How to Roast Vegetables
Ask a home cook what to do when that crisper full of vegetables threatens to become a slimy pile of mush, and you’ll hear all kinds of suggestions: Pickle! Preserve! Freeze! Soup! Those are lovely ideas, but my go-to is roasting. A short(ish) session in a hot oven works magic on otherwise unappealing produce: It ...Keep Reading
Easy and Elegant: Lemony Wild Mushroom Pasta
I’ve missed you.* Life’s been frenzied lately: A trip to San Francisco for the food world’s annual IACP conference, with an afternoon detour to LA to conduct an interview. A dizzying number of work deadlines shoehorned in. And before that, Harry’s eleven-day-long spring break. (Counting the days? Who, me?) With all that whoop-de-do, there hasn’t ...Keep Reading
Gnocchi in Butternut Procrastination Sauce
I found my next cookbook idea: Procrastination Cooking. Procrasticooking? Lately it seems that some of my best recipes are born out of borderline panicked, it’s-5:30-and-I-haven’t-thought-about-dinner necessity. Take this dish—tender, chewy gnocchi in a creamy sauce scented with brown butter and blood orange juice. It came about after I noticed that a long-neglected butternut squash was ...Keep Reading
Potato Skins Bar: Super Bowl Picky Eater Special
Yeah yeah yeah, my kid’s picky. Cry me a river, right? I’ve figured out exactly one trick that entices Harry to eat what I cook: Customization. My individual pot pies, food cooked in parchment paper packets, salad bars, lettuce wraps, and pizza all score big with the kid because I hand over the reins. I ...Keep Reading
New Year’s in Bulgaria: Banitsa (Cheese Pie)
Last New Year’s Day, my friend Elka invited me to watch her make banitsa, a phyllo-crusted pie—similar to a borek—that she grew up eating in Bulgaria. It’s an everyday food there, available with several fillings, but on Christmas and New Year’s banitsa holds special significance. As Elka explained it to me, during the 40-day Advent ...Keep Reading
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