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 →


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 →


For most of my life, I didn't love broccoli, so a recipe with double broccoli would have been unthinkable. Then, a few years ago, I discovered broccoli slaw in the grocery store, and I fell in love. Turns out that I had texture issues, not taste issues, all along. I still don't love the fluffy florets of broccoli, but I could eat the stems forever, and that's what broccoli slaw is made of: stems. Don't be misled by the name. Slaw doesn't mean salad only; I use broccoli slaw in stir-fries and slow cooker dishes, soups and stews. And risotto, where it doesn't even need to be cooked ahead of time. The little slivers of carrots and cabbage in the slaw mix you buy in... Read more →


Potatoes and artichokes don't often go hand in hand, though you might find them side by side. In a composed salad, like a Salade Nicoise, neat lines of artichoke hearts would nestle up to neat slices of potato, tomato, green beans, hard-cooked eggs, and more. This potato and artichoke salad is the opposite of composed. What would that be -- chaotic, or disorganized, or discombobulated? Whatever you call it, the combination of potatoes and artichokes balances texture with taste. If you prefer, use tart Kalamata olives. The pine nuts keep it Mediterranean, and balsamic vinaigrette brings everything together. If you have fresh basil in your garden this summer, add a few torn leaves to the dish. This salad would be perfect alongside roast or grilled... Read more →


Sometimes, when the cooking bug takes hold, I start tossing things into a pan or pot, a little more of one ingredient and then another, without a plan. This turkey, sausage and vegetable sauce happened that way, and even after it was cooked, taste-tested, and pronounced utterly blogworthy, I couldn't figure out what to call it. Or how to serve it. So, here are a few ideas. If you're low-carbing, try the sauce on its own, casserole style, or over zucchini noodles, spaghetti squash, or cauliflower rice. If you aren't doing low carb, how about serving it over brown rice for a filling meal in a bowl? For my husband Ted, I boiled some Dreamfields low-effective-carb pasta. Or you could stuff the sauce into hollowed-out... 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 the bitter greens, creating a risotto that's both easy and healthy. If you have your own slow-roasted tomatoes in the freezer, use those instead, and... Read more →


My five-year-old granddaughter, who doesn't like anything, polished off a plate of this slow cooker lasagna, and asked for seconds. Her older brothers, and, well... all of us, loved it, too. As the family meal organizer, I loved it more than anyone, because with the sauce made ahead, the assembly job took minutes, and the lasagna sat in the slow cooker for the afternoon while we went out and did other things. I love that there's no chance of it burning in the slow cooker, as there is in the oven. And when the voila moment comes, and you take the top off the cooker to reveal the lasagna, you'll love the ooohs and aaahs, all for the few minutes of actual work you put... Read more →