Kathryn's Comments

Kathryn Huxtable

Kathryn Huxtable

Cheddar Ale Soup

Servings: Serves: 6 to 8 Source: kathrynhuxtable.org Ingredients 3 tablespoons butter, divided pinch salt ¼ cup yellow onion, minced ¼ cup red bell pepper, diced ¼ cup green bell pepper, diced 2 cloves garlic, minced 3 tablespoons all-purpose flour 1 cup Free State Ad Astra Ale 3 ounces cream cheese 3 cups

Jo Walton's "Thessaly" Trilogy

I recently finished reading Necessity, the third and final book in Jo Walton’s “Thessaly” trilogy. I had encountered Jo Walton’s writing previously in her novel Tooth and Claw, a fun and surprisingly thoughtful novel in the style of a Regency Romance with Dragons as the main characters. Her

Tuna Newburg

My father created this, as a simpler variant of lobster Newburg.

Ham Balls in Raisin Sauce

Meatballs made with ground ham and ground pork, served in a vinegar sauce with raisins.

Cheesy Broccoli Rice Casserole

I make this for holiday dinners, and it's always popular.

Zucchini-Pancetta Frittata

Servings: 8 Source: Mel Huxtable with changes Ingredients ⅓ pound pancetta, diced ⅔ cup onion, chopped ⅔ cup red bell pepper, chopped 1 cup un-pared zucchini, chopped 1 teaspoon garlic, minced vegetable oil (if needed) 5 eggs ⅓ cup milk ½ teaspoon salt pepper dash 8 ounces cream cheese, ½-inch cubes 1 cup cheddar, grated

Quick Marinara Sauce

Servings: 6 cups Source: Food Network Kitchen Ingredients ¼ cup extra-virgin olive oil ¼ medium onion diced, 3 tablespoons 4 cloves garlic sliced 3 28-oz cans whole, peeled tomatoes roughly chopped 3 springs fresh thyme 1 small bunch fresh basil leaves chopped 2 teaspoons kosher salt black pepper freshly ground Directions Heat

Best Carrot Cake

Servings: 1 3-layer cake Source: Gary Hayes Ingredients Cake: 2 cups sugar ¾ cup buttermilk ¾ cup vegetable oil 3 plus one egg yolk eggs beaten 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda ½ teaspoon salt 2 teaspoons ground cinnamon 2 cups grated carrots 1 cup chopped walnuts

Chicken Pot Pie

Servings: 4 Source: Biscuits from Alton Brown, filling from Cooks Illustrated Ingredients Biscuit topping: 9 ounces all-purpose flour plus extra for rolling 1 1/2 teaspoon baking powder aluminum-free 3/8 teaspoon baking soda 3/4 teaspoon kosher salt 3/4 teaspoon thyme freshly chopped 3/4 teaspoon sage freshly

Steel-Cut Oatmeal for One

My standard weekend breakfast for years.