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?

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20150309-MuffinsChocolate 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.

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Jalapeño, Pork & Hominy ChiliJalapeño, 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. 

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Kale Salad With Popped Wild RiceSpicy 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.

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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. 

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Buttery Spiced Pilaf with Bitter GreensButtery 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?

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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!

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NopalitoNopalito
february 25, 2015

Nopalito's cactus colored interior is just about perfect. They have the best salsas in town and their Pozole Rojo is my favorite lunch in all of San Francisco: spicy, beefy, with cabbage, lime and their own chili blend served alongside, in case you still need to turn up the heat. Delicious!

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Kid Made Ice Cream CakeIce Cream Cake
february 23, 2015

"I'm making Daddy an ice cream cake for his birthday," my son told me emphatically, at 8am this morning as we walked out the door to go to school. I told him we wouldn't have time and that he could just pick out a pre-made ice cream cake from the store this afternoon, but he wasn't having it. No dice. He wanted to make that cake himself. And so he did.

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Jason's Birthday DinnerCelery Root Chowder
february 23, 2015

Deborah Madison's Celery Root Chowder is a favorite of ours, I make it every winter when celery roots are in our CSA box. This time I served it with some fresh bread from the bakery, soft ripened cheese, and pâté, for my husband's birthday. Pâté is one of his favorite things that we almost never eat. We also almost never have Manhattans with dinner. 

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Brown Rice BowlBrown Rice Bowl
February 17, 2015

This meal is packed with protein, whole grains and greens. It can be easily assembled from ingredients cooked the night before or earlier in the day and it tastes great. That's a triple win, in my book.

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Hummus and PitaHummus and Pita
february 14, 2015

Ottolenghi's restaurants are, as far as I can tell, all in London and all wildly popular. The recipes in this cookbook are from those restaurants. Ottolenghi bases his cooking on vegetables, pulses and grains from his native Israel. Luckily for me, that includes lots of whole grains, healthy proteins and vegetables that we get in our CSA box.

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