While the rest of the country was watching the Super Bowl this past February, Brad and I were hurtling across the desert of Southern California at 70 miles per hour – a pace we had been keeping for most of … Continue reading…
Salad
A Salad to Celebrate Citrus Season
For the most part, I’m more or less a locavore by habit, especially when it comes to produce. But Northeast winters are long and one can only eat so many cold storage apples. As February rolls into to March, fresh, … Continue reading…
A Warm Winter Salad: Freekeh, Chard and Butternut Squash Salad with Bacon and Roasted Pecans
While I’m freezing my butt off in upstate New York and learning to cut a French rack of lamb ribs, I thought it’d be nice to share a cozy winter recipe. And since I think I’ll be sharing a lot … Continue reading…
My First Taste of Tunisia and a Carrot Salad
When I was 23 years old, I moved to Santa Fe by myself. One of my many early jobs in this town was to collect payments from advertisers for the local alt-weekly, The Santa Fe Reporter. Some other time I’ll … Continue reading…
A Simple Summer Supper, Family Style
Most of the time when I’m cooking for more than 2 people (or 3, as our friend Alexis is a frequent guest at our table), it’s when I’m throwing a dinner party for our food-loving Brooklyn friends. But for the … Continue reading…
Make this salad: Figs, Prosciutto, Arugula and Pecorino Romano
Last week Brad and I had a great dinner at James, a little restaurant in our neighborhood in Brooklyn that was participating in Edible Brooklyn’s “Eat Drink Local” week. One of the many delicious things we ate that night was … Continue reading…
Kale Salad: The Making Of
Remember when I said I often have the urge to make photo captions based on the song lyrics running through my head? Try this one on for size: “Yeah baby I like it raw”. Seriously, a few years ago I … Continue reading…
Roasted Beets for Salad
My favorite way to use beets is to roast them, in their skins, drizzled with olive oil, salt and pepper, and tightly covered with foil until tender. (Takes about 45minuts to an hour at 350˚) When the beets are cool … Continue reading…
Summer Bean Salad with Lemony Dressing
I love this bean salad. It’s great for a picnic, just shake the dressing in a jar and toss with the beans when you’re ready to eat. 1 lb. mixed summer beans (sugar snap, green beans, etc.) 2 shallots, finely … Continue reading…