Carol Fenster’s Wild Rice Salad

Wild rice isn’t really rice at all, but the seed of a grass. Hearty and chewy, its nutty flavor and dark color complement the green snow peas, dried apricots, and citrusy flavors. It is perfect as a buffet dish, warm or cold. This dish is vegan when made with vegetable broth.

3 cups gluten-free […]

Carol Fenster’s Penne Pasta with Beef Ragu

I first ate this dish in Tuscany, so I adapted it from the restaurant version. My guests rave about it; it takes a little more work than your typical marinara sauce but the vegetables lend great flavor. In typical Tuscany fashion, the pasta is sauced much more lightly than we do in America, hence the […]