Minka Cooks

Oat Groats with Kale and Carrots 1 cup oat groats 3 cups water Put groats and water in a pot and bring to a boil.  Lower heat and ...

This recipe comes from The Art of Jewish Cooking by Jennie Grossinger . My mom used to make this salad most every summer. Momma often ...

This is a great harvest-season dish. It's quick, simple, and tasty. The flavor is similar to "standard" pesto -- minus the ...

This dish is versatile. In truth: because it tastes so good, I've found many ways to eat it. It can be served hot, warm, or chilled. It...

Roasted Brussels sprouts can be eaten right from the oven, or as cold leftovers. They also taste great in an omelet.

Chopped Eggplant with Watercress Like chopped liver, chopped eggplant can be served as an appetizer on greens, but it also makes a grea...

This recipe is a very loose adaptation of Wild Rice with Cranberries . I deleted the dried cranberries, and increased the walnuts and fr...

This recipe is fool-proof. No hassles. No lumps. Every time. Who ever said polenta was tricky?

Chopped kale -- not yet cooked. If you like to sing and cook at the same time, listen to May Erlewine's Greens song. The lyrics a...

 Note: Most of the green pasta is under the peas. This has become my favorite comfort food.

Decades ago, my friend Wendy gave me her recipe for white rice, which was given to her by a native Hawaiian who worked in her parents' h...

In my grocery store, fresh cranberries are only available in the fall, so this is a true seasonal recipe -- a rarity in this day and age! ...