Do you soup swap? Whether it's an informal trade with a neighbor, or a more organized Soup Swap party with a group of friends, making and sharing soup is as comforting as a pot of soup itself. The basic idea of soup swap is that you exchange quart-size containers of soup with general appeal (everyone does not love borscht, as it turns out), that can be frozen for enjoyment throughout the cool weather months. It's great fun to make something you know will nestle into a friend's freezer, to be pulled out and savored on a chilly evening. For my next swap, I wanted to create a make-ahead-and-freeze bean soup with neither tomato nor hot pepper in any form. This turkey, red bean and cabbage... Read more →

From my living room window, I have an unimpeded view of one of the best pizzerias in Boston. In the early mornings, before the neighborhood is fully awake, I watch the lights go on when the bakers arrive to start the dough. Over the past ten years, I've eaten countless wood-oven pizzas with every imaginable topping on their crispy, sometimes puffy, always ethereal crust. These days, pizza is an occasional indulgence, mostly because of that amazing crust. So, to keep the carbs down, I've been making flatbread pizzas at home using this low-carb flatbread from the supermarket. Whatever shape of flatbread you use, make sure it will fit into an oven-safe frying pan (if your pan has a removeable rubber handle, be sure to slide... Read more →

My husband Ted, who doesn't eat pickles, supports my habit by biking to the farmers market every week to buy a big bag of cucumbers and a bunch of fresh dill. I whack off the top four or five inches of the dill fronds and layer them in a container with the cucumbers. Then, I wrap the rest of the dill in a plastic bag, and often forget about it until it withers and turns googly. Last week Ted rescued the forgotten dill, and combined it with lemon zest, yogurt and Greek seasoning to flavor a batch of turkey meatballs. A mix of regular dry breadcrumbs and flaky panko yielded a lighter texture that allowed the dill flavor to come through. In place of plain... Read more →

My cousin Sandra deserves all the credit for bringing these amazing Thai chicken satay skewers into our lives. Neiman Marcus deserves credit, too, because the recipe originally appeared in one of their cookbooks, but to me, these will always be Sandra's skewers, because she introduced us to them. The chicken in this recipe marinates in a bold mixture of fish sauce, soy sauce, and herbs. Most satay marinades feature coconut milk, which mutes the power of the herbs a bit, but this one does not. The only changes I made were to reduce the amount of brown sugar, and to substitute lemongrass paste for a stalk of fresh lemongrass. We like to serve the skewers with light and easy sliced cucumber salad, and with our... Read more →

Ah, turkey meatballs. It's no secret that my husband Ted and I love turkey meatballs seasoned any which way, and we have fun mixing up big batches and stashing them in the freezer for salads and meatball sandwiches. This summer I've fallen in love with salsa verde -- spicy green tomatillo-based salsa -- so it was inevitable that salsa would find its way into our most recent meatball variation. The key to these meatballs is to drain the salsa of excess liquid, so that what you add to the meatball mix is mostly the solids that carry all of the salsa spices. It takes just a few minutes, and you can set the salsa in a sieve to drain while you assemble the remaining ingredients.... Read more →

Whenever I buy a quart-size bottle of buttermilk (and why is there is no other size available?), I use some for baking, some for salad dressing, and the rest for marinades. Buttermilk is a great tenderizer, as any fried-chicken lover knows, and that's especially handy for grilled boneless, skinless chicken breasts, which can dry out quickly on the hot grill unless they've been marinated first. This recipe calls for a quick marinade, of one hour but not more than two hours, so with buttermilk and chicken breasts on hand, you can start this when you get home from work, and have it on the grill in time for dinner. Add a side of potato salad, some grilled vegetables brushed with olive oil and seasoned with... Read more →

Years ago, while shopping at one of my favorite Latino grocery stores, Tropical Foods in Boston's Roxbury neighborhood, I bought a bottle of something labeled "Naranja Agria", sour orange juice. It was sour, alright -- I found out the hard way -- not a juice for drinking, but a juice to use as a marinade. Until recently, I'd forgotten all about sour orange. A few days ago, I had some regular orange juice in the refrigerator, and a pile of limes on the countertop, and the combination of the two approximates the flavor of that sour orange juice. It's not a concoction you'd want to drink for breakfast, but it does make a bright, fresh, quick marinade for chicken on the grill. Add a few... Read more →