Hot Russian Borscht with Sauerkraut Makes about 4 to 5 Gallons, or 32 large bowl servings. For an 8-10 quart pot (a typical large home stock pot) cut the recipe in half, or thirds or quarters — and freeze some for later meals. 2 large Onion (peeled and diced) 1 large  heads of cabbage (hand […]

Lentil and Avocado Salad courtesy of Boston Globe Juice of 1 lemon 1 Tablespoon Dijon mustard Salt and black pepper 1/4 cup extra-virgin olive oil plus 2 Tablespoons 1 cup lentils 2 cloves garlic, smashed 1 bay leaf 1 sprig fresh thyme ½ teaspoon red pepper flakes ½ cup julienne sun-dried tomatoes 2 ripe avocados, […]

What is cheesecake? In the fourth century BCE, Greeks prepared griddle cakes with curd cheese, flour and honey. The Romans also made cheesecakes on a griddle, although some were baked in a crust. In late medieval Italy, cakes were made from curd cheese, milk, eggs, sugar, butter and ginger that were similar to a cheese tart, […]