[Even old dogs can learn new tricks, and I've learned to love sweet potato latkes, even though I never ate them when I was growing up. If your family is open-minded, too, please enjoy this recipe (originally shared in 2007) from the archives.] For the most part, I don't believe in "one size fits all," because I am a size and shape that one size never seems to fit. And while in my pantry I have half a dozen types of flour -- surprising, given that I'm a notorious bake-o-phobe -- the one I reach for more often than not is "one size fits all," also known as all-purpose flour. All-purpose flour is a blend of hard (high-protein) and soft (higher carbohydrate, lower protein) wheats,... Read more →


[First published in December 2009, this is our family's go-to latke recipe. Even though we associate latkes with Chanukah, they're a crowd pleaser at any time of year. Make small ones for your Sunday football parties, or large ones for a vegetarian dinner main dish. Kids love latkes smothered with sour cream or apple sauce. Please enjoy this post adapted from the archives.] Rudolf Diesel had a dream. When the German inventor and Utopian idealist demonstrated his new engine at the 1900 Paris World Exposition, it ran not on petroleum, but on peanut oil. In the perfect world, Diesel believed, renewable biofuels like peanut oil could power farm machinery and automobiles. In our imperfect world, my car still drinks gasoline, but peanut oil powers my... 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 →


There are buckwheat noodles, and there are buckwheat noodles, and if you follow a gluten-free diet, you know what I mean. Some brands contain wheat flour as well as buckwheat; some contain yam or sweet potato; several brands are 100 percent buckwheat. I think they all taste so similar that, unless you have celiac disease, you can cook with them interchangeably. Read the labels when you shop at Asian markets; by law, ingredients must be listed in English on packaged foods sold in the United States. Soba noodles make a perfect backdrop for sauces with citrus, and here it's lime that provides the tart balance to the earthy buckwheat. My friend Sarah gave me a gorgeous yellow cucumber, as well as mint from her community... Read more →


Some people create beautiful appetizers -- elegant, interesting, the memorable appetizers, perfectly arranged on a perfect platter, that take you by the hand and lead you into the meal. Not me. I have perpetual appetizer anxiety. I want to zoom right past them, to soup or an entreé. Sometimes, however, a host must serve apps. Thank goodness for mini phyllo shells. They are the little black dress of appetizers. Any filling you can imagine looks better in a one-bite cup of phyllo dough. They come in packages of 15, ready to eat as is, or to bake for a few minutes. I've filled them with sweet fillings, and savory ones. Easy, easy, easy. These no-bake pesto cheese bites are savory, and the filling takes about... Read more →


The calendar tells me that soup season has arrived, but even without the calendar, I feel it in my bones. Cooler temperatures, dry air, a few leaves changing color here and there: it all spells soup. After the humid heat of summer, I'm finally willing to turn the stove on again. To get my soup-making juices flowing, I raided my pantry a couple of weeks ago to create a pot of tomato soup with a spicy kick. The tomato base combines canned chopped tomatoes, red sofrito, and mild red enchilada sauce. Rice gives the soup body, and you can omit the added jalapeño pepper if you want a milder soup. As is, this soup is vegan and gluten-free, but I'd never discourage you from topping... 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 →