by ruthgoldstein@comcast.net | Jan 27, 2021 | Food
The BLT has always had a natural affinity for summer. For twelve short weeks, when the local tomato harvest is flooding farmers markets and home gardens are overflowing, this savory, juicy, crunchy trifecta rules. Unless of course, you don’t eat bacon. Although you... 
by ruthgoldstein@comcast.net | Jan 25, 2021 | Food
Serves 4-6 Since tagine is both a dish that you eat and the vessel it is cooked in, the term itself can be confusing right from the start. The traditional vessel is a Moroccan clay pot that looks like a conical pointy hat, allowing accumulated steam to help cook the... 
by ruthgoldstein@comcast.net | Dec 5, 2020 | Food
2 generous cups As a soy curls novice, I am still learning their ways and wiles, but even after just a few forays I can see the wisdom of sorting for size for different applications. Seeing as how one 8-oz. package yields about 4 oz. of strips and 4. oz. of small... 
by ruthgoldstein@comcast.net | Nov 24, 2020 | Food
Makes 18-20 2-inch cookies If you’re from Baltimore (Bawlmer, hon), you know about the lore (and lure) of Otterbein Cookies, those thin crispy discs of baking perfection that are right up there with Old Bay seasoning in the Charm City foodie pantheon. These Otterbein... 
by ruthgoldstein@comcast.net | Aug 14, 2020 | Food
Servings: 6 (makes 3 cups) A year ago I got infected with the homemade ice cream bug (a figure of speech that has taken on a whole new meaning) and bought an inexpensive ice cream maker. That’s when I discovered just how challenging it is to make a creamy...