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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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Buy the bookAsparagus & Fava Bean Salad
may 31, 2014

Favas and asparagus make a delicious combination that tastes like spring. This recipe, p. 275, is a template for a lettuce-less salad that can highlight almost any vegetables from this season. The magic here is in the dressing: lemon, olive oil, capers and lots of herbs. Makes a great dinner with a roast chicken and Madison's Toasted Millet "Polenta".

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Pasta

Pasta Pasta Pasta! - may 22, 2010

My preschool daughter recently spent an afternoon with some classmates making homemade pasta - fettuccine, spaghetti, a few ravioli. Her instructor said they made pasta for about an hour, then went off to play. Around five o'clock all the children's parents and siblings gathered to eat dinner. Dining together with other families from her preschool was really wonderful, especially since the kids had made our meal.  We vowed to do it again and all went home to sleep.

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