From my living room window, I have an unimpeded view of one of the best pizzerias in Boston. In the early mornings, before the neighborhood is fully awake, I watch the lights go on when the bakers arrive to start the dough. Over the past ten years, I've eaten countless wood-oven pizzas with every imaginable topping on their crispy, sometimes puffy, always ethereal crust. These days, pizza is an occasional indulgence, mostly because of that amazing crust. So, to keep the carbs down, I've been making flatbread pizzas at home using this low-carb flatbread from the supermarket. Whatever shape of flatbread you use, make sure it will fit into an oven-safe frying pan (if your pan has a removeable rubber handle, be sure to slide... Read more →


Every parent fantasizes about the perfect vegetable dish, the one children will adore and eat without protest (and ask for seconds). Maybe, just maybe, this cheesy broccoli brown rice will be that dish for your family. Maybe not, but I guarantee you will lick the bowl clean, even if your kids don't. This is a great base dish. For vegetarians, it's hearty enough to be a main course. Stir in some leftover rotisserie chicken, or grilled shrimp, to stretch it into an easy weeknight dinner for the whole family. The cashews on top are completely optional, but add a nice crunch. I make the whole recipe in my rice cooker, which is a small three-cup model, because it's just so much easier to make brown... Read more →


For some reason, I seldom make couscous in cold weather, except when I cook a long-simmering tagine, for which couscous is the best possible base. I can't explain why, but I think of couscous more as a summer mix-in. It's quick to prepare (the instant variety, that is) and light, yet provides body to vegetable dishes and salads. In this recipe for couscous with shrimp, avocado, tomato and mint, the couscous fills in the little spaces in between, and it absorbs a bit of the lemon dressing that pulls everything together. It's a perfect picnic main course that you can make several hours ahead, and you can prepare some with shrimp and some without, for your vegan friends. Lemony couscous with shrimp, avocado, tomato and... 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 →


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 →


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 →