Category: Weeknight Dinners
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I'm starting to feel discouraged. The forces of food politics, nutrition and food safety, and environmental responsibility are feeling insurmountable these days. First, I've spent far too much time lately parsing the various charts on fish, trying to find some overlap. The fish we eat can't have too much mercury, but it also has to…
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Okay, brace yourselves. This one's going to be short and sweet and to the point. Because we all have something else we should be doing – making these peas. You could be wondering why, and I'll tell you. They're likely the only way I will ever cook frozen peas again. Woah. That's a bold statement,…
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Languorous cooking times, afternoons spent in the kitchen, and a honorary membership to the Slow Food movement may be all well and good, but give me quick, something-out-of-nothing meals that come together in less time than it takes to make a plate of pasta and I'll be seduced, every time. Who hasn't stood in front…
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I've just checked weather.com and according to the map over there, not a single part of the continental United States has any sun right now. (Darn Hawaii.) So let's all take a collective breath and remember, February is the shortest month of the year for a reason. It is nasty out there today – New…
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I don't know if it's the cold weather or the darkness or the fact that I'm feeling lazier than usual, but we have been subsisting almost entirely on pantry staples for over a week now. Normally, I go to the grocery store almost every day, just to pick up a fresh bundle of greens or…
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For the past week, I've been elbow-deep in flour and boiling potatoes and yeast (dried, instant, fresh, you name it), trying like mad to get this potato focaccia recipe figured out for you all. And you know what? I'm totally enjoying it. It's slow-going, yes, but it's fun, too. Plus, Ben seems to enjoy…
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I never met a vegetable I didn't like. Zucchini, with its sweet, creamy flesh; swiss chard, thick and papery to start, then soulfully silky to finish; kohlrabi, with its refreshing, vegetal snap; eggplant, spongy in one moment, melting the next. Green beans and Brussels sprouts, cauliflower and broccoletti, artichokes and spinach – I love them…
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The block continues, I'll be honest, though at least complaining about it seems to have unleashed some crazy sort of energy in me. After my last post, I suddenly felt freed – marched myself over to the corner salon and got a pedicure (Essie Bordeaux – so hottt), then planted myself determinedly in front of…
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I don't know if it's the midweek blues or the threat of rain or just a cyclical thing that happens every now and again, but I've come down with a small case of blogger's block and while I know that there is nothing so uninteresting as listening to someone complain about the fact that they…
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I'm not one for meat substitutes. Give me steak or don't, but please don't make me pretend that grilled tofu cloaked under some peppercorn sauce is meant to stand in for a juicy, rare side of beef, or that tofu crumble – for Pete's sake – is meant to be eaten by beings, human or…
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