I’ve struggled with the concepts of change and control for as long as memory serves.
Deborah Madison has been an unquestioned member of my kitchen for over four years now.
Each day I face a dilemma sometime between the hours of 11:30 and 1:00.
Justin and I have a running joke in our kitchen.
With the exception of that incredibly hard freezing snap that wreaked havoc on farms throughout Oregon, Portland’s winter has managed to cast itself as both mild and one of the driest in recorded history.
This summer, I’ve noticed a distinct – and seemingly permanent – change in how I approach cooking.
There are hundreds of varieties of panzanella, the classic Italian tomato and bread salad.
Sometimes it takes me 45 minutes before I’m intriguted enough by a recipe to feel ready to head to the farmers’ market.
I can never eat enough quinoa – which is not to say that I consume quinoa for breakfast, lunch, and dinner, but rather that no amount of it seems to fill me.
Carrots are always heaped on tables at the farmers market, but when overwintered carrots appear in April, I renew my enthusiasm for this versatile root vegetable.
You wouldn’t know it from this post, but we cooked with asparagus and strawberries this weekend.
The ease I referenced in my last post has stayed with me in the kitchen this week.
If anyone had walked through my kitchen the Monday after Thanksgiving, they would have stopped in alarm.
We got carried away at last weekend’s farmers’ market.
I have to be honest: I prepared and ate this romano bean salad three weeks ago.
Lately, I’ve been feeling apathetic about zucchini.
I don't have a great track record with cooking rice.
Fresh produce can have an extremely limited shelf life; I have to stay on my toes to make sure we eat the produce we bought from the farmers' market before it loses its flavor.
I've stated before that my ideal weekday lunch is seasonal, nutritious, and filling.
I used to sporadically watch Jeopardy and my favorite segment was always the cringe-worthy question and answer sessions between Alex Trebek and the contestants.
This is a punchy winter salad destined to bump you out of any winter doldrums, for a brief moment at least.
I'm listing this meal as a weekday lunch, but that's not how I originally envisioned it.
I hesitated to pick this recipe initially.
Sometimes I make a dish and realize that I'll never have to experiment with another version of the recipe again: the one I just made is the only one I need.
The most recent thief of my cooking motivation is the Fall time change.
When I make a satisfying and seasonal lunch (and have time to take a few pictures before devouring it!), I want to share the recipe with you because if you're anything like me, lunch can be a sore spot in your day.
I sometimes dread when the clock turns to noon.
You say tomato, I say tomahto.
I'm going to keep this short and sweet because it's a holiday weekend.
I first learned about Rucola, the new Northern Italian restaurant in Boerum Hill, in an email several months ago.
While we were in Portland, exploring the farmers market, we couldn't help but notice how many farmers' stands featured stinging nettles.
On one of our very first weekends in Brooklyn (back in November 2009!), we took the 3 train to Park Slope to explore.
Before moving to Park Slope, I only knew about Get Fresh Table and Market from Top Chef Mark Simmons’ previous association with the restaurant.
I wandered down to Root Hill Cafe yesterday with high hopes that they'd be serving my new favorite soup, mulligatawny.
After my vegetarian lunch at Seersucker, I followed up with chef and owner Rob Newton.
Quick, what's the first word that comes into your head when you hear the phrase 'Southern food'?