Tender, flavorful chicken; hearty potatoes and carrots; bright, fresh green beans and tomatoes; a thick broth with soft, comforting spices. Yep.
A different sort of pasta salad, with a sweet-salty dressing made from soy sauce and citrus juices. A sure fix to the hot summertime doldrums.
A riff on shepherd’s pie, subbing lentils for the minced lamb. Savory, buttery, rich, and altogether satisfying.
This is one of those recipes that every home cook should keep in their back pocket. With cheap, common ingredients and a cook time of barely more than a half-hour, lentil soup has saved dinner in my house more times than I count.
Not only is this a rock-solid coleslaw recipe, but the blog post portion is a testament to my fervent coleslaw mania. I might have gone a little overboard, but I think coleslaw’s worth it.
This soup is a riff on traditional Mexican sopa de albondigas, meatball soup. It’s bright and full of herbs and vegetables, perfect for spring.
Sometimes the food I cook has really great pedigrees, backed up with thorough research and/or rich cultural tradition and/or a well-known chef’s recommendation. But equally often I cook by feel, scrambling […]