[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”
[su_dropcap style=”flat”]A[/su_dropcap] recent visit to the Polish market in our old neighborhood hooked us up with a satisfyingly crusty loaf of bread and put us in full sandwich mode. Here are seven inspired ways to turn two slices of bread—or a baguette—into a meal. Continue reading “Summertime and the sandwich is an easy choice: seven inventive recipes”
THE FIRST SATURDAY OF AUGUST IS NATIONAL MUSTARD DAY. To celebrate this bright, versatile (and admittedly polarizing) condiment, we share six recipes that showcase its many personalities, from delicate to puckery bright. Continue reading “Six surprising recipes for celebrating National Mustard Day”
The sudden onslaught of full-on summer has us thinking salads. Here are five recipes—traditional and otherwise—for flavorful summer salads.
I THINK WE SLEPT THROUGH SPRING THIS YEAR IN CHICAGO. We went from comforters on the bed well into May to 98º this past weekend. From braises and stews to salads. These are some of our favorites. Continue reading “Mixing it up, keeping it cool: five salad recipes”
[su_dropcap style=”flat”]E[/su_dropcap]ggs—quick-cooking, affordable, versatile sources of protein—show they can go beyond the breakfast table in these six recipes. Continue reading “Not just for breakfast: a half dozen recipes made with (or made better with) eggs”