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Whenever I buy a quart-size bottle of buttermilk (and why is there is no other size available?), I use some for baking, some for salad dressing, and the rest for marinades. Buttermilk is a great tenderizer, as any fried-chicken lover knows, and that's especially handy for grilled boneless, skinless chicken breasts, which can dry out quickly on the hot grill unless they've been marinated first. This recipe calls for a quick marinade, of one hour but not more than two hours, so with buttermilk and chicken breasts on hand, you can start this when you get home from work, and have it on the grill in time for dinner. Add a side of potato salad, some grilled vegetables brushed with olive oil and seasoned with... Read more →


I love farmers market season, when every variety of every vegetable is available, fresh picked on the day it comes to market. If you find multi-colored carrots at the market, buy them for this recipe, but if you don't, choose the most beautiful orange carrots you can find. The colors all taste the same. Slice them very thinly with a sharp knife or, preferably, on a mandoline. When you put together a picnic, cookout or spur-of-the-moment summer dinner, a few quick and easy side dishes in your repertoire can fill in the blanks between the protein on the grill, and cookies or brownies for dessert. These pickled carrots take less than an hour to prepare, including the time it takes to find the mandoline that... Read more →


My slow cooker summers on the countertop, seeing even more action in my little kitchen than it does in the cold weather months. I'm much more willing to flip a switch on the cooker than I am to endure the heat of the oven or stove. That does not mean I'm averse to hot food, especially hot and spicy food, the kind of food that originates in hot-weather countries. For this shredded beef, I use my favorite flat-cut brisket, covered with a dry rub, then simmered in a sauce made entirely of tart green salsa verde (made with tomatillos rather than tomatoes). What could be easier? You can find salsa verde in fiery or mild varieties, so please choose your favorite. Though I often use... Read more →


When the zucchini come in, there's almost no way to keep up. A few are bound to get too big, or too old, before you get around to harvesting or cooking them. You can carve those over-the-top zucchini into boats, and stuff them (or float them!), or you can spiralize them into noodles. I love zucchini noodles, which are, somehow, a lighter version of diced or sliced zucchini. They hold less water, so they don't need to be salted and drained before you use them. I like to give zucchini noodles (also called, charmingly, zoodles) a quick sauté before adding them to this egg casserole, along with the onion and bell pepper, just to make sure they don't leave any excess liquid in the final... Read more →


I love old houses, and all the nooks and crannies built into them by generations of owners. So it stands to reason that I love old house pantries, like Amy's Virginia Pantry #129. Visit the original post to see what's behind the doors, and how she filled all of those wonderful old spaces and shelves. Then, come back and let us know if you love Pantry #129 as much as I do. Read more →


When I see pickling cucumbers at the farmers market, I am the moth drawn to the flame. I must have them. And when I see fresh dill, I must have that, too. And then I make dill pickles, lots and lots of them. Sometimes, however, I find cucumbers but no dill, and for those times, I have my friend Pauline's bread and butter pickle recipe. Pauline, who left us for the great kitchen in the sky last year, taught me many complicated dishes, from her French-Canadian heritage and her stints living in other parts of the country, and she taught me this simple one. The only change I've made is to cut down on the sugar (and even at that, most of the sugar remains... Read more →