Meyer Lemon Pasta
I asked; you answered. Yesterday on Words to Eat By’s Facebook page, I listed a handful of recipes* and asked which you’d like to hear about next. The clear winner: Meyer Lemon Pasta. Without a word of description, it makes your mouth water, doesn’t it? This’ll be the third post in which I’ve mentioned my ...Keep Reading
Couscous with Merguez, Fennel, and Golden Raisins
So, we’re kinda broke. I know, I know, I just said the other day that I had a pretty good year as a writer—and I did, as far as my career goes. But here’s the thing nobody mentions when you sign up to write a cookbook: Once you get past the thrill of “ohmygodsomebodywantstopublishMYcookbook!” you ...Keep Reading
Pasta with Spiced Butternut Squash and Almonds (Weight Watchers PointsPlus)
Yesterday, my world turned upside-down. Just a bit, and only insofar as eating is concerned—but hey, in my life at least, that’s pretty major. Yesterday, Weight Watchers introduced PointsPlus. After more than a decade of the Points system, they’ve changed the program. It’s very much in line with what I wrote two weeks ago: fruits ...Keep Reading
Warm Delicata Squash & Israeli Couscous Salad
One of my favorite things about being a food writer—aside from the eating, of course—is that I get paid to research and write about foods I might never have tried otherwise. Such is the case with delicata squash. I’d seen it on restaurant menus and in food magazines, but until I sat down to work ...Keep Reading
Gnocchi with Zucchini, Tomato, and Lemon
I’ve never been what you’d call a summer person. Sure, as a fat kid I anticipated its arrival with glee—no school! summer camp!—but then would come the painful heat rash, the chub rub of my too-fat thighs, the taunts of the other kids when I’d show up in a bathing suit. In the pool I ...Keep Reading
 on http://debbiekoenig.com){kind=link}
