San Francisco Chronicle

Dan Dan Noodles
september 19, 2013

This is the second recipe I'm using from the SF Chronicle's spread on Asian noodles. Cold ramen, sauce and a few sliced vegetables should be just the thing for an easy weeknight dinner on a hot evening.

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San Francisco Chronicle

Cold Soba Noodles
september 10, 2013

I've been wanting to make some Asian soup for a while now, so how lucky am I that this recipe ran in last week's paper? Plus, it's a nice hot day outside. I'll cut up some cucumbers, scallions and carrots to serve along side. Should be easy, right?

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Buy the book

Crockpot Roast over Polenta
august 18, 2013

Luckily my husband manned the stove while I headed out for Sunday morning book club to discuss Michael Pollan's Cooked. His chapter on braising, and our special guest Samin Nosrat, had me all in a tizzy about slow cooking dinner.

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Buy the book

Split Pea Soup
july 31, 2013

This is pretty delicious and absurdly easy. We have no celery, so I'll leave it out. We still have two big chunks of frozen ham left from Christmas, so I'll throw one in the pot and rustle up something to serve alongside, like maybe leftover bread and cheese from yesterday.

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Buy the bookEmergency Bean Soup
july 30, 2013

Our crockpot is going to get a lot of use this week. We're back from vacation, the fridge is empty and the produce box doesn't come until Thursday. Plus, I'm much too busy to deal with anything complicated or time consuming.

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Chicken SoupChicken Soup
april 19 2013 

Chicken soup has long been recognized as a balm for troubled tummies, a warm and healthful food for cold, turbulent times and a delicious way to stretch one last meal out of nothing more than the leftovers from a roasted chicken and a few kitchen staples. My kids have loved it unquestioningly since they were babies and I still enjoy it myself. 

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20130203-SuperBowlDipSuper Bowl Cobb Salad Dip
february 3, 2013

Yes, the Super Bowl is today and our home team is playing!  So of course we have to bring something to the party. This one is really quick, really unhealthy and really delicious. Best of all, the recipe is short enough to fit into a tweet, which I received from @CHOW last week.

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Kohlrabi StewKohlrabi & Chickpea Stew
november 20, 2011

I still remember clearly the first time my mother introduced Kohlrabi to my brother, sister and me. She stood in the kitchen holding a strange, alien form, either from the grocery store or outside in the garden. It was not purple then, but a pale greeny white, as though it might taste minty or sweet like a honeydew melon. 

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SpicyAsianSlaw
 
Spicy Asian Slaw - february 26, 2011

In the past couple of weeks we have eaten at least five cabbages. Winter, or spring in some places, is cabbage season. They are beautiful in the garden, gathering dew with dusty hues of plum, pale and bright green. And they are great in salads of all sorts, stir fried and steamed. But sometimes I'm just not sure what to do with them all.

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ChoppedSalad
Mark Bittman's Chopped Salad - january 16, 2011

Last year I received Mark Bittman’s How to Cook Everything for my birthday, from a dear friend. It is a big and impressive book and because of its heft and lack of fancy photographs, I lumped it into the same go-to-first category that Irma Rombauer’s Joy of Cooking and Deborah Madison’s Vegetarian Cooking for Everyone occupy at my house.

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Carrots

Kindergarten Carrots - september 2, 2010

Last night I spent ten minutes scrubbing and trimming thirty carrots, as part of a monthly snack contribution to my daughter's kindergarten class. I know nearly all kids love carrots, and I know they especially love those so called "baby" carrots, but I cannot stand those little nubs. I'm not terribly concerned about the health risk of the chlorinated water they are dipped into, but I do get peeved at their false claims, especially since they mislead people into thinking they are not a processed food, which they are. Minimally processed, sure, but it upsets the purist in me. Fakers.

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TomatoTart

Tomato Tart and a Little Gem Salad - july 28, 2010

The week we left San Francisco for Tucson, this summer's volume of Canal House Cooking arrived with the mail. You may already know this, but Canal House is my new favorite thing. Besides Nigel Slater, of course. I love its irreverence toward normal day to day life - for those at the Canal House, everything revolves around food. I also love its quick vignettes: trout from a friend of a friend fishing outside the window, a whole essay on why their pal likes to get a buzz on and a few words about Patricia Curtan (illustrator of Chez Panisse Vegetables) and her apricot jam.

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