Spring Vegetables with Herbed Cornmeal Dumplings

As I look at this recipe—Spring Vegetables with Herbed Cornmeal Dumplings—I’m astounded at how much my cooking has evolved in just twelve years. In 2002 I published the original version of this recipe in my third book, CookSmart, which featured a six- to seven- pound-roasting hen, and a sauce calling for both butter and cream.  [&hellip

Simple Cioppino

There are some people who don’t like their food to touch. They make special divided plates just for these folks that are designed to keep their meat from touching their corn from touching their green beans from touching their potatoes. I discovered this week that they even make divided Tupperware to transport leftovers to work [&hellip

Salmon in a Jar (and Modern Pioneer Giveaway Winners Announced!)

Congratulations to our giveaway winners Elizabeth and Mary B on winning Georgia Pellegrini’s new book, Modern Pioneering. Enjoy!  I’ve been collecting and reviewing cookbooks for over thirty years now, so it only takes minutes for me to fan through a book and know if it belongs on my shelf or in the giveaway pile. Many books [&hellip

Soup Joumou

My first visit to Haiti was not long after the January 2010 earthquake. The inconceivable loss of hundreds of thousands of precious lives and the destruction of buildings and infrastructure was difficult to witness. Through my work, I’ve had the pleasure (and privilege) of traveling to Haiti many times since, and I’ve witnessed this incredible country rebuild. The [&hellip

The Palomnela

Another guest post by Sharon’s husband and family mixologist, Anthony Damelio. “You have to try something!” Carlos told me. I had already enjoyed a couple of his homemade drinks—all of which were exceptional—so I trusted him implicitly. “Do you like tequila and grapefruit?” he asked. “Of course! I’ve been experimenting with that myself, but I [&hellip

Salmon Bowl with Carrots, Spinach, and Potatoes

As we started to dress for our run this morning, I asked David to check the temperature. He resisted. Why bother? Just two days ago we had witnessed giddy New Yorkers basking in light and warmth we hadn’t seen in months.  It couldn’t be cold enough for extra layers this morning. I wasn’t so sure, [&hellip

Quick Coq au Vin

I used to use rotisserie chickens all the time. Not so much anymore. For one, we’ve cut back on our meat consumption, but it’s more because most rotisserie chickens are factory farmed. Now that there’s a Whole Foods five minutes down the road, it’s easy to get a an organic, free-range rotisserie chicken, so a [&hellip

Easy Lamb Vindaloo

Indian was the first cuisine I really discovered for myself. When I was growing up, Mom cooked with lots of different flavors, but Indian wasn’t really part of her standard repertoire. She was great with classic American seasonings and was comfortable just about anywhere along the Mediterranean, but food from the countries beyond that inevitably [&hellip

Grace Bender’s Pecan Balls

Grace Bender passed away nearly ten years ago, and her husband, Fred, died this past November. Fred and Grace were both very special to our family. In the late 80’s and early 90’s Fred was one of the senior associates at Saint Luke’s Episcopal Church in Darien, Connecticut, and he and Grace took very good [&hellip

Hummus with Almond Butter

Until working on last month’s Heart Health month video, I never thought of subbing almond butter for tahini in hummus, but I tried it, and I really like it. Here’s why. Almond butter is more readily available. Tahini is showing up more frequently, but you can’t find it just anywhere. Almond butter is easier to work with. [&hellip

As-Simple-As-It-Gets Homemade Tomato Soup

Last week I got a shipment of Londoner cheese – a sharp, tangy cheddar – just begging to be melted. When I asked Andy what I should make, he said he had a craving for grilled cheese with tomato soup. I checked our Three Many Cooks archives for a simple tomato soup recipe, and though we have a [&hellip

Winter Rolls

With the abundance of produce in our CSA, one of my favorite things to make during the warmer months is fresh summer rolls. They’re way more interesting than salad, and the dipping sauces rival good vinaigrette. Pining for those warmer months and missing my rolls, the other day I used winter ingredients (Swiss chard, sweet [&hellip

Almond-Date Blondies

This Sunday, February 16th, is National Almond Day. The reason I know this is because I was asked to do a video promoting February as Heart Health month. Since almonds are naturally heart healthy and their national day is this month, the Almond Board, in partnership with Jarlsberg Lite, was game to sponsor the video. [&hellip

Cucumber Smash

Hello, Three Many Cooks friends! We’ve teamed up with JCPenney for a Valentine’s Day giveaway. You won’t be surprised these Confetti Stemless Cocktail Glasses caught our eye as did this Core Bamboo Classic Tray, because for us, love is served up in glasses and mugs and on platters and plates. Whether it’s breakfast in bed or [&hellip