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 →


This season, I'm grilling greens. Not just the typical asparagus and zucchini, but the leafy greens usually reserved for salads. Cabbage and bok choy and kale. And now, lettuce. Something wonderful happens to greens on the grill. They get warm and a little bit smoky, and they taste sweeter, too. Chop your grilled greens and add them to salads like this grilled lettuce salad with tomato, cucumber, bacon, cheese, and a creamy dressing. Or use them as wraps, replacing tortillas or rice paper wrappers. For something new at your next barbecue, toss your greens with a bit of olive oil, salt and pepper, and throw them on the grill. You're going to love it. Grilled lettuce salad with creamy Dijon dressing From the pantry, you'll... Read more →


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 →


It's only taken eight years (gulp) for me to update this April 2008 recipe post for grilled tofu wraps, stuffed with avocado, bell peppers and onions, rolled into a tortilla slathered with honey mustard. Honestly, I can't imagine why I waited so long. The combination of ingredients sounds weird, I know -- tofu and avocado, and honey mustard -- but it makes a really great sandwich. I know, because my husband Ted ate two of them for lunch. Montreal Steak Seasoning is the magic ingredient here. It gives the tofu a salty-peppery-garlicky-herby crust. Nobody knows the exact formulation of the original Montreal Steak Seasoning (available by mail from Schwartz's deli in Montreal, where it was invented to spice up grilled meats), but every version builds... Read more →


Got leftovers? A little bit of grilled salmon or chicken? Some cooked lentils, or beans or quinoa? Have I got a salad for you! This summery salad takes all comers. A cup of lentils, a cup of peppers, a cup of salmon: the secret to a balanced salad is to give each of the main components equal weight. Salmon keeps the salad light, but if fish isn't your thing, feel free to use grilled or broiled chicken (you'll need just one-quarter of a pound), or to leave out the meat or fish altogether. The salad will keep for two days in the refrigerator, and makes a colorful and easy contribution to a potluck or picnic. Lentil salad with bell peppers, salmon, and maple-mustard dressing {can... Read more →


What goes into a good soup? First, and most important, fearlessness! Open the refrigerator door and look around. Grab some protein (leftover cooked chicken, or sausage or tofu or hamburger meat), last night's vegetables or scraps a heartbeat away from the compost pile, some homemade broth. Root around in the pantry for canned beans, hot peppers, spices. Chop an onion. Toss everything into a pot, let it simmer for a while, and taste. Adjust with more of one ingredient or another. Have faith, because everyone can make great soup. My favorite soups come from countries where the weather is hot, and the food is hotter. In this recipe inspired by dishes I've enjoyed throughout Mexico, black beans, chile peppers, and lime take center stage. If... Read more →