisk. When it becomes thickened, stirring with a spoon might work better than whisking. Stir in butter. Spoon into wide bowls and top with short ribs and sauce.