Call me sentimental when it comes to the rhythm of kneading and punching bread dough, the exercise in delayed gratification waiting for hot bread to emerge from the oven. ' Live life a little slowly ', the energy of bread-making seems to say ... But this summer, I borrowed a bread machine to convert the family recipe for Swedish Rye Bread. Twenty-some loaves and plenty of cuss words later, I finally know enough to share the recipe that marries the convenience of a bread maker with the dense hand of a European bread; because some days, hot bread creates the illusion of life in the slow lane ... and it's enough. This is my contribution to the Spice Is Right " Seasons of Love " hosted by the inspiring Danielle at Habeus Brulee. (There's still time to participate and it's a lovely theme, all about family.) This Swedish Rye Bread features fennel (or if you prefer, the also-traditional caraway) further brightened with orange zest. And trust me ... produc

Used a scant quarter teaspoon at a time, the oh-so-spicy-hot harissa comes in a five-ounce can that could serve, should it last so long, as a lifetime supply. Harissa is HOT-HOT-HOT. (What is harissa? It's a spicy pepper paste used in Middle Eastern cuisine.) The first teaspoon or so was used in a rub for four fresh whole snapper, adding both depth and heat. This great carrot puree used another whole quarter teaspoon! The puree makes for a great make-ahead appetizer that travels easily and tastes great with toasted mini pitas sprinkled with an adobo spice mix. It needs to sit for the flavors to meld: I'd recommend 24 hours. [TOASTED MINI PITAS Just slice Trader Joe's mini whole wheat pitas in half, arrange rough-side up on a baking sheet, mist lightly with olive oil, then sprinkle with spices. I've used pimenton, Spike, a Penzeys 'garden salad' blend, Africa adobo, whatever smells good, they're ALL good. Bake until just crisp, about 5 - 10 minutes, at 350

<< Today's vegetarian supper recipe: Potatoes and broccoli cooked in coconut milk, with just a touch of fiery Thai curry paste. Satisfying and spare, both at once. Not just vegan, " Vegan Done Real ". >> ~recipe & photo updated & reposted 2012~ ~ more recently updated recipes ~ 2006 Original Post: Supper Simplicity. As full of flavor as color, this spare vegetarian supper hit the right light and fresh note after two weeks of holiday indulgence. This is the first time I've used green curry paste. Its heat is familiar, however, reminiscent of Indian and Thai restaurant dishes I've enjoyed over the years. And even though it's hot-hot-hot outside, the heat in the dish actually felt cooling. Is this authentic Thai? I don't know ... unless authentically delicious is the definition. : - )

Quick Suppers are a hallmark of Kitchen Parade, perfect weeknight meals for busy families looking for fast, healthful meals at home. Pepper Steak & Mushrooms is a personal favorite and it's featured in this week's Kitchen Parade column . (c) Copyright 2006 Kitchen Parade

The rhythms of food blogging are fascinating. Time and again, we hear: "It started as a lark, then it took on a life of its own." "I started a blog to organize my recipes, then discovered the world of food blogs." Both could apply to Weekend Herb Blogging, whose first anniversary is being celebrated this week at Kalyn's Kitchen . Stop in to chuckle over the first lark-ish weeks , then see all the nationalities represented in Week 51 . And for Week 52, you play too , even if you haven't before, for the anniversary. It's an herb party! And all the guests are unveiling their favorite herbs, which with all due respect to Kalyn, to my mind is as impossible as naming a single favorite pie, cookie or yes, vegetable. It depends on the day, the season, the mood. Who'd give up summer's sweet basil for winter's rosemary? Who'd pick only tarragon or dill or thyme for fish? Who'd forgo the sweet specialness of lavender for the everyday-ne

My mother was a child of the Depression. She knew how ~ and why ~ to scrimp and save. She stretched fresh milk with powdered milk, she substituted margarine for butter and yes, Parmesan cheese was poured from a green can. Even as a child, I despised all three. But when Tummy Treasure raved about Kraft's new Grate It Fresh product , I wanted to try it for myself. Within a week, it seemed to show up everywhere ... at one grocery end cap after another, then at Wal*Mart ... always on sale for the equivalent of $6 - 7 a pound. So I bought some. At least I thought I bought some. I really truly didn't know, until just now checking Erika's review to link to this post, that what I really bought (and cooked with) was Kraft's green-can-in-new-clothes Parmesan cheese. I didn't know the packaging had changed! I bought the stuff so hated as a child. And oh dear oh dear ....... my foodie credentials are SO about to be yanked. You see, I did side-by-side taste tests in this brocco

Creamed spinach lovers, here's a special treat, just silky Swiss chard and a little cream with crispy bread crumbs on top. It makes up in minutes and is simple enough for a weeknight and special enough for the weekend. Simple, Sumptuous. Real Food, Fast & Casual. Budget Friendly. Weeknight Easy, Weekend Special. Low Carb. Vegetarian.