My friend Sarah has the greenest thumb of anyone I have ever known. On a small plot of land in the local community garden, she grows a lush variety of flowers, herbs and vegetables. Recently a big bunch of her mint, newly trimmed, found its way to my kitchen -- thank you, thank you -- so much, so fragrant, that I wanted to keep it forever. Well, not forever, but for the summer, and I think I found a way. In the freezer, I found a bag of chopped walnut pieces, intended for baking in cookies. Into the food processor went the large bunch of mint leaves, plus walnuts and a few more things from the pantry. Voila! A mild-tasting, yet garlicky, pesto that's perfect... Read more →


If it's green, I'm grilling it: that's my motto for this summer. After years of grilling asparagus (still my favorite way to cook it), I've moved on to the leafy greens like lettuce and bok choy. There's no stopping me. Proximity to a wonderful Asian grocery store gives me endless access to big bags of baby bok choy, and also makes it easy to keep my pantry stocked with Asian ingredients. Bok choy is a cabbage, which means it has a mild but distinct flavor of its own, and also takes well to strong flavors around it. For this and other sauces, I like to use a new-to-my-pantry ingredient, chili pepper stir-in paste, that I buy in the produce section of my supermarket; you can... Read more →


In the not-wholly-Kosher house where I grew up, shrimp cocktail was forbidden fruit, but when we went out for a "fancy" dinner, somehow it became precious permitted fruit. Go figure. I love shrimp in all of its guises. I always have, and I always will. On the other hand, the cocktail sauce I remember -- often filled with sugar -- isn't something I indulge in as an adult. This kiwi salsa fresca, made with yellow kiwis that I happened to luck into at a local market, adds zing (as much or as little as you like), balanced by sweetness from the fruit itself. Grill the shrimp, or roast them under the broiler. The whole dish, both shrimp and salsa, takes just a few minutes to... Read more →


At this time of year -- beautiful springtime in New England -- I get asked often whether I miss living in the log house in rural northwest Rhode Island. To be honest, I don't miss the pollen clouds, the stink bugs, the carpenter bees. I don't miss mowing the lawn, or weeding the large herb garden, or fending off deer, squirrels and rabbits, just to save a few tomatoes on the vine. Another thing I do not miss is the limited access to a wide range of ingredients. Now that we're living The Downsized Life here in Boston, we can get anything. Our regular grocery store carries a variety of produce used in Caribbean and Latino cooking, to meet the needs of those large populations.... Read more →


My friend Lucia married her sweetheart, Sandy, a couple of weeks ago, and when people marry in midlife, it's always a happy affair. The celebration, a potluck, demanded a festive and elegant contribution, and for that, nothing fit the bill better than Chicken Marbella. With all of the extra bits of ingredients out on the kitchen counter, and a few leftovers in the fridge, I mixed up this gorgeous salad, and it was a total winner, wedding-worthy in its own right. If you're a fan of rice and beans, or of Chicken Marbella, you'll love this salad, because it marries the two dishes. Use leftover cooked rice, canned beans, a little bit of chicken breast (or store-bought rotisserie chicken), and lots of olives, capers and... Read more →


In the summer, you want things to be simple. Throw some tandoori spiced grilled lamb, flank steak with ponzu and honey glaze or chicken bulgogi -- or hamburgers and hot dogs -- on the grill, and spend 5 minutes whipping up this sweet and easy cole slaw. It keeps for three days in the refrigerator, and deserves a place on any picnic table. Recently, there's been some sort of cole slaw shortage around my neighborhood. The supermarket deli sections don't have it in stock, which seems crazy as cookout and picnic season is upon us. No need to worry, though, because cole slaw is so easy to make at home. Save yourself time and effort by starting with store-bought cole slaw mix (shredded cabbage and... Read more →


A creative cook needs only two methods of cooking leftovers, two master recipes that disguise those bits and pieces and presto-change-o them into something completely new and exciting. These days we might call them kitchen hacks, but these kitchen "tricks" been around forever: toss leftovers into a soup pot, or wrap them in eggs. Fold any leftovers into any basic soup or egg recipe, and you've got a reliably wonderful "new" dish to put on the table. And that is the genesis of this frittata. I started with a single slice of smoked salmon, and half an avocado. A large fennel bulb intended for something else gave up part of its outer stalk and a leafy frond, and added a bit of crunchy, anise undertone.... Read more →