Don’t Call It a Smoothie: Triple-Berry Fruit Soup
My kid’s a freak. This probably isn’t news to you, since I write about his food weirdness all the time, but last night’s dinner request was a doozy. At the end of a 90-something-degree day, which we spent sweating at the kiddie amusement park inside Central Park, my darling boy wanted soup for dinner. Soup. ...Keep Reading
Perfect for Father’s Day? Parmesan-Stuffed Dates Wrapped in Bacon
Stephen’s been asking me to make dates wrapped in bacon for oh, nine years now. We met nine years ago. But, y’know, I grew up kosher. I lurves me some super-crisp bacon, and pepperoni pizza is always welcome—but only outside my home. Inside, I’m all about turkey bacon. And I knew turkey bacon wasn’t going ...Keep Reading
The Kitchen Counter Cooking School (Recipe: Velvety Chilled Rosemary Carrot Soup)
People magazine gave Kat’s book four stars! I do, too. You’ll find the recipe for the contents of those glasses at the end of this post. As soon as I saw the title of Kathleen Flinn’s new book, I knew it would claim a place of pride on my shelf: The Kitchen Counter Cooking ...Keep Reading
Vegetable Barley Soup
Yup, more soup. The other day I mentioned that I’d used the leftover White Beans with Sage to make a vegetable-pasta-bean soup (the last of which I had for lunch today). Not long before that was Overnight French Onion Soup, and during this ridiculously snowbound winter I’ve been revisiting many of the highlights of Soup ...Keep Reading
White Beans with Sage
What did we eat with our insanely good Herbed Flatbread? Why, White Beans with Sage, of course! So satisfying in this stupid (as Harry would call it—everything is “stupid” these days, unless it’s “poopy”) weather. Silky, velvety, smooth… scooping them up with torn pieces of flatbread is just the thing to do when it’s too ...Keep Reading
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