In the Northeast we seem to have only three seasons: Winter (too cold and long), Summer (either too hot or too cold) and Fall (my favorite season but way too…
Ingredient: <span>flat-leaf parsley</span>
When I first saw the picture of David Tanis’ Italian-Style Tuna Sandwich in this Wednesday’s Food section of the NYT, it wasn’t the tuna that caught my attention, it was the soft-boiled egg, but…
I love it. When I was little my mom made pan-fried zucchini rounds (hobak jeon): slice zucchini cross-wise, dredge in flour, dip in egg and pan-fry until golden brown. When I…
I always have cauliflower in the fridge. Some people have an obsession with butternut squash, but mine is with cauliflower. Every time I go to the supermarket I buy a head…
I haven’t jumped on the quinoa bandwagon, though I’ve tried. I sort of like it but I’m certainly not in love with it and have never ordered a dish with…
…so why is it snowing outside? I’m not talking about a flurry here or there. It is snowing hard (at times sideways) and we are expected to get 2-5 inches of snow…
I was poking around Smitten Kitchen’s website and found a recipe for Feta Salsa, a coveted “dip” found at Whole Foods Market. I could have purchased a container from Whole Foods,…