AS I WRITE THIS, THERE IS SNOW IN COLORADO AND RECORD HEAT IN CALIFORNIA. And here in Chicago, unseasonably cool temperatures are having us hauling out blankets and thinking of soup. Here are three recipes we like, for whatever weather you’re facing. Continue reading “Like the weather, soup runs hot and cold: three soups for all seasons”
Some thoughts on life and food right now, and five simple, comforting recipes.
THE OTHER NIGHT ON OUR NEIGHBORHOOD WALK, Marion said two things she was missing most right now were us getting in the car and going to see one of our daughters—both live driving distance away—and the two of us going to some little place for cocktails and dinner. A place like Martin’s Corner. Continue reading “Life in the time of shuttered restaurants, long walks and embracing home cooking”
EVEN IF YOU DON’T CELEBRATE ST. PATRICK’S DAY, we think you’ll appreciate their way with satisfying, rib-sticking dishes during the vagaries of March weather. Here are three we really like, all featuring potatoes. Continue reading “Three favorite Irish recipes, don’t hold the potatoes”
[su_dropcap style=”flat”]W[/su_dropcap]e’re here because we like to cook. So are you. But sometimes cooking is less about fun recipes or new techniques, and more about getting a healthyish dinner on the table quickly and with minimal effort. Here are three store-bought foods that help us do just that. Continue reading “Three get-dinner-done-now helpers we love”
[su_dropcap style=”flat”]L[/su_dropcap]ast week’s scone recipe left us with a surplus of dried tart cherries—and a reminder of how deliciously versatile they are. Here are five ways you can use dried cherries, some sweet, some savory. Continue reading “Dessert? Dinner? Five recipes show how dried tart cherries do both”
PESTO IS A NOBLE USE OF FRESH BASIL, NO ARGUMENT HERE. But there are lots of other things basil does well. Here are seven recipes to use up the last of this season’s bounty in your garden. Continue reading “Seven recipes show basil does more than pesto”
[su_dropcap style=”flat”]W[/su_dropcap]e use capers a lot. A scary lot. Their bright, briny tang quickly elevates everything from seafood to chicken, meats, pastas and potato salads. And capers keep forever—unless you use them like we do. Here are six recipes to help you use up the capers in the back of your fridge. You know, so you can buy some more. Continue reading “Six ways to use those capers in your fridge”
[su_dropcap style=”flat”]T[/su_dropcap]his weekend, our daughter who bakes was in town. So she and Marion baked the traditional Italian cake you see here, made with ricotta, goat cheese, dried tart cherries and a mere seven tablespoons of flour. More about this cake later, but it got me thinking about ricotta. Continue reading “From dinner to dessert to breakfast: five ricotta recipes (and a surprise or two)”
[su_dropcap style=”flat”]W[/su_dropcap]e just got back from a lovely weekend of too much driving, eating out and staying up late. So when we were finally back home in our kitchen, I craved a restorative bowl of chili. Specifically, Marion’s go-to recipe. That got me thinking about some of the various chili recipes we like to make and eat. Here are four of them. Continue reading “Cooking up a great bowl of red (or white or green): Four Chili recipes”
DO YOU REALLY NEED STUFFING AND MASHED POTATOES with your turkey? Well, maybe. But here are six ways to update—or ditch—one holiday tradition. As a bonus, all these dishes can be made ahead and gently reheated. Continue reading “Thanksgiving mash-up: six dishes to serve instead of (or alongside) mashed potatoes”