This Mulligatawny Soup recipe from the Moosewood Restaurant Favorites Cookbook is a mouthwatering vegan version perfect for the summer months. Mulligatawny Soup 2 Tbsp vegetable oil 1.5 cups chopped onions 1 tsp salt 1 Tbsp grated or minced fresh ginger 2 tsp grated...
We’ve been determined to find a tasty recipe for trotters (farm lingo for pigs feet). And, we’ve found it. You’ll have to be okay eating with your hands…and getting a little sticky…and love the taste of crispy pork fat (think bacon). But,...
Talking with our customers about what they’ve been cooking is one of our favorite things about being at the market. This Pasta e Fagiole recipe is adapted from Bon Appetit. And it’s definitely a winner! Click here for a PDF version of this recipe. Pasta e...
If you’ve never tried cooking one of our newsletter recipes, This Sausage Kale and Croutons recipe is the one to start with. We cooked this recipe from Deb Perleman’s most recent book and it is amazing! It is about to become a weeknight staple in our house...
For a while now, we’ve been looking for a new spare rib recipe that isn’t BBQ. And this week, we found THE ONE, which we adapted from the NY Times. These Thai-Style Spare Ribs are so good, in fact, that we polished off the entire rack of ribs in one...
