Sunset Magazine

Salmon with Red Cabbage Salad
february 20, 2014

Yes, this again. Jenny Nelson's Grilled Salmon, with the magical glaze I still promise to share with you someday, is always a hit in my house. And this salad is the best way I've found to use up red cabbage. It has cashews and carrots and mint and dressing.

 

 

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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CobbSaladDip

Super 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

Three Cheers for Kohlrabi! - november 20, 2011

Kohlrabi is something I remember from my childhood. My mother presented it to us, my brother, sister, and I, in the kitchen. A strange, alien form she found either at the grocery store or in her garden. It was not purple then, but a pale greeny white, as though it might taste minty or sweet like a honeydew melon. She peeled it, cut it into cubes and then served it up with toothpicks. 

"It's delicious!" she announced, slurping her lips to let us know of her love for the thing. 

But it was not minty, or sweet. Maybe a little bit refreshing, in a watery sort of way, with a strong whiff of broccoli. Finding it all around objectionable, the three of us squealed in horror and ran out into the yard, never to touch kohlrabi again.

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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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