Greens In Yogurt with Toasted QuinoaMolly Watson's Greens in Yogurt with Cumin & Toasted Quinoa
march 16, 2015

This is a recipe I've been trying to make for a while, but it is just more effort than I usually put in. Last night I swore at the cookbook and threw it on the floor after realizing too late that the quinoa had to be cooked in advance. But now that I've made it, I have to say: this stuff is crazy delicious and worth all the work.

Continue »
 

TerzoTerzo
march 11, 2015

Terzo smells faintly of woodsmoke, with a stylish yet comfy vibe. Dare I say, it reminds me a bit of Manka's Inverness Lodge? My favorite destination restaurant from the past. Also like Manka's, the menu here changes daily and uses lots of local ingredients in season, like Monterey Bay calamari, brussels sprouts, beets and asparagus.

Continue »
 

Grilled Swordfish with Root Vegetable Fries and French Lentil SaladGrilled Swordfish
march 10, 2015

Swordfish has been one of my daughter's favorite foods for as long as I can remember. When I first fed it to her I didn't realize that swordfish isn't on the green list for fish: primarily because they are large, top of the food chain predators.

Continue »
 

French Lentil SaladPollan Family's French Lentil Salad
march 10, 2015

This dish is an example of good, honest food. It's a simple preparation that highlights the ingredients' flavors. The earthiness of the lentils goes well with carrots and onions, and a little bit of spice kicks it up a notch. 

Continue »
 

Maple-Balsamic Root Vegetable "Fries"Pollan Family's Maple-Balsamic Root Vegetable "Fries"
march 10, 2015

This winter I've been trying to get my kids to eat more beets. It has been a real challenge so far. These "fries" seem promising, though: there are plenty of similar recipes out there, but this is the best one yet. The key is to slice them thin, 1/4 inch all around. Then add just a hint of sweet tanginess, some thyme and a decent amount of salt.

Continue »
 

Helga's Meatballs & Gravy with Carrot-Apple Mashed PotatoesHelga's Meatballs & Gravy with Carrot-Apple Mashed Potatoes
march 9, 2015

Helga is Marcus Samuelson's grandmother, and since my own grandmother has no recipe for meatballs, what better way to celebrate National Meatball Day than to use her's?

Continue »
 

20150309-MuffinsZoe Nathan's Chocolate Chunk Muffins
march 9, 2015

I'll admit it, I bought this book because of its yellow polka-dotted page edges. Combined with a beautiful photo of an ooey-gooey berried bread on the cover and brightly colored type, I just couldn't resist. But I don't really bake, there just isn't time.

Continue »
 

Jalapeño, Pork & Hominy ChiliPollan Family's Jalapeño, Pork & Hominy Chili
march 6, 2015

Posole from Nopalito restaurant is one of my favorite lunches ever, so I thought I'd try making it myself. This version of posole has pork in a green broth, instead of beef in a red broth, and is quick to prepare, as long as the hominy has been cooked ahead of time or comes from a can. 

Continue »
 

Kale Salad With Popped Wild RiceMolly Watson's Spicy Kale Salad with Popped Wild Rice
march 3, 2015

Kale salads seem to be magically delicious these days, and this one was no exception. Wild rice, popped like corn, gave it a crunchy topping, a sort of better-for-you crouton replacement.

Continue »
 

My Fathers KitchenMy Father's Kitchen
march 6, 2015

The Imperial Rolls here transport me back to a Cambodian kitchen from my childhood: the home of a refugee family we knew back in New Jersey in the 1970s. These are the best in town. Lunch from My Father's Kitchen also takes the sting out of UCSF's pediatrics practice moving out of our neighborhood: now we get lunch when we visit the doctor. 

Continue »
 

Buttery Spiced Pilaf with Bitter GreensMolly Watson's Buttery Spiced Pilaf with Bitter Greens
february 29, 2015

On  leap of faith I brought this to a potluck for my friend Britt's birthday, without previously testing the recipe. It was a big hit! Lentils, quinoa, cracked wheat, greens and a good salty spice blend make this dish a sure thing. So much so that the party host asked to keep leftovers for herself. What could be better than that?

Continue »
 

Turnips, Cauliflower and Beans with Blood Orange DressingTurnips, Cauliflower & Beans in Blood Orange Dressing
february 25, 2015

This time of year there is usually an influx of turnips from our CSA, which my family tires of eating quickly. Tonight, with a little help from Twitter (where there are always plenty of people willing to tweet about food) I discovered a new dish that everyone in my family will eat!

Continue »