Spicy corn

A simplified recipe This was originally an incredibly complex recipe from the New York Times that involved simmering the corncobs and then removing them, and both butter and bacon. This is a simpler, healthier version for everyday. It’s also a great splash of bright color for your Thanksgiving table. How to make spicy corn: Boil […]

Gefilte fish

Why eat gefilte fish? Gefilte fish is a way to make cheap fish more exciting to eat; it got started when more Jewish people were poor, and it remains a traditional Jewish food, especially for Passover – that’s why I usually make it in the spring, for Passover. Fish is super good for you, and […]

Scallops primavera

Are scallops sustainable? Yes! Scallops, whether wild or farmed, are a “best choice” according to the Monterey Aquarium’s ratings. Plus, they’re a good source of protein, vitamins, and calcium, and very low fat. Doesn’t primavera mean spring? Yes, it does, but you make scallops primavera with zucchini and tomatoes, and actually zucchini and tomatoes don’t […]

Pasta e fagioli

Noodles and Beans Filling vegetarian Italian dinner for a cold night. How to make pasta e fagioli: A great hot winter meal, ready in about an hour. Start at breakfast by putting a cup of white beans (or pinto beans) to soak. Then an hour before dinner put the beans into a casserole with plenty […]