Leek, Lemon and Cauliflower Fettuccine
I’m a big fan of cooking cauliflower until it’s almost creamy … especially in pastas like this one. It becomes part of the sauce, adding heft and health to just a handful of pasta.
Continue reading >>All About the Ham Split Pea Soup
If you’ve got a leftover ham bone in the fridge (or if you can talk your butcher out of one), this is the soup you want to make. And, trust me, take the extra hour to make the Awesome Veggie Broth from scratch … it’s worth it.
Continue reading » »Balsamic Braised Chicken Thighs
This dish comes together without much fuss, but the honey and balsamic vinegar give it a surprisingly complex depth of flavor … not to mention a beautiful golden-bronze hue.
8 chicken thighs, skinned
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 teaspoons olive oil
¼ cup minced shallots
1 tablespoon minced fresh thyme…
Last Minute From-Scratch Corned Beef
Yes, you can have from homemade corned beef the same day the lightbulb goes off that it’s Saint Paddy’s Day … TONIGHT. Just pull out your pressure cooker and this from-scratch corned beef (which is better than any store-bought version you’ve tasted, and blissfully free of all those preservatives they’re soaked with) can be on the stove in under ten minutes and on the table in less than three hours.
Continue reading » »Sauteed Sesame Bok Choy
Letting the bok choy get nice and browned in some places–what the Chinese call “the breath of the wok”–adds a smoky savoriness to the dish.
Continue reading » »Spice-Rubbed Roast Fish with Lemon and Fennel
The subtle spice rub and fragrant fennel make this easy fish dish something special.
Continue reading » »Garlicky Spinach
This spinach wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
1 pound spinach
3 cloves garlic, thinly sliced
1 tablespoon extra virgin olive oil
½ lemon
Wilt the spinach in a wide, covered sauté pan over medium heat, for about 4 minutes, and pour…
White Bean and Chard Soup with Sausage
This soup straddles the line between fresh and green and rich and hearty. So much so, in fact, that it would be perfectly appropriate in any season.
4 cups cooked white beans
1 quart chicken broth (here’s our recipe for homemade)
½ teaspoon red chile flakes, (optional)
2 links fresh Italian sausage, removed from casing…
Pork and Fennel Ragu
This quick ragu exemplifies my “double up-halvsies” trick. It’s got loads of onion and fennel, just a bit of pork for flavor, and half the pasta you’re used to. Yet it’s so hearty you’ll never miss the extra meat and pasta.
1 tablespoon extra virgin olive oil
2 cups onion, finely chopped
2 cups fennel…
Roasted Acorn Squash Salad with Wheat Berries and Blue Cheese
Acorn squash skins are quite leathery and the cooked flesh will pop out of it as you cut the wedges. Use a butter-knife to help separate the skin and flesh if needed.
Continue reading » »ON THE MENU THIS WEEK
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