Grilled Gem Heart and Radicchio Salad
It’s day 347 of lockdown and I think it’s pretty safe to assume that at this stage, some of us have exhausted our veggie/salad recipe reserves. So, to alleviate some of this meal plan pain…
It’s day 347 of lockdown and I think it’s pretty safe to assume that at this stage, some of us have exhausted our veggie/salad recipe reserves. So, to alleviate some of this meal plan pain…
This dressing was originally paired with the grilled gem heart and radicchio salad, but it is basically delicious on just about any salad on these proverbial pages. A summer staple ...
My cornbread hall of fame ranges far and wide. From the infamous Moosewood cookbook recipe made regularly in our house during the vegetarian era of the late 1970’s/early 1980’s to accompany chili sin carne, to…
Kohlrabi is one of those vegetables that for many years I really had no idea how to use. I knew I loved it in salads, or just thinly sliced with a little salt and lemon…
I do not consider myself the competitive type. Tending to steer clear of tournaments, races and high stake games, I prefer to muddle along at my own pace trying to enjoy the activity of the…
Banana bread received an excessive amount of (what I considered to be unwarranted) flack in the lockdown era. But despite the critics, it maintained it’s secure and treasured place in our hearts and in my…
When the shit hits the fan, I bake. Given the current state of our world, my kitchen now resembles a small bake shop. The boys are well snacked, friends get treats, a little late night…
The beginning of March is a very busy time in this house. Within 4 days, my husband, oldest son and sister all have a birthday. And in the preceding 3 ...
This year marks a big change in how we are celebrating Thanksgiving. Being in the minority, the few London family members make our annual November pilgrimage to New England in to join the family for…
This sauce is the perfect accompaniment to salmon burgers, smoked, cured or roast fish, as a dressing for a hearty salad or potato salad or as an emergency dip.
The minute asparagus hits the farmers market stands in April I vow to eat it every day for the duration of the season. And I have to say, despite my general inability to practice anything…
Something happens to me around festivals and holidays. I become fixated on (a) seasonal baked good(s) and transform my kitchen into a gift making factory. Often I am not even sure who will be the…
This salad is really a choose your own adventure opportunity. Feel free to get creative with your ingredients, adding or subtracting at your will. I really enjoyed playing with the monochrome element here and it…