In the past when I’ve needed a quick soup, I’ve often turned to ramen noodles (subbing chicken broth for the flavoring packet and water). I’ve got a new favorite now, and it’s just about as simple. Tortilla soup makes a fun and healthy (if you don’t overdo the toppings) one-dish weeknight supper. I’ve made a

Update:  Congratulations, Cathy, the winner of this giveaway!  Cathy told us it was a challenge to write just one favorite pie, but decided on “coconut cream, when it’s not French Silk Chocolate:)” Exactly one week from today—October 25—Cook without a Book: Meatless Meals is officially available. We’re celebrating its publication (and Meatless Mondays) today and

Butternut Squash and Cabbage Galette Serves 6 3 cups cabbage quartered, cored and sliced 1/2-inch thick 3 cups butternut squash peeled, seeded, and sliced 1/2-inch thick 1 large red onion, halved and sliced 1/2-inch thick 2 tablespoons olive oil 1 teaspoon dried thyme leaves Salt and ground black pepper 1 9-inch piecrust from a 14.1-ounce

Quick Coq au Vin Serves 6 Can’t find frozen creamed pearl onions?  Don’t fret: watch our video!  Simply substitute a 16 ounce package of frozen pearl onions and increase the flour from 2 tablespoons to 1/4 cup. 2 pounds (about 8 medium) boneless, skinless chicken thighs 1 tablespoon olive oil, extra if needed Salt and

I remember making the classic French chicken stew—Coq au Vin—in the 70’s. What a project, and oh the calories! My take on this dish has all the character and integrity of the classic stew but is simpler, quicker, lighter. Enjoy this for Sunday Supper, but check out the cooking time—this winter version of my Coq

Not long ago my friend Kathleen Flinn e-mailed that she was doing a book launch event in New York. Not your standard book party, though. Kathleen wanted it to be a dialogue about the power of home cooking. “A subject,” she said, “that doesn’t get talked about near enough these days.” On the eve of

My sister and I started making this alternative to the ubiquitous ultra-processed fried chicken nuggets for my niece Sarah a decade ago.  Store-bought bread crumbs can be stale and loaded with sodium, so try making your own.  Toast two slices of bread, let them cool, and process them into crumbs in a small food processor. 

And here’s that mac and cheese I’ve been raving about. Love how the carrots blend in with the dish. (What a cool kid trick, eh!) Like most little kids, Dahlia loves macaroni and cheese, and I‘ve made it for her in many guises, running the gamut of techniques. My aim is always the same —

Update:  Congratulations to Rachelle, our winner of this giveaway, whose favorite go-to kid-friendly meal is, “Sweet potatoes! My grandma always used to bake them in the toaster oven and slather them with tons of butter and salt and pepper. If you’re in a sweet mood, just switch to brown sugar and cinnamon.” To celebrate Meatless

Baking pumpkin bread at our house on a crisp fall weekend is as strong a tradition as shopping for Halloween candy. For years now, my young adult daughters would just as soon enjoy a slice of pumpkin bread as eat a piece of candy. Last year Maggy reminisced about fall in her post “Ode to

Makes two 9-inch loaves (about 24 servings) 3 1/2 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons ground ginger 1 teaspoon each: baking soda, salt and ground cinnamon 1/2 teaspoon ground cloves 4 large eggs, beaten 1 1/2 cups granulated sugar 1 cup light brown sugar 2 sticks (1 cup) butter, melted 1 can (16

Congratulations Mary Clare, the winner of this week’s giveaway, who eats “veg most of the time, but the one thing I always crave is a hamburger.” We’re in week two of our five week giveaway of Cook without a Book: Meatless Meals. Thank you all for participating last week. I so enjoyed reading your favorite

Roasted Butternut Squash Soup  with Thyme and Cayenne Makes 2 quarts, serving 8 2 pounds Butternut or other winter squash, peeled and cut into 1-inch cubes 2 tablespoons olive oil, divided Salt and ground black pepper 1 teaspoon sugar 1 large onion, cut into large dice 3 large garlic cloves, thickly sliced 2 teaspoons dried

I love salad year round, but come cooler weather I prefer mine warm. I offer two main-course salads that will stick to your ribs (but not your thighs!) and warm your insides. Seared pork medallions along with flash-sauteed apples, celery, and red onions warm the first salad. Heightening flavor is simple—just grab a handful of