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 →


Potatoes and artichokes don't often go hand in hand, though you might find them side by side. In a composed salad, like a Salade Nicoise, neat lines of artichoke hearts would nestle up to neat slices of potato, tomato, green beans, hard-cooked eggs, and more. This potato and artichoke salad is the opposite of composed. What would that be -- chaotic, or disorganized, or discombobulated? Whatever you call it, the combination of potatoes and artichokes balances texture with taste. If you prefer, use tart Kalamata olives. The pine nuts keep it Mediterranean, and balsamic vinaigrette brings everything together. If you have fresh basil in your garden this summer, add a few torn leaves to the dish. This salad would be perfect alongside roast or grilled... Read more →


Sweet potatoes can be a tough sell in my house, as I'm the only one who really loves them. (I don't understand...who doesn't crave sweet potato fries with curry sauce, which was a specialty at a few restaurants near our log house in Rhode Island?) However, I don't give up easily, and when I came across a recipe for sweet potato curry, made in the slow cooker, I knew might be a hit with at least one of my resident sweet potato skeptics. I was right. The dish has just enough heat to balance out the sweet. It will keep for two days in the refrigerator, and any leftovers also can be turned into soup with a quick zap from an immersion blender (or potato... Read more →


Lentil soup spans all seasons, but it will forever remind me of this time of year. When we lived in the log house, warm winters like this were rare (or maybe nonexistent); in March, along with late-season pruning of the pear trees, we spent plenty of time shoveling snow and breaking up the ice on our driveway and porch roof. After we all got warmed up by hard winter work, we collapsed into the Adirondack chairs on the front porch with a cup of something warm and steamy, like this lentil and caramelized onion soup packed with dark leafy greens. Lentils don't need a presoak, as so many legumes do, and you can't overcook them. If they cook until they fall apart into the stock,... Read more →


This winter I've been having lots of fun playing around with salads. Seems incongruous, doesn't it, as we associate salads with summer foods. However, there are plenty of ingredients -- not tomatoes or asparagus, but so many other things -- to mix and match for mid-winter dishes that taste just like August. Nothing about this fennel and avocado salad is seasonal, at least not here in New England, and that's what makes it a great mid-winter treat. I'm partial to dried fruits mixed with crunchy greens, and white balsamic vinegar keeps the colors and flavors bright. Fennel and avocado salad with dried wild blueberries, almonds, and white balsamic vinaigrette {vegan, gluten-free} From the pantry, you'll need: almonds, extra virgin olive oil, Dijon mustard, agave nectar... Read more →


I have to be honest with you. In real life, this white bean and leek soup looks like dishwater. Looks like it, but does not taste like it. (And because it's hard to photograph dishwater and make it look appetizing, I've added some bacon garnish, though it's absolutely not necessary to this otherwise vegan soup.) What makes this simple bean soup great is the technique of reserving a third of the main ingredients to add after the initial cooking and blending of the rest of the soup. Puréed beans and leeks form the "creamy" base, and every now and then, your spoon will find a whole bean or two to awaken your mouth. If you are vegan, omit the optional garnishes (bacon or grated Parmigiano-Reggiano... Read more →


I couldn't help myself: I found one teeny, pretty, ripe tomato at the market, and I had to have it. The tomato, beautiful and flavorful as it was, didn't quite fulfill my craving for tomato flavor in this salad, so I decided to bump up the vinaigrette dressing with rich sun-dried tomatoes and a bit of garlic. If I'd had any of my own slow-roasted tomatoes in the freezer (as I hope you do), I would have added those instead. At this time of year, my refrigerator always harbors a collection of dark leafy greens. There's nothing better than tossing a few together in a mixing bowl with a sturdy sun-dried tomato vinaigrette. Add a few things for texture and crunch; I used cucumbers and... Read more →