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Loaded Baked Potato Soup
After St. Patrick’s Day, I had a bag of leftover baked potatoes in the fridge. As I was trying to think of something interesting to do with them (not that I don’t love a simple baked potato, but I do...
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Baked Wild Mushroom and Brown Rice Risotto
Welcome to Unfussy Epicure’s 100th post! Woooo! Party! Thank you to all the guests at this table. I am so grateful that you’re with me on this journey. I’ve been saving this very special recipe for...
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Pumpkins Stuffed with Everything Good
You probably don’t need to hear any more than the name to know that this would be a great vegetarian holiday entree. The “everything good” in the vegetarian version is bread, cream, cheese, garlic,...
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French Cabbage Soup with Blue Cheese and Cream
Well, here they are: the January doldrums. It’s cold – at least, it’s been freezing in Albuquerque for the last couple of weeks. I need new gloves. Anyway, it’s cold outside. And while it’s no colder...
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Sweet Potato and Green Chile Quesadillas with bonus recipe: Spanish Brown Rice
I must give credit for this recipe, or at least for its outline and method, to my boss (and friend), Angela. It came up during the office lunch break a week or two ago. As so often happens in...
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Ricotta-Stuffed Fried Squash Blossoms
This is the culmination of a dream. I don’t even remember where it is that I once tasted a battered, fried zucchini blossom. But ever since, I’ve wanted to make them myself. They’re so elegant, so...
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Fluffy Lemon-Blueberry Cottage Cheese Pancakes
I have never been a fan of blueberries. I know many people love them, but I almost always find them disappointing. Their color is so vivid, their shiny roundness so tempting, but then you bite into...
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The Science of Cooking: Harvard EdX, Week 2 (Sous Vide Eggs Lab)
Turkey and stuffing croquettes with a 62-degree egg Arne and I were pretty excited for the second week of our food science class, on temperature and heat. For our lab, we were going to play with sous...
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Creamy Smoked Gouda and Ale Soup
Arne and I honeymooned at his parents’ rustic cabin in Woodland Park, up a mountain pass from Colorado Springs. At that time neither of us drank alcohol, so I’m not sure what led us, while we were...
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Easy Braised Greens with Creamy Polenta
There is nothing revolutionary about this dish. It’s just southern greens and pot likker served over cheese grits. I make it often, and have never shared it because it’s so simple. I’ve always figured...
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