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
Teriyaki Mushroom & Spinach Handpies
I could write paragraphs about the wonders of mushrooms—how their meaty qualities make vegetarian food acceptable to carnivores, how they soak up whatever seasoning you’ve got, how they adapt to virtually any style of cooking (just on this site they star in pizza, atop penne, in risotto, and in one of my favorite skillet chicken ...Keep Reading
Quick & Smoky Chicken Stew
Sometimes, I buy potatoes and forget to use them. And then a couple weeks later I stumble upon them, their creepy little eyes bulging out at me. Sometimes, things get really bad. If I catch them before a forest takes root, I take it as a personal challenge to find a way to use them ...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
Soup Week 2010: Quick Asian Noodle Soup
Can you feel that buzz in the air? An unlikely combination of excitement and warm, soothing comfort? It can mean only one thing: Soup Week has begun! Every day this week, I’ll be posting a new soup recipe for you. Along the way we’ll hit Asia and its subcontinent, Italy, Spain, and the Middle East. ...Keep Reading
