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On the Side
Here we are, living in “prime rib country” (a phrase that should be a bumper sticker) and my husband is the rare bird who just doesn’t care for it. A steak, he reasons, needs its crust. So that’s why I...
View ArticleOrange Salad with Olive Oil and Pistachios
This year, as we all know, spring has come early, as evidenced by the migratory birds who swoop down on my lawn to efficiently pick it clean of suddenly uncovered bugs and bits of whatever else they...
View ArticleGreen Tonic, or Bacon with Benefits
Sorry for the silence; I’ve been busy eating. And cooking, and thinking about eating, and talking about cooking (or maybe that’s vice versa) and driving around picking up more food. (I brake for...
View ArticleBeets in Red Wine with Cream
If you’ve planned your Thanksgiving menu and feel like it still needs a jolt of color to combat the brown-brown-brown, here it is: a roasted beet salad with tart dried cherries, radicchio, red wine...
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Cream of the Tomatoes
For me, this is one of the prettiest sights of fall: the perfectly blanched canning tomato, so ripe that after just a dip in boiling water the skin blows back from the intact red bulb like tissue...
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Bronze That: Carrot Miso Dressing
Everyone seems to love raw vegetable juices but me. Honestly, I can’t choke them down. Beet juice tastes too much like dirt smells. Carrot? Tastes weirdly floury. Wheatgrass . . . excuse me, did that...
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