The classic Sicilian dish named for an opera: Pasta alla Norma

Pasta alla Norma, a beloved traditional dish, gets its name from a Bellini opera—and an update with Japanese eggplant. Recipe below.

Pasta alla Norma

[su_dropcap style=”flat”]W[/su_dropcap]e’ve been doing a lot of harvesting and prepping of crops from our modest city yard. Last weekend, Terry brought in all the remaining basil and put up a bunch of pesto. I froze a flock of shishito peppers. We are drying herbs, and I am pondering whether to dry some tomatoes or just continue my usual policy of eating and eating and eating them out of hand while standing next to the tomato plants. Continue reading “The classic Sicilian dish named for an opera: Pasta alla Norma” →

Fresh fruit and an iconic Iowa blue cheese: Watermelon Mango Salad with Blue Cheese

Watermelon, mango, blue cheese and cayenne pepper create a sweet, savory spicy, colorful summer salad.

Watermelon Mango Salad with Blue Cheese

BLUE CHEESE—AND BLUE CHEESE DRESSING—HAVE BEEN STARRING IN MOST OF OUR SALADS LATELY. That got me thinking about one of our favorite blue cheeses, Maytag, made by heirs to the Maytag appliance makers on their farm in Newton, Iowa. And that got me thinking about this summery, tangy, spicy fruit salad we made after an Iowa road trip. Continue reading “Fresh fruit and an iconic Iowa blue cheese: Watermelon Mango Salad with Blue Cheese” →

Authentic Indian cooking deliciously decoded: Dal Makhani (Buttery Black Lentils)

Make this flavorful, spicy vegetarian main dish in your slow cooker—you can start it in the morning, then return home to a heavenly fragrance and meal. Recipe below.

OUR WONDERFUL FRIEND ANUPY SINGLA IS A POWERHOUSE. Prolific blogger (over at Indian as Apple Pie), author of numerous cookbooks that make Indian food accessible for the American kitchen and entrepreneur with a bustling company offering delicious Indian ingredients to make the whole thing even easier. Continue reading “Authentic Indian cooking deliciously decoded: Dal Makhani (Buttery Black Lentils)” →

Why Irish eyes are smiling: Colcannon

Potatoes, cabbage, leeks and plenty of butter cook into a humble-sounding, but luxuriously creamy traditional Irish favorite, colcannon. Recipe below.

WE LOVE POTATOES. WE LOVE CABBAGE. So how have we never heard of colcannon? Now, just in time for St. Patrick’s Day (a coincidence?), we have. The humble beginnings of colcannon, a traditional Irish dish of mashed potatoes and cabbage, belie its heavenly flavor. Continue reading “Why Irish eyes are smiling: Colcannon” →

Thanksgiving mash-up: six dishes to serve instead of (or alongside) mashed potatoes

Puréed Parsnips

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” →

Slow and creamy, with a side of memories: Mushroom Risotto

Butter, a mix of mushrooms, arborio rice, Parmesan and patience add up to a luxuriously creamy, savory, rich meal. Recipe below.

Creamy Mushroom Risotto

[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” →

Making use of more of our garden’s bounty: Chinese Eggplant with Garlic Sauce

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.

Chinese Eggplant with Garlic Sauce

[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” →

Slow, seasonal yard-to-table goodness: Romano Beans with Cashews

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.

Roma Beans

[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” →

Not just for breakfast: a half dozen recipes made with (or made better with) eggs

Salade Frisée aux Lardons

[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” →

Hard work, serious cravings and a simple recipe: Penne Alla Vodka with Sausage

Penne Alla Vodka, a retro classic of uncertain heritage, combines tomatoes, butter, cream and vodka to create a lively, rich dinner. Leave out the sausage for a satisfying vegetarian meal. Recipe below.

FOR A SINGLE PERSON, OUR OLDER DAUGHTER OWNS A LOT OF STUFF. We know because we just helped her move. Professional movers were hired, but there were still things to pack and label (including six bookcases overflowing with books and a surprisingly vast collection of thrift-shopped ’80s prom dresses), stuff to sort and organize, donations to haul and deliver, recycling to, well, recycle. Continue reading “Hard work, serious cravings and a simple recipe: Penne Alla Vodka with Sausage” →