Tagged with How to Cook Without a Book

So Smug, Yet So Delicious

At the top of our weekly menus lately is sautéed tilapia fillets with a pan sauce, sautéed spinach and a baked rice or barley. It’s a pretty plain meal on the surface: fish, green, grain. But put together, I am really pleased with it. The white wine vinegar pan sauce is vinegary and mustardy; the lemon-caper sauce, delightfully acidic; … Continue reading

On the Menu This Week

On the Menu This Week

The recipes in this week’s menu are almost entirely from cookbooks. I love cookbooks so much. Even though I will happily and easily give up all other paper books (except for my Harry Potters) for Kindle ebooks, I will have bookshelves sagging from the weight of my cookbooks. Monday: Leftovers – It will be nice when … Continue reading