We need more variety of vegetables in our diet. I declared this week to be “fall in love with eggplant” week. I hadn’t yet. After expressing the celebration on our refrigerator complete with color drawing of the vegetable, my kids informed me that an eggplant emoji means something entirely different … Read More
Three bean is a summer salad staple, but if you’re like me,three bean is one bean too many. Kidney, you’re welcome in my chili, but I do not dig your chalky bite of paste in my cold salads. Yotam Ottolenghi improves three bean salad’s taste and visual appeal with toss … Read More
This rave-worthy fare offers all we need out of a summer recipe. Little effort, big flavor and temperature agnostic to survive and thrive at most barbecue buffets. We like to say it’s food served “roomcoldhappysad,” borrowed from a favorite satirical articleexploiting absurdities of restaurant dining. Take five to read the … Read More
The more I cook, the more I anticipate Spring. Root vegetables have their charm, in a gut-extending way, but by March, I’m in desperate need of above-ground produce.
We know in the crunchiest of times, one can head to just about any large grocer these days and make our own salad. … Read More
There’s a dirty little secret about granola, which we’re cleaning up. Granola is like the Miley Cyrus of breakfast foods – you think she’s just wholesome bites of Hannah Montana and stuff like that, and then you find out there’s some twerk and weed in that food.