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It’s been a while! Â But look, I made food! It’s simple and delicious, which is basically the new black around here. Wild Rice Salad (Adapted from Bon Appetit) 1 cup wild rice 1 cup radishes 1/4 c toasted unsalted pecans (or another nut) 3 T fresh chives 2 oz feta 1/4 c olive […] Yes, for real. Succotash is a real food, and I have made it, along with some expert assistance from Leah. Furthermore, it is both tasty and wildly in season right now. There is nothing hard about this recipe, and you can do almost all of it during the time that the beans are cooking, […] Have I mentioned recently that it’s hot here? Some evenings it gets cool enough that I can think about turning on the stove, but the oven is pretty much out of the question. So it is, once again, salad time. I’m having a bit of a Greek salad obsession (it it just me, or […] I’m on a bit of a pasta kick lately. This is partly because I now live in a house with a kid, and pasta is almost sure to be well reviewed, and partly because April and May are the among the craziest times of the year for me and pasta is easy. Moral of the […] This is one of those perfect lunch foods: it has vegetables, it travels well, and it’s good warm, cold, or anything in between. I have visions of taking it on picnics and having it at summer brunches. You could substitute other vegetables here: just check on how long they need to roast and cook […] We’re in a strange between-time in my part of the world: it’s warm enough that spring food is on my mind, but not warm enough for any that food to be actually growing yet. So my compromise position is grain- or legume-based salads, which seem lighter than my usual winter fare but rely more heavily […] “Foods I didn’t discover until adulthood” are getting to be a theme on this blog, which I’m pretty sure is because there are so darn many of them. As a young child, I only ate three things we could reliably get outside of the house: hamburgers (well-done only, no pink), pepperoni pizza, and spaghetti with […] Alice Waters is pretty my much idol. She was into local food before it was a thing people were into, and now that she’s got that sorted, she’s moving on to saving school lunch. So even though this carrot soup recipe looks ridiculously simple, you’re going to want to take her word for it […] The magic line separating me from real cooks, I have long believed, is about improvisation. As I’ve learned to cook, I’ve become more and more comfortable winging it — applying familiar preparations to new combinations of things, taking “season to taste” ever more literally — but I’m not someone with a natural talent for looking […] I love fall vegetables. A lot. |
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