Marcella Hazan’s Tomato Sauce


  • 28-ounce can of San Marzano whole peeled tomatoes
  • 5 tablespoons butter
  • 1 onion, diced
  • Salt
  1. Combine tomatoes, their juices, butter and onions in a saucepan. Add a pinch or two of salt.
  2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
  3. This recipe makes enough sauce for a pound of pasta.

via NY Times Cooking


No Soak Slow Cooker Black Beans

  • 2½ cups dried black beans (picked through for debris and rinsed)
  • 6 cups water
  • 1 chopped onion
  • 4 whole garlic cloves
  • 1 (4oz.) can green chilies
  • 1 bay leaf
  • 2 tablespoons Cumin
  • 2 tablespoons Chili powder
  • 1 tablespoon salt
  1. Place all ingredients into your slow cooker.
  2. Give it a swirl to stir in the seasoning.
  3. Cover and cook on HIGH for 4-5 hours or LOW 6-8 hours.
  4. If you’re running low on water as they cook, go ahead and add more.
  5. You’ll know when the beans are done by scooping up a few, then gently blow on them. The skin will split when they are ready to eat.
  6. Scoop out for desired meal and enjoy.
  7. Storing- I scoop out the cooled beans using a slotted spoon and into a zip lock bag. I mash the garlic into the juices and add a cup or so of juice to the beans.
  8. I store in my refrigerator up to a week, or freeze up to 6 months.

From: Today’s Creative Life


Best Cabbage Soup

Adapted from Simply Recipes.

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Yield: Serves 4


  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • 1/4 tsp ground coriander
  • 1/8 tsp ground cumin
  • 1 tbsp paprika
  • 1 medium onion, chopped (about 1 1/4 cups)
  • 1 small – 1/2 large green cabbage (about 4 to 5 cups, packed, 1/4-inch wide sliced)
  • 1/2 teaspoon to 1 teaspoon salt (more or less depending on the saltiness of your stock)
  • 1 15-ounce can whole peeled tomatoes
  • 4 cups chicken stock
  • Freshly ground black pepper


2 Sauté onions and spices: Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat. Add the chopped onion and stir in the ground spices. Cook until the onions have softened, about 5 minutes.

3 Add cabbage and tomatoes: Add the sliced cabbage to the pot and stir to mix the cabbage with the onions. If you are using unsalted stock, sprinkle the cabbage with 1/2 teaspoon of salt. Add the canned whole tomatoes, with their juices, to the pot. Stir to combine.

4 Add stock, simmer till done: Add chicken stock to the pot. Bring to a simmer and taste for salt. Add more salt to taste. Lower the heat and cover the pot. Let simmer for 20 to 25 minutes or until the cabbage is thoroughly cooked.

Sprinkle with freshly ground black pepper to serve.


Carrot Ginger Dressing

  • 1 medium carrot, peeled and roughly chopped
  • ¼ cup vegetable oil
  • 2 tbsp diced onion
  • 2 tbsp fresh ginger
  • 2 tbsp rice wine vinegar
  • 2 tbsp tamari / soy sauce
  • 1 tbsp mirin
  • 1 tbsp white miso paste
  • 1 tbsp sesame oil
  • 1 clove garlic, minced

Blend everything in a food processor until smooth. Keeps in the fridge a few days but you may have to remix it as the oil may separate.

adapted from Vegangela.


Hijiki Tofu Burgers

  • 1/4 cup dried hijiki (or wakame) seaweed
  • 1 cup peeled and grated carrots (1 medium carrot)
  • 1 Tbsp. minced garlic (4 cloves)
  • 2 tsp. grated fresh ginger root
  • 1 Tbsp. vegetable oil
  • 1 block of tofu, pressed
  • 1/2 cup minced scallions (2-3)
  • 1/4 cup sesame seeds
  • 1/4 cup light miso (or more, to taste)
  • 1 tsp. dark sesame oil
  1. Preheat the oven to 350ºF.
  2. Sauté the carrots, garlic, and ginger in the oil for about 5 minutes, until the carrots are limp.
  3. In a bowl, mash or crumble the tofu and mix with seaweed.
  4. Add the cooked carrots and the scallions, sesame seeds, miso, and sesame oil and stir well.
  5. Place on the baking sheet and bake until firm and golden, about 30 to 40 minutes.

adapted from PETA


Roasted Sweet Potatoes and Brussels Sprouts

  • 1/2 pound Brussels sprouts, trimmed
  • 1 sweet potato (1/2 pound)
  • 2 cloves garlic, smashed
  • 3 tbsp olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • pepper to taste
  1. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
  2. Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
  3. Smash 2 cloves of garlic and add it to the bowl.
  4. Pour 1/3 cup olive oil over the vegetables.
  5. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
  6. (Line a large sheet pan with foil if you want super easy cleanup)
  7. Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
  8. Pour the veggies onto the pan.
  9. Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.

From The Food Charlatan.


David Eyre’s Pancake

  • 1/3 cup all-purpose flour
  • 1/2 cup whole milk
  • 2 eggs, lightly beaten
  • 4 tablespoons (one half stick) of unsalted butter
  1. Heat oven to 425 degrees. Combine the flour, milk, and eggs in a bowl. Beat lightly. Leave the batter a little lumpy.
  2. Melt the butter in a 12-inch skillet with a heatproof handle. When it is very hot, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.

From Food52.



2 cups all-purpose flour
5 tsp baking powder
1 tsp salt
3 tbsp shortening
2 tbsp butter
2/3 cup milk

Preheat oven to 450. Lightly grease a cookie sheet.

Sift together the flour, baking powder, and salt. Cut the shortening and butter into the flour with a pastry knife. Add milk to form a soft dough. Mix well and pat out on a floured countertop until about 1/2 inch thick; cut out rounds. Place on prepared cookie sheet and bake for 12 to 15 minutes.

Adapted from Vegan with a Vengeance & Ruth Wakefield’s Toll House Tried and True Recipes.


Faidley’s Crab Cakes

  • 1 pound backfin or jumbo lump crabmeat, picked over
  • 1 cup crushed saltine creackers
  • ½ cup mayonnaise
  • 1 egg
  • 1 TB Dijon mustard
  • 1 TB Worcestershire sauce
  • Dash of Tabasco Sauce
  • Unsalted butter or olive oil for sauteeing or Vegetable oil for frying
  • Spread the crabmeat out on a flat pan/cookie sheet and sprinkle the crushed saltines over the top
  • Mix together the mayonnaise, egg, mustard, Worcestershire, and Tabasco in a small bowl.
  • Pour the mayo mixture over the crabmeat/crackers and gently toss or fold the ingredients together, taking care not to break up the crabmeat lumps. Let the mixture sit for 2 or 3 minutes before forming the cakes.
  • Form the crabcakes by hand or with an ice cream scoop into 8 mounds about 3 inches in diameter and ½ inch thick. Do not pack the mixture too firmly. The cakes should be as loose as possible, yet still hold their shape. Place the cakes on a tray or platter lined with wax paper, cover, and refrigerate at least an hour before cooking.
  • Sautee cakes in unsalted butter over med/high heat for 4 to 5 minutes on each side until golden brown. OR Broil about 5 minutes each side in preheated broiler.

From: Shalavee.