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 →


I have to be honest with you. In real life, this white bean and leek soup looks like dishwater. Looks like it, but does not taste like it. (And because it's hard to photograph dishwater and make it look appetizing, I've added some bacon garnish, though it's absolutely not necessary to this otherwise vegan soup.) What makes this simple bean soup great is the technique of reserving a third of the main ingredients to add after the initial cooking and blending of the rest of the soup. Puréed beans and leeks form the "creamy" base, and every now and then, your spoon will find a whole bean or two to awaken your mouth. If you are vegan, omit the optional garnishes (bacon or grated Parmigiano-Reggiano... Read more →


Readers of The Perfect Pantry over the years know that the way to my husband Ted's heart has a lot to do with beef stew. This year I realized that, despite my good intentions, I forgot to make stew ahead of time for today's holiday of love. The pressure cooker -- and a game-changing new-to-me ingredient I found at a local gourmet shop -- came to my rescue. If you plan better than I do, you can make this stew on the stovetop, in the usual way. At the cheese and gourmet shop at the end of my block, I spied a small rack of what might have been test tubes, filled with a murky substance that would have looked at home in a chemistry... Read more →