Seasonal recipes for today's kitchen
When I traveled to Oklahoma recently, I didn’t realize that the trip would bring a whole new understanding of edamame my way. I am accustomed to eating edamame from pods at sushi restaurants and have incorporated the shelled soybeans into some of my Asian-themed salads–Read more
Pears have a standing gig in our winter fruit bowl. We eat them on yogurt, with cereal, in salads, and with cheese and nuts after dinner. And we love them in fruit desserts, too. I’ve written about the magical pear tart we like to treat–Read more
I like the irony that we turn to a food called “chili” to take the chill off of a frosty evening. I’ve been warming our winters with this vegetarian chili for over two decades, using its unusual ingredient—bulgur wheat—to entice even carnivores to dig in.–Read more
When a friend asked me to bring a simple appetizer to her New Year’s Eve celebration, I remembered a recipe I had seen in an old issue of Bon Appétit. And then I channeled my amigas Marci and Anna—both great party givers—for inspiration. Marci is famous for her–Read more
It all started with beautiful chard at the grocery store. When I saw that bunch of greens, I knew it needed to come home with me and jump into action via minestrone. Beginning the new year with a warming soup fills the house with the–Read more
A bubbling, golden crusted casserole of macaroni and cheese says comfort food. While it conjures up memories of cozy evenings, it can also be the centerpiece of a meal. This mac n cheese uses puréed winter squash as its base. The squash lends flavor, vitamins–Read more