Soups & Stews

February started here with a steady snowfall. The falling flakes seemed like a sign that I should stay inside and cook something warm and comforting. A beef, barley and vegetable soup simmering on the stove was the answer. This recipe was among the first published–Read more

While I grew up eating beef stew enriched with root vegetables like potatoes and carrots, I have enjoyed experimenting with stews that incorporate other types of veggies over the years. This stew, adapted from a recipe by Faye Levy in the series “The Basics” in–Read more

While the pastel colors of dyed eggs this time of year are one common association with the arrival of March and April, the linking of spring and green hues is even stronger. In the April 1986 issue of Bon Appétit, the RSVP column answered a reader’s–Read more

For over 25 years, we had a sign hanging in our kitchen that read, “I love a man with dishpan hands.” I finally retired it when we moved, but Chuck still does a lot of dishes, and he is a happy guy when I can–Read more

Winter chilis created by outstanding chefs are the focus of article penned by Richard Sax in the February 1986 issue of Bon Appétit. As I was brainstorming what to serve at our Super Bowl party, a black bean chili from the famed Café Beaujolais in–Read more

I have a little game I play in the kitchen from time to time, challenging myself to try and make something good for our table that uses up random things that have been hiding in the refrigerator, the pantry, or the freezer.  I think of–Read more