There was a big sale in the grocery store’s produce department this past weekend. Oranges, grapefruits, and mangoes were all ten for ten dollars, and avocados were four for five dollars. I stocked up, and then Maggy and I went back to the grocery store and we stocked up some more. We went through a

Introducing the ultimate grilled cheese. A crispy parmesan-crusted sandwich, filled with a mix of melted cheddar and goat cheese. But because we’re using two naturally low-fat cheeses (parmesan and goat) along with a reduced-fat cheddar, this sandwich has a ton of flavor without the matching calorie count. Enjoy it with a bowl of yesterday’s offering,

I’ve been making pureed vegetable soups for years and the recipe just keeps getting simpler and better. When I first started making them a dozen years ago, I’d add the vegetables, along with broth and a little flavoring, to a sautéing onion–a competent, but rather uninspired concoction. Eventually I realized that if I sautéd the

Before heading off on a long trip, some friends of ours dropped off a few things from their fridge. Among the booty: Meyer lemons. As someone who enjoys giving purpose to over-the-hill food, I loved finding ways to use up all they had given us… except the Meyer lemons. I actually love Meyer lemons, but

It wasn’t until my friend Betty Beccari made her Cream-Less Chocolate Mousse that I realized just how muted regular chocolate mousse is. I’ve been friends with Betty and her husband Serge since Maggy was a toddler and Sharon was in diapers. At the time we lived in New Haven, CT, and I was part of

I consider myself something of a pizza connoisseur. At the very least I can say it’s my favorite food, especially on frigid New York nights. So I don’t say this lightly: this is truly the best pizza I have ever made (maybe the best pizza I have ever had). It was inspired by the Flambé

On any given day my cheese drawer is bulging. I love it but can’t justify eating it regularly pre- or post-dinner, especially on a weeknight. What to do with it all? Macaroni and cheese is one of the best ways I know to use up a large quantity. The mixed-cheese pizzas and pasta sauces out

Last Saturday I attended the Tiger Beer Chinese New Year Potluck hosted by the illustrious duo, Jackie Gordon and Ken Leung. I love Asian food, but other than the occasional stir fry, I don’t really make Chinese food. As I said to Jackie at the event, I had this expectation that some of the dishes might

Vietnamese Noodles with Carrots, Cabbage, and Peas Serves 4 Toast sesame seeds in a small skillet over low heat until golden, about 5 minutes. Salt 1 box (8 ounces) rice noodles 2 large carrots, grated 1/4 medium cabbage,(purple or green) shredded 1 cup frozen green peas 1/2 cup thin-sliced scallions Vietnamese Flavoring Sauce (see below)

I love going out to dinner… except on Valentine’s Day, especially when it falls on a weeknight. Restaurants tend to be crowded and rushed. Often food and service suffer. On night’s like that I prefer to celebrate at home and keep it simple but special. Here’s my solution this year: a three-course crepe dinner. Sounds

Sexy Salmon Rollups Makes 2 servings 2 Super Simple Crepes 1/4 cup (2 ounces) Neufchatel low-fat cream cheese, at room temperature 4 teaspoons chopped fresh dill, plus extra dill sprigs for garnish 1/4 teaspoon finely grated zest and a few drops of juice from a lemon 2 ounces thinly sliced smoked salmon Make 2 Super

Crab and Spinach Crepes Serves 2 1 package (9 ounces) creamed spinach 4 ounces pasteurized lump crabmeat 1 tablespoon thinly sliced scallion 2 tablespoons finely grated Parmesan cheese 4 Super Simple Crepes Following microwave instructions, heat spinach. Stir in crabmeat, scallions, and cheese. When ready to serve, make 4 Super Simple Crepes and reheat filling.

Crepes Topped with Drunken Strawberries and Ice Cream Serves 2 1 cup hulled and sliced strawberries 2 teaspoons sugar, plus extra for sprinkling 2 teaspoons orange liqueur (such as Cointreau or Grand Marnier) 2 Super Simple Crepes 1 teaspoon butter 2 scoops vanilla ice cream Mix strawberry, 2 teaspoons sugar, and orange liqueur in a

Since Valentine’s Day falls on a weeknight, I’m keeping it especially simple with a three-course crepe dinner. Sounds complicated, but it’s not. With one simple batter you can produce an impressive three-course weeknight dinner–appetizer, main-course, and dessert.  You can find those recipes in my Sexy V-Day Dinner post. By using instant flour– the most common