Chicken parm without breadcrumbs, without egg, without oil or butter, without sacrificing any of the flavor: seems too good to be true, doesn't it? And yet, here it is. A few kitchen tricks make this healthier version of chicken parmigiana possible. Start with thin-sliced, nearly fat-free boneless, skinless chicken breasts from the grocery store, or slice regular chicken breasts in thirds, and pound them to 1/4-inch thin. Use sun-dried tomatoes, or your own slow-roasted tomatoes, for concentrated flavor on the inside, and tuck in a leaf of the freshest basil you can find or pick from the garden. Skip the flour-egg-breadcrumb coating, to keep this chicken parm healthy, low-carb, and gluten-free. I love that these little chicken rolls have built-in portion control, and that you... Read more →


Do you soup swap? Whether it's an informal trade with a neighbor, or a more organized Soup Swap party with a group of friends, making and sharing soup is as comforting as a pot of soup itself. The basic idea of soup swap is that you exchange quart-size containers of soup with general appeal (everyone does not love borscht, as it turns out), that can be frozen for enjoyment throughout the cool weather months. It's great fun to make something you know will nestle into a friend's freezer, to be pulled out and savored on a chilly evening. For my next swap, I wanted to create a make-ahead-and-freeze bean soup with neither tomato nor hot pepper in any form. This turkey, red bean and cabbage... Read more →


We have a new grill! We have a new grill! My husband Ted and I have been grill-free since we left the log house, so we're beyond excited to be grilling in our little Boston back yard. First up, one of my favorite cuts of meat, boneless leg of lamb. For an overnight marinade, I combined the Middle Eastern spices I love so much on shish taouk (garlic chicken on skewers): lemon, allspice, and loads of garlic. I added a bit of cinnamon, too. On the day I made this to photograph, I overcooked the lamb a little bit (still getting used to the new grill), but the flavor was so good that it didn't slow us down at all. While the meat was cooling,... 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 →


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 →


Once you embark upon The Downsizing, you never really finish. A couple of weeks ago, I was combing through the small collection of cookbooks that remain on my shelf, trying to decide whether any should be donated or placed into my Little Free Library. Flipping through a Lebanese cookbook my husband Ted bought for me on one of our many visits to Ottawa, Canada, I came across this recipe. For sfuf. (Not a typo, I promise, although sometimes it's spelled sfouf.) I had to make it. Sfuf, a sweet cake, bright yellow thanks to turmeric, bakes in a casserole dish. It comes out of the oven glistening on the top, dotted with pine nuts, redolent with the aroma of orange. (I replaced the orange blossom... 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 →