At this time of year -- beautiful springtime in New England -- I get asked often whether I miss living in the log house in rural northwest Rhode Island. To be honest, I don't miss the pollen clouds, the stink bugs, the carpenter bees. I don't miss mowing the lawn, or weeding the large herb garden, or fending off deer, squirrels and rabbits, just to save a few tomatoes on the vine. Another thing I do not miss is the limited access to a wide range of ingredients. Now that we're living The Downsized Life here in Boston, we can get anything. Our regular grocery store carries a variety of produce used in Caribbean and Latino cooking, to meet the needs of those large populations.... Read more →


My friend Lucia married her sweetheart, Sandy, a couple of weeks ago, and when people marry in midlife, it's always a happy affair. The celebration, a potluck, demanded a festive and elegant contribution, and for that, nothing fit the bill better than Chicken Marbella. With all of the extra bits of ingredients out on the kitchen counter, and a few leftovers in the fridge, I mixed up this gorgeous salad, and it was a total winner, wedding-worthy in its own right. If you're a fan of rice and beans, or of Chicken Marbella, you'll love this salad, because it marries the two dishes. Use leftover cooked rice, canned beans, a little bit of chicken breast (or store-bought rotisserie chicken), and lots of olives, capers and... Read more →


In the summer, you want things to be simple. Throw some tandoori spiced grilled lamb, flank steak with ponzu and honey glaze or chicken bulgogi -- or hamburgers and hot dogs -- on the grill, and spend 5 minutes whipping up this sweet and easy cole slaw. It keeps for three days in the refrigerator, and deserves a place on any picnic table. Recently, there's been some sort of cole slaw shortage around my neighborhood. The supermarket deli sections don't have it in stock, which seems crazy as cookout and picnic season is upon us. No need to worry, though, because cole slaw is so easy to make at home. Save yourself time and effort by starting with store-bought cole slaw mix (shredded cabbage and... Read more →


Got leftovers? A little bit of grilled salmon or chicken? Some cooked lentils, or beans or quinoa? Have I got a salad for you! This summery salad takes all comers. A cup of lentils, a cup of peppers, a cup of salmon: the secret to a balanced salad is to give each of the main components equal weight. Salmon keeps the salad light, but if fish isn't your thing, feel free to use grilled or broiled chicken (you'll need just one-quarter of a pound), or to leave out the meat or fish altogether. The salad will keep for two days in the refrigerator, and makes a colorful and easy contribution to a potluck or picnic. Lentil salad with bell peppers, salmon, and maple-mustard dressing {can... Read more →


Great for potlucks or picnics, this black bean salad comes with an Asian twist: a sesame-ginger dressing. Make it a few hours ahead, and serve as a side salad with anything from the grill. Read more →


If you're lucky enough to be able to get lobster where you live, this lobster and avocado salad with chunks of fresh tomato and basil should be at the top of your summer picnic food list. Read more →


What's better than a Greek salad topped with flavorful chicken? A Greek salad rolled up into a tortilla wrap, with chicken, tomato, feta and olives! Read more →