Anyone with more than one child knows that what you do for one kid you must in some way do for the other.
We had another cause for celebration in our house so I didn’t have to stretch to keep our child-honoring in balance. Last month we gave a nod to … Read More
I was in a marinara sauce rut.Addicted to the ease of cracking open a jar of sauce and tired of tomato stains on my plastic storage bins and utensils, it was time to do something novel with pasta. Inspired by a Food Network magazine suggestion in the corner of a … Read More
Act 2. Because we grilledan extra pork tenderloin the night before, we get to, or should I say the family gets to make a meal that falls somewhere between a chinese hot pot and a Japanese ramen noodle dish. Wait until you see how our cup ‘o vegetables put cup … Read More
Have you ever had a really special cooking class?
It was a Sunday, a week or two ago, and six of us were chopping garlic in Martha Rose Shulman’s home kitchen, while she shared new ideas for leafy greens and her co-instructor, Clifford Wright, Mediterranean food historian and cookbook author, offered … Read More
Use the zucchini ribbons we sliced for the zucchini salad to embellish your pasta serving. In this dish, we sauteed chopped garlic in EVO, tossed in chopped tomatoes (I take the extra minute to remove the seeds) to warm, fold in cooked pasta and sliced zucchini ribbons and top with … Read More