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Asparagus Salad “Nests”

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 [&hellip

Cornmeal-Scallion Waffles with Caramel Corn and Maple Syrup

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 [&hellip

Shaved Brussels Sprouts Salad with Golden Raisins and Almonds

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 [&hellip

Buckwheat Blini Bites with Smoked Salmon and Crème Fraîche

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 [&hellip

Sparkling Orange Jello Shots

Except for when Maggy and Sharon were sick, I never made jello, and I didn’t go to a college where jello shots were a regular on the weekend menu. All of that changed a few days ago when I was planning the menu for a nice dinner party and decided to include a palate cleanser, [&hellip

French Bean “Casserole”

I got this green bean casserole recipe from my chef friend, Michelle Bernstein last Thanksgiving, but there just wasn’t enough time to run it back then. But with Easter next week,  I realized this is the perfect holiday side dish to that ham or lamb many of us are planning to serve. I also wanted [&hellip

Curried Cream Cheese-Chutney Canapes

Here’s another quick little hors d’oeuvre for tomorrow’s Mad Men dinner, another recipe I adapted from The Unofficial Mad Men Cookbook. To freshen up this period recipe, I used crystalized ginger rather than preserved and unsweetened coconut in place of sweetened flaked. Then I gave it a little color with sliced scallions greens and chopped [&hellip

Darina Allen’s Cullohill Apple Pie

I’ve been cooking for nearly thirty years and never seen pie pastry made by the creaming method, as if you’re making a cake. But it’s true. And it’s easy. Our teacher, Darina Allen, owner of the famed Ballymaloe Cookery School in Ireland, was at Cooking By the Book in New York promoting the re-release of [&hellip

Shove-it-in-the-Oven Spring Stew

Even though spring isn’t officially here for another three solid weeks, the daffodils and crocuses are already making their appearance. And as I’m en route to Panama City, FL today, the flight attendant has just announced it’s 78 degrees in the northern part of the Sunshine State. So now’s as good a time as any [&hellip

The Pioneer Woman Cooks Giveaway! (WINNER ANNOUNCED)

Congratulations to Mandy, BreAnn, Grace, Amber, and Tammy, the winners of this competition!  If I had just checked the mailbox earlier on Lent Eve I would have seen Ree’s new book, The Pioneer Woman Cooks: Food from My Frontier, sooner. It arrived the night we’re supposed to empty our flour and sugar bins and use [&hellip

Grapefruit Salad with Fennel, Avocados, and Red Onion

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 [&hellip

What’s-In-Your-Fridge Mac and Cheese

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 [&hellip

Sexy V-Day Day Dinner

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 [&hellip

Brazilian Chicken Stew

December food is abundant, rich, opulent. And then winter sets in. After all the stuffings and roasts, sweet potatoes and cranberries, January food should be warm and cozy but with a little edge. Which was exactly the kind of dish I was looking for when we invited friends over for a buffet supper a few [&hellip