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
Butternut Pizza & Zucchini Pizza
Here’s a pair of pizzas that aren’t exactly pizza-pizzas, if you know what I mean. Oh, you don’t? Well, neither one has sauce, or any kind of tomato product. Or mozzarella. Or anything particularly Italian, except for some Parmesan cheese. What is on them is a pair of veg-focused, refreshingly light, sophisticated flavor combinations. They’re ...Keep Reading
Less-Oil Latkes
Delicate. Crisp outside. Meltingly soft inside. Very, very satisfying. My friends, I do believe I have solved the Great Hanukkah Dilemma, one faced by healthy eaters everywhere: I made fantastic latkes that pay homage to the Hanukkah story—they get a brief sizzle in oil—without becoming heavy bombs of fat. (Not that there’s anything wrong with ...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
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