When I was growing up we’d frequently spread newspaper over the picnic table and split open a summer-ripe watermelon. We all anticipated the knife tip piercing the surface, hoping for a good watermelon, one whose rich red color bled almost to the rind. Sometimes we’d get a stinker, and we’d make the best of it.
In the early 90’s I spent a day on the island of Capri. I remember being served what was at the time an innovative Insalata Caprese. The tomato, set on its side, was sliced almost but not quite through, mozzarella slices and basil leaves tucked into each slice. Back then I barely knew what Caprese
For my sixth book, Perfect One Dish Dinners I developed a grilled version of classic Salad Niçoise, replacing grilled fresh tuna for canned. A few days ago I was craving it, so I headed to the store and got what I needed in produce, but when I arrived at the fish counter I couldn’t believe it. Fresh
We eat avocados almost every day. They’re Andy’s most favorite food (and one of mine as well), but we rarely venture much further than standard guacamole and simple avocado-toast. Enter Gaby Dalkin‘s new book, Absolutely Avocados which serves up eighty fun recipes. Reflective of Gaby’s style, the recipes are are gorgeous and fun, infused with
With Fourth of July just a few weeks away, we thought we’d offer up a color appropriate dessert. The fact is, Meringue Cake with Strawberries and Blueberries is so good, you probably shouldn’t wait that long. While local strawberries are still plentiful (at least here in the Northeast) and blueberries are cheap, make it now!
I gave myself the challenge of developing a hamburger salad. The Slider Kale Salad you see in the photo didn’t come to me overnight. I sat on the idea for days. My first vision of this salad was knee-jerk traditional–a big burger on a bed of lettuce with tomato, onions, pickles and a ketchupy-flavored mayonnaise
Because bean burgers are healthy without feeling dutiful, we eat them often. With a cold beer and a bowl of guac and chips, Mexican Black Bean burgers (from mom’s Cook Without a Book: Meatless Meals) are about as fun as weeknight dinners get. But I recently made the quinoa cakes from Heidi Swanson’s Super Natural Everyday which
It was cool and sunny this past Saturday. If the trees hadn’t been so lush, I would have guessed it was October. David and I spent the day doing much-needed Sandy cleanup. After several hours of hard physical labor, we were both pooped–too tired to get dressed and go out, too weary to cook… Well
A few weeks ago I celebrated a big birthday: the BIG 3-0. Living in the city, birthday celebrations are usually no more than ten guests, limited by space in apartments or chairs around restaurant tables. But this year, I wanted to invite all the friends and family who make my life so wonderful. Mom and
You didn’t hear from us last week because my father (and Maggy and Sharon’s grandfather) died a week ago Friday. We didn’t have time (nor were we particularly motivated) to post last week. Thanks for understanding. On a happy note, we celebrated Maggy’s thirtieth birthday this past Saturday night. We’ll share some of the recipes
(Photo credit Erika Pineda Ghanny) A few weeks ago at the Big Traveling Potluck, we served this Swiss Chard Caesar Salad Mom developed for Whole Foods Market using Archi’s Acres Swiss Chard. At our Friday night “Love Local” themed dinner the owners of Archi’s Acres, Colin and Karen Archipley, shared with us a brief history of
Two weeks ago we hosted our first Big Traveling Potluck in Murrieta, California. For those of you don’t know about this event we host with our dear friend Erika from The Ivory Hut, it’s a bi-annual mash-up between a conference and retreat for food bloggers aimed at inspiring and igniting passion for our lives and
I’ve always known my mother was strong. She can carry four boxes when others carry two. She can cut up a whole chicken in sixty seconds flat, will work longer and harder than women half her age. And when you’ve sat down to take a break, she’ll still be going. She can take command of a
Chances are you’ve got some leftover avocados and black beans after your Cinco de Mayo celebration last night. If you don’t, it’s still worth running out to the store to pick up the ingredients for this main course bean and grain salad. This combination of bright flavors, light ingredients, and hearty brown rice and black