Clean-Out-the-Fridge Lentil Soup with Turkey Meatballs
I brought home a pile of freelance work to do today, and it took longer than I expected to finish it. When I finally turned off my marketing brain it was nearly 8:00, and aside from taking out some ground turkey breast to defrost this morning, I’d given no thought to dinner. Our car’s been ...Keep Reading
Comfort Me With Spaetzle
4:30 this morning, I wake to find S sitting on the edge of the bed, facing away from me. -Is everything OK? -His stomach hurts, he says. I murmur something vaguely comforting and roll over, hoping to fall back asleep. -No, it really hurts. Really. We turn on lights. He paces in his Purchase t-shirt ...Keep Reading
Is My Blog Burning? Farro & White Bean Soup with Escarole
Ahh, the humble bean. What ingredient is more disparaged, yet more versatile? Sure, you might get a little, umm, musical after, but isn’t it worth it? Beans are delicious, they’re healthy, and best of all, they’re cheap. On Words to Eat By alone you’ll find them in Lentil & Brown Rice Soup, Split Pea Soup, ...Keep Reading
Cookooning in a Blizzard (with Frittata and Tomato-Rice Soup)
Don’t know ‘bout you, but here in lovely Brooklyn we’re snowed in. It started around 11:30 this morning and it’s been quietly blanketing us all day—they say we might get as much as two feet by the time it stops tomorrow. I love New York in the snow. My ceaselessly vibrant, beautifully gritty city becomes ...Keep Reading
Ode on a Bowl of Split-Pea Soup
I am blue, stir-crazy against forbidding cold. Dinner time approaches. No plan has been made. Humble split peas rattle, jarred. Onion, carrot, celery, parsnip. Bacon. Twenty minutes later bubbling, thickening. Time passes, deep and grainy Mellow, homey, unassuming Collapsed, embracing pea-ness Ivory parsnip buoys float on a thick sea, melt on my tongue Their sweetness ...Keep Reading
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