Sweet/tart russet apples and bourbon-soaked dried cherries create a fall-flavored filling for this easy, rustic galette. Recipe below.
A LITTLE WHILE BACK, WE SPENT SOME TIME IN DETROIT AGAIN, for a beautiful crisp fall weekend of visiting and hanging out and our trademark driving around looking at stuff. One morning, we drove over to Eastern Market just to see what we could see. Continue reading “Detroit memories and a perfect fall dessert: Apple Dried Cherry Galette”
An unlikely mix of ingredients—cabbage, red lentils, leeks, a jalapeño pepper, white miso paste, turmeric and fresh ginger—creates a simple, satisfying soup. Recipe below.
THIS SOUP IS SO EASY THAT WHEN I WAS PUTTING IT TOGETHER, I expected it to be nothing. At best, an acceptable meal cooked quickly from things we had in our pantry and fridge at the end of a busy, exhausting weekend. But it surprised us both, turning into something wonderful. Continue reading “Unexpected quick comfort: Cabbage and Red Lentil Soup”
As colder weather settles in, this quick braise of chicken thighs and cabbage wedges in a sweet/sour sauce makes us happy to stay in. Recipe below.
[su_dropcap style=”flat”]T[/su_dropcap]his quick, easy weeknight dish is something I used to make often, years back. Then somehow it fell off my radar—I’m not even sure why. But a week or so ago, we were driving through the Wisconsin countryside, on a chilly, misty day, and we went past a little field of cabbages. Just like that, this dish came back to me. Continue reading “Simple comforts in a single pot: Sweet and Sour Chicken with Cabbage”
Butter, a mix of mushrooms, arborio rice, Parmesan and patience add up to a luxuriously creamy, savory, rich meal. Recipe below.
[su_dropcap style=”flat”]W[/su_dropcap]e’ve already talked about our wonderful road trip through Quebec this summer. Now that the nights are starting to draw in, I’ve often thought of our favorite meal of the trip—which was at, seriously, a Best Western. And the pinnacle of that meal was a dish of mushroom risotto. Creamy, rich, fragrant, at once rustic and elegant, it was so well made and so unforgettable. Continue reading “Slow and creamy, with a side of memories: Mushroom Risotto”
Regional variations of Chinese Eggplant with Garlic Sauce are a mainstay on countless Chinese restaurant menus. Here’s how to make it at home. Recipe below.
[su_dropcap style=”flat”]I[/su_dropcap] have recently written—twice, mind you—about our prolific Romano bean plants. Our single eggplant, er, plant is giving the beans a run for their money, producing endless long, slender Asian eggplants and challenging us to find new ways to prepare them. Instead, I’ve opted for an old way, a classic Chinese dish. Continue reading “Making use of more of our garden’s bounty: Chinese Eggplant with Garlic Sauce”
Romano beans and fresh tomatoes are an Italian classic with many variations. Here, bacon, garlic, shallots and basil lend their flavors to the mix. Recipe below.
[su_dropcap style=”flat”]I[/su_dropcap]t’s all Romano beans all the time right now in our yard. This is the first time I’ve grown them, and they are being a fabulous success—the bushy little plants bursting with new pale-green pods practically every time I look at them. That means coming up with bright ideas on how to prepare them. Continue reading “Keeping up with our garden’s bounty: Braised Romano beans with Cherry Tomatoes”
In season—and farmers markets—right now, Romano beans are simply, slowly cooked with olive oil, salt and chili pepper, then tossed with lemon juice and chopped cashews for a summery side or a lunch on their own. Recipe below.
[su_dropcap style=”flat”]T[/su_dropcap]he first thing I did when we got home from our latest giant road trip was go out to survey the back 40. What with almost two weeks of neglect and dry weather, I had figured that things in the garden could be anything from merely meh to disastrous. They were actually pretty wonderful! Continue reading “Slow, seasonal yard-to-table goodness: Romano Beans with Cashews”
Deceptively creamy despite the lack of dairy or butterfat, this deliciously mild-flavored soup can be served hot or cold. Recipe below.
THE WEATHER IS BEING VERY NEUROTIC. It’s June, but today it feels like… April maybe? We’ve had some days of near-90s, but that never sticks. The temperature keeps slinking back down. Continue reading “This soup runs hot and cold: Roasted Cauliflower and Potato Soup”
Can’t find fresh fish? Frozen will do. Here, chunky pieces of cod are quickly braised in a sauce of tomatoes, bell peppers, potatoes, saffron and paprika in the traditional Merluza à la Gallega. Recipe below.
Years back, I lived in a port town in Nova Scotia, where great, fresh seafood was a fact of life. In the morning, the boats came in around 10 or 10:30, and I would put on my sneakers and walk down to the dock and buy a fish off the boats, and that night that fish would be dinner. This came to mind the other day when we were at Trader Joe’s. Continue reading “Frozen fish becomes a warm Spanish meal: Merluza à la Gallega”
Bacon, plentiful aromatics and a bit of cumin create a hearty split pea soup you’ll make again and again. Recipe below.
Dear Valerie,
SO HERE’S THE THING. IT’S COLD. IT’S REALLY COLD. I’ve been sitting in my kitchen holding a big steaming mug of coffee and wearing a turtleneck and a down vest and a hoodie, with the hood up, and wool socks and lined pants, and I’m thinking about putting on more clothing, but I’ve been reluctant because I’d like to continue being able to bend my arms and legs. All of this has made me think of what I want for dinner, which reminded me of that recipe you sent me, for one of the best things ever—split pea soup. Continue reading “Cold finally overcomes procrastination: Valerie’s Split Pea Soup”