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.
The feature article in the Portland Mercury this week implores readers to “Eat Your Vegetables!”.
We’re now so far into Spring that daffodils have been replaced by eager tulips, and camellias have faded to make room for the first tentative rhododendron buds.
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.
The ease I referenced in my last post has stayed with me in the kitchen this week.
I don't have a great track record with cooking rice.
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.
When thinking about how to prepare beets, roasting them is a given.
This is a punchy winter salad destined to bump you out of any winter doldrums, for a brief moment at least.
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.
I’ve been attempting to inject some life into our staid Winter meals.
We viewed the 4th of July as the official kick-off of our summer in Brooklyn.
When we returned from our honeymoon, we faced the end of vacation woes: an empty fridge, piles of laundry, and exhaustion.