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.

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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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Jason's Birthday DinnerDeborah Madison's Celery 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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Potato Spinach PiePotato-Spinach Pie
january 21, 2015

Usually I make my own pie crust or use one from the freezer, but this time I took the author's advice and bought one pre-made from the store. It's a good thing I did, since prep for this recipe took a while, leaving about two minutes to roll out the dough and assemble the pie before kid-duty commenced.

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Spatchcock Roasted Chicken & PotatoesSpatchcock Roasted Chicken & Potatoes
january 5, 2015

Spatchcocking, or cutting out the backbone and laying flat, helps a bird roast more quickly and gives something to jump-start a crock-pot of stock with. The name is bad and so is the picture, but this is the fastest and most delicious way to get chicken dinner on the table.

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Mackerel RoastMackerel Roast
september 11, 2014

Another recipe using purslane, the powerhouse of wild foragable greens. This was the 4th of our 2014 Hunger Challenge dinners, part of an effort to raise awareness about hunger and what it is like to subsist off $4.50 a day, as do many recipients of our government's Supplemental Nutrition Assistance Program, or SNAP.

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First of the Season Potatoes with Herbs
june 29, 2014

Steamed young potatoes simply dressed with butter, tarragon, parsley and salt are really delicious. This is the way to prepare them when they are fresh dug out of dark, damp spring earth and still retain the dewiness of youth that later, larger potatoes lose as they age.

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Buy the bookCabbage with Potatoes, Feta & Dill
may 21, 2014

Another great way to use one of the more challenging items that comes in our CSA box: cabbage. I adore cabbage, but my kids do not. Combining it with delicious crusty potatoes, a little dill (both were also in last week's box) and a sprinkling of mild, salty, cheese makes it easy to eat. 

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Pasta, Peas, Potatoes & PestoPasta, Peas, Potatoes & Pesto
may 12, 2014 

We've had some rainbow striped bowtie pasta hanging around the house for a while now and this recipe from Eatwell Farm was the perfect way to use it. Pasta, potatoes and pesto are already favorites of my children, so as expected, they ate this dinner up. The pesto recipe is different than what I'm used to: rougher textured but just right in this case. 

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Bittman-Everything

Salad 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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Buy the bookCorned Beef & Cabbage
march 17, 2014

Yes, of course, from this book. It is where 75% of my spring dinners come from. And it's green, perfect for the holiday! In my kitchen the color is more of a pleasant chartreuse than comes across here on the web. 

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Grilled Steak, Potato Salad & Dressed Lettuce
march 16, 2014

Funny that almost exactly a year ago I was using this same cookbook. The Commonsense Kitchen must have some sort of connection to the Spring for me. Yesterday the weather was a beautiful mid-70s and sunny. This morning started out foggy, cleared to an even better day, but now at 4pm the fog has come back and I'm left contemplating grilling steak out in the cold.

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