This one is for semi-lazy nights when you still want to get something vibrant and seasonal on the table.
More times than not you'll find some sort of leftover soup in my refrigerator. And, despite stovetop polenta being exponentially better, there is usually one of those ubiquitous tubes of polenta in the pantry as well.
A few times a year, usually in summer, I come across a photo of what looks like the perfect BLT sandwich.
This is the recipe you want if you're craving classic banana bread flavor and texture, but want as little mess, drama, and equipment as possible.
This coming weekend I'm planning a break from the fog. If all goes well, there will be sun-bright days, star-lit skies, pine trees, bare feet, and eating outdoors.
This has been a favorite recipe ever since I initially posted it in 2008. I threw together a zucchini-flecked ricotta cheesecake when after a summer visit to the farmers' market.
I'm delivering an updated list of quenchers today. A quick summer drink round-up to keep you hydrated and full of good ingredients while enjoying the sunshine.
For a number of reasons, I'm guessing that few of you have used coconut oil as a major component in a salad dressing before.
Not everyone loves tarragon, but I do. When you steep sprigs of it, take a deep breath over the sauce pan, its like falling into a cloud of anise, and fennel, and green-ish black licorice, if there was such a thing.
I posted a photo to Instagram over the weekend, and a number of you asked for the recipe. It was a bowl of ricotta dumplings in a simple tomato-shallot broth topped with a bit of arugula.
I want to jump in here to highlight a ringer of a cucumber salad. There were four recipe contenders in the cucumber section of the book I'm going to reference, and if the other three are as good as this, it's going to be a very cu-centric summer.
I'm going to revisit one of my favorite cookie recipes today. Made using 100% whole wheat flour and hand-chopped chocolate chips, this is a skillet-baked twist on Kim Boyce's celebrated chocolate chip cookies.
I buy rice cakes (rice crackers) now and then, but they're not a regular purchase for me. I like to crumble them into certain salads, but beyond that, l generally pass.
Once you've tasted homemade almond milk it's quite difficult to return to store-bought. From scratch it's fresh, fragrant, and creamy.
Today's recipe? It's all the things you love about a taco, in salad form. Crushed tortilla chips bring the crunch, black beans and crumbled tempeh coated with taco seasoning brings the substance, and a strong, smoked paprika-apple cider dressing pulls everything together.
Years ago, two of my favorite neighbors hosted a soup party. It was an inspiring affair - big pots of simmering soups and stews, house full of chatty, friendly people.
This is one of my favorite cakes of the past ten years. A rustic, incredibly moist, golden-crumbed loaf cake, flecked with rosemary, and dotted throughout with big and small chocolate chunks, it's one of those cakes that is both distinctive and memorable in an understated way, and a breeze to make.
I'm not sure anyone loves a one-pot / one-pan dinner more than me. It's probably one of the reasons I'm so hung up on soups.
Everyone should make their own breakfast cereal blend now and then. Stand in front of the bulk bin section at the grocery store with some little baggies or containers, and fill them with a medley of cereals, fruits, seeds, nuts, and the like.
It is asparagus soup season. The markets here have shifted from yellow and orange orbs of citrus to banks of green asparagus, baskets of artichokes, bouquets of green garlic, and tiny favas the size of my ring finger.