Serves 4 You can use regular couscous in this dish, but if you’ve never tried Israeli couscous, look for it. It’s much more widely available than it used to be. This pearl-shaped pasta offers interesting texture. Plus it’s toasted, making it much more flavorful. To quickly toast the pine nuts, place them in a small skillet

Serves 6 1 whole side salmon (2 1/2 to 3 pounds) 5 tablespoons pure olive oil, divided, and 6 tablespoons extra-virgin olive oil Salt and ground black pepper 2 pounds fingerling potatoes or new red potatoes, halved 2 bunches (2 pounds) asparagus, tough ends snapped off 1/4 cup each parsley and dill leaves, chopped coarse, plus extra sprigs for

Mom and I are still recovering from our whirlwind weekend in Oklahoma at The Pioneer Woman‘s Ranch, but I wanted to share a few more snapshots of our time together there. As a fly on the wall, you would have seen a lot of this: sitting, talking, eating, drinking and laughing. And of course I

As a food blogger who travels with some frequency, I love getting recommendations for “must-try” restaurants and “gotta have” specialties from locals and people in the know. I usually get three or four recommendations, maybe six at a stretch. But when people learned that I was going to New Orleans for a week, the suggestions

The kitchen at the lodge is huge and full of light

Mom, Andy and I are training for a marathon in October, so over Memorial Day weekend we had to do one of our long runs. That week it was ten miles. Some days I love it. I feel strong, I hit my stride (what they call a “runner’s high”) and could run hours. Other days,

Serves 4 as a hearty first course salad This is my interpretation of the salad we had at Pulino’s the day Dad and I went for lunch. The salad  can be made with just about any vegetable you can roast, making it perfect for all those farmer’s market or CSA vegetables. Try carrots, potatoes, parsnips,

When Sharon and I were girls, there was nothing more exciting than going to lunch with Dad. It didn’t happen too often, but when it did, it was special. Dad always took me to a place called the Hot Spot in Doylestown (that was more our place) and Sharon to a Chinese restaurant called Hong

Recipe by Thermador Serves 4 as a main course and 6 to 8 as a side dish 3 cups cooked red quinoa (1 cup quinoa, 2 cups water) 8 tablespoons rice wine vinegar 6 tablespoons grapeseed oil 2 tablespoons flax oil 1/3 cup chopped fresh cilantro 2 limes, juiced 1 tablespoon Xagave 3/4 teaspoon salt

Peanut Butter Chocolate Mousse with Banana Ice Cream from BLT Steak in Scottsdale, AZ A few months ago Andy and I moved to a great apartment on the Upper West Side. It ticked all my boxes: great location, close to two subways and one avenue from Central Park, pre-war character with high ceilings and big

It’s been about 36 hours since we launched Bloggers without Borders and our fundraising efforts for tornado victims, so we thought it was time for a progress report. As of midnight, we had raised over $1,200 for tornado victims across the United States. We can’t thank you enough for your quick and generous response

Bloggers without Borders (BwoB) is a blogger-based charity whose mission is to help people—bloggers and readers alike—by harnessing the good will of the blogging community. Its founders are Maggy Keet of ThreeManyCooks, Erika Pineda-Ghanny of The Ivory Hut, and Aimee Wimbush-Bourque of Simple Bites. BwoB officially launches in July

Recipes copyright 2010 Rebecca Lang Serves 8 3 cups chicken (or vegetable) broth 2 cups heavy cream 1 cup quick grits 2 cups grape tomatoes 1 ½ teaspoons olive oil 1 tablespoon balsamic vinegar ¼ cup plus 2 tablespoons shredded Parmesan cheese Freshly ground black pepper Preheat the oven to 400°F. Bring the chicken broth

Some people tolerate their family, some people like their family and other people love their family. I loooove my family. So when I learned that I would be attending a conference in Atlanta, I tacked on a few extra days so that I could stop in and see my aunt and uncle, Sue and Steve,