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
Less-Oil Latkes for a Crowd
Last night my family gathered for the annual Hanukkah latke-palooza, and I provided the star of the show. I’m focusing on Weight Watchers again, so on Saturday night I made a quadruple-batch of Less-Oil Latkes—Stephen, Harry and I feasted on some that night, and we shlepped the rest to Long Island for the shindig yesterday. ...Keep Reading
(Not Too) Cheesy Zucchini Fritters
I use zucchini a lot. Like, a-lot-a-lot. But even I get tired of it sometimes, so I like to pair it with something that takes away from its zucchininess, just a bit. In this case, that’s potatoes. And feta. And Parmesan. Fried in just a bit of olive oil, you wind up with crispy little ...Keep Reading
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