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 […]

Haroset (and haroset pie!)

What is haroset? Haroset is a mixture of chopped apples and nuts that plays a part in the traditional Jewish seder meal at Passover. By March, it’s hard to get the kids excited about more apples, but they love making and eating haroset. Ashkenazi or Sephardic? Ashkenazi Jews from Eastern Europe, like my Lithuanian ancestors, […]

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 […]

Chawanmushi

Japanese breakfast for dinner? We ate this at Smallwares on Fremont Street in Portland, and it was so delicious I wanted to figure out how to make it at home. It was surprisingly simple and cheap, and delicious too. Also, open to endless variations. How to make Chawanmushi: Put on a pot of beef broth: […]