Many years ago, my husband Ted and I participated in a potluck Thanksgiving dinner. Being from out of town, we were asked to bring something easy, carrots and celery for a dip. However, when we arrived, we realized that our celery was the only bit of green on the entire holiday table. Turkey, potatoes, stuffing, gravy, onions: all brown. No green vegetables, and no salad. Our own holiday menus feature plenty of green along with the traditional bird and sides. We always serve salad, and at least one green vegetable. Here are some of our favorites, to consider as you're putting the finishing touches on your own menu. Two of our favorite green vegetables together, Brussels and broccoli with maple mustard vinaigrette (top photo) brings... Read more →


Fresh corn season flew by this year, and I never got around to making this salad for you. Sure, I could have waited to share the recipe until next August, a full ten months away, but there's no reason not to enjoy corn all year long. Good quality flash-frozen organic corn always has a place in my freezer, and a little bit of tender loving care brings it to life in salads, puddings, cornbreads and soups. If you're making a list of perfect side dishes for a Friday night roast chicken or roast beef, put this corn salad near the top. The secret to perking up frozen corn is to give it a quick roast in the oven with salt and pepper. Of course, if... Read more →


The summer of 2016 might go down as the hottest summer on record, but in my kitchen, it will be known forever as The Summer of Pickles. If I laid all of the dill pickles I've made end-to-end, they'd probably reach all the way down the block! Alas, I can't do that, because I've eaten every one of them. This summer I've been making quick pickles from carrots and green beans, too. And today it's cabbage -- actually store-bought cole slaw mix -- given a quick pickling in a vinegar brine, then tossed with jalapeño pepper and cilantro, perfect for topping fish, shrimp, or chicken tacos. The cabbage stays crunchy and tart if eaten on the day it's made, but leave it overnight in the... Read more →


Here in Boston, tomato season passes in the blink of an eye. For a few weeks in August and early September, we overdose on tomatoes from the garden, tomatoes at the farmers markets, tomatoes from generous friends. For the rest of the year, we face the choice of buying plastic tomatoes in the supermarket, or moving to California. Most of our summer tomatoes go into salads, or on top of toasted bread with a slather of mayonnaise. Some morph into slow-roasted tomatoes to freeze and enjoy during the winter. Here are some of our favorite ways to savor tomatoes in all of their glory. When tomatoes are at their absolute peak, you need not do more than slice them, and savor them, in the world's... Read more →


If there were a contest for the world's greatest cucumber lover, I'm one-hundred percent certain -- or even more, if that's possible -- that I would win, or at least be a strong contender for the title. I can't seem to get my fill of cucumbers these days. Every week this summer I've made dill pickles, or a batch of gazpacho, or cucumber smoothies. And when I can find the small pickling cucumbers, I munch on them for afternoon snacks, for a quick pick-me-up. Cucumber salads make the perfect accompaniment to Thai food, like the satay skewers in the photo below (I'll share that recipe in my next post), and this version uses ingredients you always have on hand in the pantry. To make very... Read more →


To be honest, I'm not crazy about green beans, at least not when they're overcooked, mushy and limp. However, this is the summer of "if it's green, I'm grilling it," so it seemed only fair that I test out green beans on the grill last week. Who knew that grilled beans would stay fresh and still crispy, with just a hint of smoke from the grill? And they made perfect dippers for a spicy peanut-harissa sauce that also would be great with steak or slices of toasted bread. If you haven't tried green beans on the grill, I urge you to get out a grill basket and give it a try. You can make these beans on the panini press, too. I promise that once... Read more →


Which ingredients absolutely, positively, have to be in the perfect potato salad? I think we can all agree on potatoes, but what else? Celery? Pickles? Eggs? Sugar? Onions? When it comes to the perfect potato salad, I'm a potatoes-only purist. For me, it's more about the sauce that binds it all together, and I prefer tangy to sweet. However, I'm not against adding a good handful of garden-fresh herbs when I'm lucky enough to have some. This summer, I've been making lots of dill pickles, and there's always a good bit of fresh dill weed left over, so this creamy dilly potato salad has become the standard variation for the season. Don't skimp on the dill; it's an ingredient in its own right, and not... Read more →