I saw the first local strawberries at the grocery store the other day. There would have been a time when I would have immediately thought of making a strawberry pie or shortcake. Although I still make rich desserts like this for the big holidays, I tend to keep it simpler and lighter these days. White

I’ve never been big on beef, so when Mom started making these salmon burgers last spring, they were immediately my favorite thing on the grill. What’s different about this salmon burger is that it’s not just a whole piece of marinated salmon or salmon obliterated in the food processor, Mom takes the time to finely

A few weeks back I was pleasantly stunned to read that meat consumption is down 12% since 2007. No one’s sure if it’s just the economy or whether Meatless Mondays is starting to have an impact, but meat consumption is clearly down. I’d like to think it’s all the meatless delicious recipes we’re starting to

Last summer Sharon posted a recipe for zucchini and yellow squash “ribbon” salad. Since then I’ve started shaving all sorts of vegetables–Brussels sprouts just a few weeks ago, carrots, mushrooms. And now that we’re in spring, it occurred to me that asparagus was perfect for ribboning too. I first envisioned this salad as a mound

Cornmeal-Scallion Waffles with Caramel Corn and Maple Syrup I developed this waffle recipe for my third book, CookSmart, back in 2002. My perfect waffle was light, flavorful and crisp.  And since waffles can only be made one at a time, I also wanted to figure out a way for everyone to enjoy them together. The

These cookies have many names. Besides Melting Moments, they’re also known as Mexican Wedding Cookies or Lime Coolers. Add walnuts to the mix, and you’ve got Snowballs. Whatever you call them, I love them–their sweet-tart, melt-in-your-mouth texture; the powdered sugar residue you get to lick from your lips after the cookie’s gone; that they’re small

I met Katie Workman—first at The Roger Smith Cookbook Conference in New York back in February when she told me about her upcoming book—The Mom 100 Cookbook–and then again at the International Association of Culinary Professionals earlier this month when she actually handed me a copy. Since then it’s been sitting on my kitchen counter,

Last Friday we ran a simple egg roll for your weekend pleasure. This week we’re offering a recipe for roasted oysters. Not the usual Rockefeller, but rather one with irresistable leeks and bacon. Oysters at home can be a challenge, which is why I think so many of us order them when we go out.

UPDATE: Our tagine winner is Erica who said if she won she’d invite her inlaws… “maybe this will win them over..;). ” With your personality  we’re certain you’ve already impressed them, Erica, but we’d love to hear how they like your tagine dinner! I’m a no-nonsense cook. Don’t try to sell me a special pot if

I’ve got a guest post running on the Tasty Kitchen Blog today, but I wanted to share this fantastic recipe (originally from Perry’s Plate) here as well. This is really one of the best weeknight dinners I’ve made in a long time. Filling, hearty, delicious.  For step by step instructions, head over to Tasty Kitchen, but

Egg rolls are usually complicated…which is why we leave them to the pros at Asian restaurants. But here’s a recipe for the home cook. No vegetables to prep–just coleslaw mix and scallions bound with a little peanut butter. The cooking method is two-step. Simply blanch-fry the egg-rolls ahead. Stored in a Ziplock bag, they can

I’m ready to declare Brussels sprouts “the new asparagus.” I’ve always bought them in cute little paper cups or sometimes on the stalk, so I was surprised last Friday to see them in a factory-sealed two-pound cellophane bag in a mainstream grocery store’s produce department. Clearly someone’s noticed we consumers are starting to warm up

Anyone who’s been to my house for a nice dinner knows I nearly always offer a cheese course. I used to pass around a big board of cheeses, but I’d find myself with lots of leftover expensive cheese which sometimes found their way onto a pizza or into a pan of mac and cheese, but

I debated about what to post this Good Friday. Buckwheat Blini Bites with Smoked Salmon and Crème Fraîche felt a little extravagant, but I ultimately decided they were a good choice. As many of you know, my husband David is an Episcopal minister. I don’t fast on Good Friday, but David does–at least until after the