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 →


When it comes to slow cooker cooking, I consider myself a newbie. While my college friends were experimenting with slow cookers in their dorm rooms, I lived on tuna sandwiches. In fact, I bought my first slow cooker less than five years ago. So I've spent more time reading recipes for slow cooker dishes than actually cooking them. Now that I'm more comfortable with my slow cooker (my favorite is the Ninja Cooking System, a six-quart easy-to-clean marvel that's a crock-pot and also can do "stovetop" cooking, which means I can brown meat right in the pot), I'm paying more attention to technique, and this recipe is all about technique. Rice requires special handling in a slow cooker. To start, you need special rice, i.e.,... Read more →


I know what you're thinking: how can this be barbecue chicken without the drippy brown barbecue sauce? Trust me. This chicken "drips" with all of the sweet, salty, smoky flavors of barbecue, without drowning in sauce, and that makes it perfect for tacos and burritos and quesadillas. Add your own favorite salsa on top, to make this spicy or not. Adapted from my slow cooker barbecue beef brisket recipe, this version, which my grandkids stuffed in burritos, passed the kid-friendly test with flying colors (i.e., they asked for seconds!). I cut down on both sugar and spice, but left all of the things nice: a little hint of adobo sauce from the chipotle, and some chili powder for rich flavor. If you're making this for... 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 →


I hate going to the dentist, so while I'm there, I distract myself by dreaming up recipes. Is there really anything new under the sun when it comes to corned beef and cabbage, I mused, while Christa, my wonderful dental hygienist, cleaned my teeth a few weeks ago. I got the idea for this lighter, less salty corned beef recipe as we talked (well, she talked, and I made those noises you make when your mouth is full of dental stuff). My husband Ted and I both feel this is the most interesting, tender, seductive corned beef and cabbage we've ever eaten. Pickling spice -- not the little bag that comes in the corned beef package; use fresh, robust pickling spice mix -- gives the... Read more →


Cabbage is on sale in this week before St. Patrick's Day, and if, like me, you're trying to get more cabbage into your life, now's the time to stock up and try a few new recipes. The inspiration for this dish came from one of those throwaway supermarket publications that are so easy to ignore, but occasionally have some great ideas. A fairly routine stir-fry with spicy peanut sauce, this recipe replaces noodles with shredded cabbage. So clever! I promise you'll never miss the extra carbs. If nuts are not your thing, substitute your favorite teriyaki or stir-fry sauce for the peanut sauce. Ground turkey offers an option in place of ground beef, and if you don't eat meat, try tofu instead. Stir-fried beef and... Read more →


In Belo Horizonte, Brazil, there's a street closed off to traffic, lined with shops and filled with people enjoying drinks with friends at small tables set up here and there. Along that street, the name of which I can't remember, we found a wonderful bookstore café that had a large selection of cookbooks, including one with English translation. And in that cookbook was a recipe for lambe-lambe, the kind of un-fancy shellfish and rice dish you'd eat while sitting on the beach at sunset, with your toes in the sand. Part travelogue, part love letter to Brazilian cuisine, Caiçara Cooking: Flavor Between Mountain and Sea (published in 2007) features mouth-watering photos plus recipes in Portuguese, though the translations leave a bit to the imagination. This... Read more →