Chard TartChard Tart
September 24, 2014

This tart was a surprisingly successful quick meal, though as you can see, not my prettiest. Pizza dough instead of pastry is a great idea! With a little prep-ahead and someone at home to preheat the oven this is a snap. It takes about 5 minutes to assemble and 30 to bake. Home by 6? You'll eat before 7.

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Buy the bookChard, Ricotta & Saffron Cakes
June 2, 2014

These little pancakes are a perfect way to use up chard when you don't feel like eating chard. Or feed it to your kids, when you know they won't want to eat it otherwise.

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Egg Salad with Tarragon, Parsley & Chives
june 1, 2014

Egg salad is kid stuff. To me it has always been part of sweaty picnics, messy faces and squashed sandwiches at the bottom of my locker. But this one rises above, especially when served open-faced on toast. Tarragon and parsley give it a grown up flavor that can take the heat. For easy-peel eggs: add them to already boiling water, simmer 11 minutes, then cool in ice water for 30.

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Bittman-EverythingSalad Niçoise
april 23, 2014

A composed salad is the obvious thing to make when the fridge is full of Easter Eggs. Salad Niçoise is one version that I especially love, there is something magical about the combination of vinaigrette, hard boiled egg and canned tuna. They work phenomenally well together.

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Zucchini Pancakes & Grilled Chicken
october 1, 2013

The chicken is already made, it joined some swordfish on the grill while I was making dinner Sunday. Cooking two meals at once, both from the new Canal House Cooking Volume 8, was motivation enough for me to fire up the charcoal grill out in the yard. Lighting an actual fire is always more satisfying than pushing the button on our gas grill, even though it takes more time and effort. Plus, the food always tastes better.

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Buy the bookCelebration Cake
august 17, 2013

Today we are throwing my daughter a birthday party, more than a month and a half late. But she doesn't care - there is a movie, with minions and fart jokes, popcorn, presents and a cake loaded with more sprinkles than I've ever seen in one place before. My quick snapshot didn't quite live up to the photo on the cover of this book, but the actual cake was just as exciting and really fun to decorate. I can't speak for the fun of baking it, because my husband did it.

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click here to subscribe to Sunset Magazine Bi Bim Bap
june 13, 2013

On p.100 of the May issue of Sunset Magazine, this recipe is a combination of eggs, kale, avocado and spices over rice. For ours, I'll add on the crock pot korean spare ribs we've been making for years. More details on that later.

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ArugulaGoneToSeed

Gone to Seed - june 11, 2010

"It's just gone to seed", my mother would say, shaking her head and referring to areas of our town she no longer liked, when they had passed out of fashion or become unacceptable.  "Don't touch anything, its so seedy!" She would shout about an untouchable location, like the public bathroom at the playground. Now my lettuce and arugula plants are going to seed. They are bolting, shooting up and flowering. After dinner tonight I can tell you for sure that they are no longer good to eat. Tougher, less flavorful, a little more difficult to chew than I like my salads to be. But they make a nice bouquet.

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MothersDay

Happy Mothers Day! - may 10, 2010

I know, its a day late, but I like to drag things on. It gives me more time to enjoy. My family gave me the greatest Mother's Day gifts yesterday. Naturally, they revolved around food, so I have to share them here.

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Doughies!

Doughies! - april 23, 2010

These little lovelies are something sweet my friend Steph reminded me of long ago. Steph and I go way back, before even high school, and today we still try to get together to cook and eat dinner frequently. For many years it happened once a week and often featured chicken pot pie, but now that we have three children between us, not nearly as often.

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