Embracing strong flavors: Pasta with Dandelion Greens

Get into the pleasantly bitter taste of super-healthy dandelion greens with weeknight-quick Pasta with Dandelion Greens. Recipe below.

WHEN WE CAME BACK FROM OUR CINCINNATI ROAD TRIP, the cupboard was bare. Even the simple basics for knocking together a quick yay! we’re home! meal were depleted. We ran to the neighborhood market to quickly stock up, dashing around grabbing things because we were so, so hungry. To my amazement, in the produce department, there was a big handsome bunch of dandelion greens. I grabbed that too and said to Terry, I’ve got a bright idea. And here we are. Continue reading “Embracing strong flavors: Pasta with Dandelion Greens” →

A tangy, jammy, versatile condiment: Blueberry Mostarda

Blueberries and whole grain mustard are at the heart of this tangy, jammy condiment. Spoon it over pork chops, chicken, duck… or make a grilled cheese sandwich with it. Recipe below.

“THERE ARE BLUEBERRIES IN MY SANDWICH,” I said to Marion as we ate lunch in the hidden courtyard of The Rhined, a “cut-to-order cheese and wine shop” in Cincinnati’s Over the Rhine neighborhood. The sandwich in question was the Campbell Alley—a baguette with serrano ham, herbed goat cheese, arugula, and blueberry mostarda, the tangy Italian blueberry-and-mustard condiment that had caught my attention. Continue reading “A tangy, jammy, versatile condiment: Blueberry Mostarda” →

On the road in hilly Cincinnati

WE ARE TRAVELING, A FUN LITTLE ROAD TRIP through Detroit, Flint, Michigan, and now, Cincinnati. It’s our first time here together and we are absolutely smitten. Amazing food, cool, friendly people, beautiful architecture, and hills, hills, hills. We hope to be back next week with a recipe. And for the record, this is not a picture of our transportation.

A full fridge, curiosity and a little improvising: Tomatillo Chicken

Tomatillos add tanginess to this satisfying, slightly spicy braise/stew. Recipe below.

THE FRIDGE WAS SUDDENLY FULL OF THINGS NEEDING TO BE USED. There were habaneros from our garden, for instance. Impulse-bought tomatillos. Chicken thighs and cilantro not getting any fresher. Likewise bacon. At times like this, curiosity can be a valuable trait. Continue reading “A full fridge, curiosity and a little improvising: Tomatillo Chicken” →

Making the delicious most of a seasonal fruit: Italian Prune Plum Crisp

Briefly-in-season Italian prune plums are the star of this luscious, sweet crisp. Recipe below.

WE’VE BEEN MAKING A LOT OF FRUIT DESSERTS LATELY, and for that reason we almost did not post this one. But it is so, so wonderful, so gorgeous and tasty and the stuff of dreams, that not telling you about this would be wrong. It would just plain be wrong. Continue reading “Making the delicious most of a seasonal fruit: Italian Prune Plum Crisp” →

A busy weekend made easier: Grilled Lamb Chops with Rosemary and Lemon

A simple marinade of lemon juice, olive oil, rosemary, garlic and Dijon mustard tenderizes and subtly flavors these chops. Recipe below.

AT THE END OF A BUSY LABOR DAY WEEKEND—Saturday in Milwaukee visiting our daughter and her boyfriend, a Sunday ramen dinner out with Marion’s sister—the actual holiday Monday found us at home, just the two of us. We wanted something meaty, preferably grilled, and not too laborious, given the day. These lamb chops absolutely delivered. Continue reading “A busy weekend made easier: Grilled Lamb Chops with Rosemary and Lemon” →

A kitchen-free visit to Detroit

SUNNY DETROIT. When the girls were little and we traveled to Detroit a lot, we jokingly referred to it as sunny Detroit to make it sound exotic. Well, this weekend, it was gloriously sunny, beautifully showing off the city and its countless murals.

Like the one above in Detroit’s Eastern Market. The entire city is a mecca for international muralists, and Eastern Market is the epicenter. On a visit a few years ago, we documented a number of the market’s murals. You can find that post here.

Marion and I were in Detroit this weekend for a too brief visit with our daughter Claire and her boyfriend Marcus. We hung out, drove around and looked at things, and ate well. But we didn’t cook a thing, so no recipe this week. We hope to have one for you next week. See you then.

A classic Spanish/Mexican dessert as made in a Filipino kitchen: Leche Flan

In the Philippines, cooks add coconut milk to flan, for extra creaminess and richness (but no coconut flavor). Recipe below.

WE MADE FLAN THE OTHER NIGHT, and as Marion said, it’s one of the easiest things we’ve ever cooked, having only five ingredients and about the same number of simple steps. It is also serve-it-to-company delicious—a creamy, luscious, silky custard topped with caramel. Continue reading “A classic Spanish/Mexican dessert as made in a Filipino kitchen: Leche Flan” →

Our summer of peachy goodness: Peach Blueberry Crisp

This easy-to-make crisp makes the most of delicious summer peaches and blueberries. Recipe below.

WE ARE CRAZY ABOUT THIS SUMMER’S PEACHES. We keep buying giant boxes of them at Trader Joe’s and doing all sorts of magical things with them, like returning to that cobbler from two weeks ago, and like standing in the backyard and eating them out of hand while watching the bees harvest pollen. And we also are getting some nice fat blueberries. Continue reading “Our summer of peachy goodness: Peach Blueberry Crisp” →

Marmitako: a hearty, rustic Basque tuna and potato soup

Created by Basque tuna fishermen, this simple one-pot soup is a satisfying meal on its own. Recipe below.

CERTAIN WORDS ATTACHED TO FOOD JUST CATCH OUR EYE. RUSTIC IS ONE OF THEM. When we saw it attached to a tuna and potato soup, we were ready to make it right then. Marmitako is billed as comforting cold weather fare, but its quick, one-pot cooking also makes it a good, simple summer meal. Continue reading “Marmitako: a hearty, rustic Basque tuna and potato soup” →