Roasted North African Ratatouille Over Freekeh
First off, apologies for letting a full month go by without a new recipe. I’ve been in a bit of a post-publication funk, struggling with my expectations of life as a glamorous cookbook author (glamour? seriously, I thought there might be glamour?) vs. the mundane reality (here I am at my desk, still in my ...Keep Reading
Roasted Asparagus with Brown Butter & Pine Nuts
Asparagus season is just about over. I know this because Mark Bittman kindly reminded me in yesterday’s New York Times. Which means that I’d better hop to it and share this kick-ass recipe with you, before it’s too late. Three ingredients. Three. Sometimes such complete simplicity is, well, boring. Other times, it’s genius. I would ...Keep Reading
Tropical Any-Grain Salad
I’m getting back into teaching. It’s been a while year since I last offered Parents Need to Eat Too, the class. Heck, my cookbook hadn’t even come out yet! This time around, I’m taking a slightly different approach: Rather than teaching a handful of women who don’t know each other in my own kitchen or ...Keep Reading
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
Family-Friendly Korean: Vegetable Jap Chae
I’ve been on a bit of a Korean-food bender lately. Not authentic, mind you: Unless you’re talking Jew food or maybe an Italian-American recipe from my in-laws, authenticity ain’t my thang. Flavor is. And Korean food, hooo baby, that stuff’s got mad flavor. Especially if you like pairing salty with sweet—if you’re a fan of ...Keep Reading
