This is my summer of thighs. No, not my thighs, the ones I don't want to show in a bathing suit: I'm talking about chicken thighs. My freezer runneth over with packages of boneless, skinless chicken thighs. (Consider yourselves warned.) If you are reading this in the morning, you could be eating this for lunch or dinner. The grilled chicken requires a quick marinade, made from ingredients you probably always have in the pantry (and can buy at the regular grocery store). And once cooked, the chicken tastes good hot or cold, which makes it a great make-ahead dish for summer entertaining. If you don't have a grill, go ahead and cook this under the broiler. I love to serve the chicken sliced and wrapped... Read more →


When it comes to revisiting old recipes, things don't always work out the way I plan. A post from 2008 needed updating with new photographs -- easy enough -- but when it came time to make the recipe, I realized that this was another case of how my cooking style and tastes have changed. Perfect for the broiler or grill and ideal for Meatless Mondays (and vegan friends), this tofu and asparagus dish with a rich, salty hoisin and sesame sauce bears slight resemblance to the original. I've simplified the number of ingredients, and eliminated the noodles, which I seldom eat these days. The grill lends a slightly smoky taste to the tofu, which is lovely but not entirely necessary if, like me, you don't... Read more →


When we moved from the log house last year, we left behind our over-the-hill grill. Now that grilling season approaches, all I can think about is buying a new grill for our backyard, because dishes like this chicken bulgogi are calling to me. I pressed the broiler into service to make this recipe for you, because I'm sure I'm the only person who doesn't already have a grill cleaned and ready to go. The broiler made truly crisp-juicy chicken bulgogi, so I don't hesitate to recommend this method. Korean barbecue is all the rage, and for good reason. While the outside of the salty-sweet meat crisps over (or under) the fire, the inside remains tender, thanks to the addition of Asian pear or kiwi in... Read more →


When it comes to slow cooker cooking, I consider myself a newbie. While my college friends were experimenting with slow cookers in their dorm rooms, I lived on tuna sandwiches. In fact, I bought my first slow cooker less than five years ago. So I've spent more time reading recipes for slow cooker dishes than actually cooking them. Now that I'm more comfortable with my slow cooker (my favorite is the Ninja Cooking System, a six-quart easy-to-clean marvel that's a crock-pot and also can do "stovetop" cooking, which means I can brown meat right in the pot), I'm paying more attention to technique, and this recipe is all about technique. Rice requires special handling in a slow cooker. To start, you need special rice, i.e.,... Read more →


Sweet potatoes can be a tough sell in my house, as I'm the only one who really loves them. (I don't understand...who doesn't crave sweet potato fries with curry sauce, which was a specialty at a few restaurants near our log house in Rhode Island?) However, I don't give up easily, and when I came across a recipe for sweet potato curry, made in the slow cooker, I knew might be a hit with at least one of my resident sweet potato skeptics. I was right. The dish has just enough heat to balance out the sweet. It will keep for two days in the refrigerator, and any leftovers also can be turned into soup with a quick zap from an immersion blender (or potato... Read more →


Before cauliflower gets any more expensive, it's time to put to the test what I've been saying for years. I will eat anything covered with Thai red curry sauce. Anything? Even cauliflower? Well, as it turns out, no, not cauliflower. (You all know how I feel about it.) I tried, I really did, but despite the wonderous and ever-tempting red curry sauce, I just could not fall in love with cauliflower cooked this way. However, my husband Ted happily polished off the entire pot, so I take that as a testament to its deliciousness. If you're really into cauliflower, replace the broccoli with more cauliflower florets; proportions aren't very important. Serve this curry hot, over brown rice, and top with some torn cilantro leaves for... Read more →


Cabbage is on sale in this week before St. Patrick's Day, and if, like me, you're trying to get more cabbage into your life, now's the time to stock up and try a few new recipes. The inspiration for this dish came from one of those throwaway supermarket publications that are so easy to ignore, but occasionally have some great ideas. A fairly routine stir-fry with spicy peanut sauce, this recipe replaces noodles with shredded cabbage. So clever! I promise you'll never miss the extra carbs. If nuts are not your thing, substitute your favorite teriyaki or stir-fry sauce for the peanut sauce. Ground turkey offers an option in place of ground beef, and if you don't eat meat, try tofu instead. Stir-fried beef and... Read more →