Is your house Party Central for your family celebrations, or the place where your friends gather to watch football/basketball/hockey playoffs or cheer on your alma mater in a college bowl? If your house is the place to be, these Tex-Mex turkey meatball sliders should be there, too. They're tasty and easy, and can be made far ahead of when you need them. Everyone loves meatballs, and these sliders are no more than that -- giant meatballs packed with your favorite Tex-Mex seasonings (and with sour cream inside). Even with a little bit of cayenne pepper, these are not spicy. However, they are a little bit messy, as the mashed avocado tends to squirt out with the first bite, so be sure to have plenty of... Read more →


Before cauliflower gets any more expensive, it's time to put to the test what I've been saying for years. I will eat anything covered with Thai red curry sauce. Anything? Even cauliflower? Well, as it turns out, no, not cauliflower. (You all know how I feel about it.) I tried, I really did, but despite the wonderous and ever-tempting red curry sauce, I just could not fall in love with cauliflower cooked this way. However, my husband Ted happily polished off the entire pot, so I take that as a testament to its deliciousness. If you're really into cauliflower, replace the broccoli with more cauliflower florets; proportions aren't very important. Serve this curry hot, over brown rice, and top with some torn cilantro leaves for... Read more →


Lentil soup spans all seasons, but it will forever remind me of this time of year. When we lived in the log house, warm winters like this were rare (or maybe nonexistent); in March, along with late-season pruning of the pear trees, we spent plenty of time shoveling snow and breaking up the ice on our driveway and porch roof. After we all got warmed up by hard winter work, we collapsed into the Adirondack chairs on the front porch with a cup of something warm and steamy, like this lentil and caramelized onion soup packed with dark leafy greens. Lentils don't need a presoak, as so many legumes do, and you can't overcook them. If they cook until they fall apart into the stock,... Read more →


This winter I've been having lots of fun playing around with salads. Seems incongruous, doesn't it, as we associate salads with summer foods. However, there are plenty of ingredients -- not tomatoes or asparagus, but so many other things -- to mix and match for mid-winter dishes that taste just like August. Nothing about this fennel and avocado salad is seasonal, at least not here in New England, and that's what makes it a great mid-winter treat. I'm partial to dried fruits mixed with crunchy greens, and white balsamic vinegar keeps the colors and flavors bright. Fennel and avocado salad with dried wild blueberries, almonds, and white balsamic vinaigrette {vegan, gluten-free} From the pantry, you'll need: almonds, extra virgin olive oil, Dijon mustard, agave nectar... Read more →


For an entire semester during college, my BFF Joyce and I subsisted on tuna salad sandwiches (canned tuna mashed with Miracle Whip), washed down with diet soda (Fresca for me, Tab for her). You would think after months of this, that I'd never want to see another tuna sandwich. You would be wrong. These days, I love to kick up my tuna in lots of ways. This variation calls for fresh, not canned, tuna; lemon zest and dill, for summery flavor; a few hot red pepper flakes, for zing; and celery for crunch. I don't love capers, but if you do, toss a few into the mix. You can broil a piece of tuna days ahead of time, and let it sit in the fridge... Read more →


For a few months last summer, I had physical therapy every week to get my new hips working. My husband Ted would drive me to the health center for my early morning appointments, and afterwards we'd treat ourselves to breakfast at the café downstairs. One time I ordered a bagel with smoked salmon, a mild herb cream cheese, and slithery wasabi honey vinaigrette that cascaded over the edge and all over the plate. The presentation wasn't great, but the combination of wasabi and salmon stuck with me, and I knew I had to recreate the flavors in a more organized way. Mission accomplished. This smoked salmon bagel is good enough to build an entire brunch party around it; you and your guests will be licking... Read more →


I couldn't help myself: I found one teeny, pretty, ripe tomato at the market, and I had to have it. The tomato, beautiful and flavorful as it was, didn't quite fulfill my craving for tomato flavor in this salad, so I decided to bump up the vinaigrette dressing with rich sun-dried tomatoes and a bit of garlic. If I'd had any of my own slow-roasted tomatoes in the freezer (as I hope you do), I would have added those instead. At this time of year, my refrigerator always harbors a collection of dark leafy greens. There's nothing better than tossing a few together in a mixing bowl with a sturdy sun-dried tomato vinaigrette. Add a few things for texture and crunch; I used cucumbers and... Read more →