At long last, in the middle of January, snow arrived in Boston. Not a huge amount yet, but more is on the way, and I'm going to make plenty of leftover mashed potato cheese soup to reward the hardy shovelers. Use your favorite mashed potatoes as the base. You could even use mashed garlic sweet potatoes. Loosen them up in a Dutch oven with a bit of vegetable stock or water; add spices; whisk in the yogurt and cheese; let everything melt together. This creamy good potato soup doesn't have any cream in it; Greek yogurt helps enrich the soup.... Read more →


What can I tell you? This Mexican-inspired green pozole beef stew zigged, and then it zagged, and in the end, it landed perfectly. In the first version I tried to incorporate a couple of cups of blue corn kernels, a gift from my friend Candy in Albuquerque. It turns out I should have pre-cooked the corn to soften it; the kernels remained hard and chewy long after the meat was tender. Hard, chewy, and a very odd blue-ish purple. In the second version, I used canned hominy, whole corn kernels that have been dried, then treated, so they look like... Read more →


Back in November 2006, I first shared this recipe for white fish seasoned with harissa, the fiery pepper paste of North African origin. In need of new photographs, the recipe also benefited from a bit of freshening up. I'd forgotten how easy it is to prepare, and how easily it fits into a low-calorie start to the year. Use any type of fish you like; white fish is typical, but salmon would be fine, too. Don't be afraid of the harissa; I promise that it mellows a bit in the cooking of this fish. Not like Donovan mellow, but mellow... Read more →


What's your go-to recipe, the one you make when you absolutely cannot think of what to cook for dinner, or you can think of something but don't have the ingredients, or you do have the ingredients but don't have the energy? For me, that recipe is most often a Thai curry. Quick and easy Thai curries require only a few key ingredients -- coconut milk and Thai curry paste -- plus some seasonings like lime, sugar, and fish sauce. From there, add a protein and vegetables. That's all you need to do. Because there are so few ingredients, make sure... Read more →


I'm grateful to slow cooker manufacturers everywhere for not actually building the airtight appliances they intended to build. Nothing makes me happier than the house filling with the aroma, escaping from under the lid, of whatever is gently cooking in the pot for many hours. A recipe like this Tex-Mex chicken and rice, with corn and black beans tucked here and there, can cook on the stovetop, but in the slow cooker, the flavors have a chance to intermingle on their own (without tending by you), and the musky scent of cumin warms up the kitchen as it cooks. You'll... Read more →


When readers of my old soup blog asked me for bouktouf, I winced just a little bit. The recipe for this Algerian vegan soup calls for two bunches of cilantro, and I am one of those people to whom cilantro tastes like soap. It turns out that the bright orange color isn't the only surprising thing about this soup; the addition of a large amount of lemon juice tames the flavor of the cilantro, in a good way, and gives the soup a lovely freshness. Here's the original recipe from The Soup Peddler's Slow & Difficult Soups, word for word... Read more →


Generally, I think of myself as a person who has not led a fear-based life. And yet, I spent decades living in fear of pressure cookers (once you see green beans plastered to the kitchen ceiling, you cannot unsee them). So I owe this risotto to my friend Kalyn, who nudged me back into pressure cooking, which turned risotto from nearly an hour of stirring (and upper arm exhaustion) to a quick six minutes at high pressure in my fail-safe electric pressure cooker, making this spinach and kale risotto officially fast food. Sun-dried tomatoes bring a little sweetness to balance... Read more →