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Morel Mushroom and Barley Ragout with Spinach
There are many forms of foraging–in my mind, as on this blog. As in, “I’m going to forage in the refrigerator for leftovers for lunch.” In this post, I literally went foraging in the woods near my home...
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Shaved Radish Salad with Scallions & Sesame
I’m infatuated with radishes. They have such physical beauty…their day-glo colors, their flouncy tops, the wisp of soil on their roots. But when it comes to using them in cooking, radishes get sold...
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Wouldn’t You Know It? “Pure Beef” is Back.
This is a post about a wonderful surprise that I’m so excited to share with you. My first cookbook–my one and only cookbook–Pure Beef was published five years ago in hardcover. It had a textured green...
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Grilled Beef Noodle Salad Bowl is Summery & Satisfying
If I could do anything, I would hopscotch my way from Vietnam to Cambodia with a side trip to Laos and all the way through Thailand for no other purpose than to eat. Southeast Asia or bust. There is no...
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Create the Best (and Cheapest) Iced Coffee in Your French Press
Is coffee one of you favorite food groups? Me, too! So, how do you brew? The French press is our go-to apparatus. After trying other forms of brewing, this elegant carafe just does the job. The winning...
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How to Macerate Strawberries, Even Better in Rose Wine
It’s full-on June, the season of rosé and strawberries. It just so happens that they are wonderful together, so here’s a recipe for fresh strawberries macerated in rosé. {If you love this wine as much...
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Wake Up and Smell the Breakfast Pizza
I can’t think of any food invention in recent years more exciting than breakfast pizza. Not that there’s anything new about pizza. But having permission to eat it for breakfast? That’s revolutionary! A...
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Sweet Cherries in Dark Chocolate Syrup
You can’t eat just one. I’m talking about sweet cherries. Especially when you are driving through America’s fruit basket–Washington’s Yakima Valley. Passing by all of the orchards bursting with...
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The Simplest Way to Make Crispy-Skin Grilled Salmon
Wild salmon is precious. While I’ve known that in the abstract, it’s all hitting home while reading Langdon Cook’s acclaimed new book Upstream. Generally I’m delighted to find flash-frozen wild salmon...
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50 Best Whole Food Blogs
I’m eating my way through the Mission in San Francisco this week, here for an incredible writing opportunity called the Op-Ed Project. Some of my favorite places so far include Mission Pie (not only...
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The Very Best Dressing for Green Salad is All in the Technique
One of my favorite things about summer? Real lettuce. I know, that’s not earth shattering. But have you really tasted all of the wonderful varieties and flavors of lettuces in all their wondrous forms?...
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A Simple Sauteed Swiss Chard with Sweet Onions and Carrots for Your CSA Bounty
Right about now, are you swamped with cooking greens from your CSA? It exciting how many more people know about this model, called community supported agriculture. {CSA is so much friendlier a term,...
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Nut Butter and Jam Snack Bars
Do you know how some recipes just stay with you? There is a peanut butter and jam snack bar recipe I have not made in 10 years, but I think about making it often. It comes from the cookbook Baking for...
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Stewed Summer Tomatoes with Toast
Few foods make me feel like a real New Englander the way stewed tomatoes do. New England clam chowder, Boston baked beans, Boston brown bread, Indian pudding… I love them all, but “stewies” as they are...
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My Simple Recipe for Self-Care: What’s Yours?
Ah, summer. Fresh foods. Vacations. Family and me time. All of this squeezed into 12 short weeks can make for a very busy time. We all feel it whizzing by. So while I’m unpacking after a few luxurious...
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Zucchini Problems Solved: Curried Garbanzo-Zucchini Pancakes
I have a food fetish for garbanzo beans, a.k.a chickpeas. In our house, they find their way into soups, stews and salads. Raw, soaked and ground they make heavenly falafel. When I discovered that Bob’s...
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Another Lively Herb Sauce for Summer Called Chermoula
It looks like pesto. It works like pesto. Or chimichurri. Or any of our other favorite herb sauces to slather on everything grilled in summer–from steaks and salmon to a giant platter of grilled...
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How Not to Grill Grassfed Steak
Once upon a time, I was a non-griller. I didn’t know how to light a charcoal grill without lighter fluid. And the propane tank on gas grills just plain freaked me out. I was seriously afraid of turning...
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Steamed and Scraped Sweet Corn for Fresh Summer Succotash
By this time of the summer, I’ve had my fill of corn on the cob. But not sweet corn itself, curiously. Corn in September for me involves plenty of corn off the cob. Dishes, like my spiced corn chowder...
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How to Eat a Squash Blossom without Deep Frying
You may be so very weary of zucchini by now, but what about this edible beauty? Behold the squash blossom! Delicate in flavor, the blossoms of zucchini and other summer squashes–from crook neck to...
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