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Shakshouka 20 Aug 2013 | 10:00 pm
These days our produce guy is all about tomatoes -- big and small, ribbed, smooth, or pointy, red, yellow, green, or pearl -- and at the rate I'm going, I am bound to turn into one very soon. I've bee...
Parents Who Cook: Matthew Amster-Burton 13 Aug 2013 | 10:00 pm
Matthew and Iris outside Kawajiro, an eel-skewer restaurant in Tokyo. Note: I am delighted that this column was recently featured on Food52: On Green Pancakes and Cooking With Kids. Please welcome M...
Zucchini Noodle Salad 6 Aug 2013 | 10:00 pm
In the heart of summer, when the zucchini I find at the greenmarket is the pocket-size kind that feels firm and bouncy with youth, all I want to do is eat it raw. I really love (love, love!) shaving ...
July Favorites 1 Aug 2013 | 10:00 pm
Beehive honey squares by Lucy Kuhn. A few of my favorite finds and reads for July: ~ Intrigued by this zucchini hummus and this lentil granola. ~ "If we lived in 1913" is a series broadcast daily (...
Grated Carrots, Three Ways 23 Jul 2013 | 10:00 pm
We seem to have skipped spring altogether to jump directly into the thick of summer. And with the near-canicule* temperatures we've been experiencing, our menus have been all about cold foods and crud...
Roasted Cauliflower à la Mary Celeste 16 Jul 2013 | 10:00 pm
A few days after I published the post about my magic sauce, I realized I had all the ingredients to try and reproduce the dish that inspired it in the first place: Haan Palcu-Chang's* roasted cauliflo...
Granola Bars 9 Jul 2013 | 10:00 pm
I think of myself as a seasoned granola maker -- see my Basic Granola Formula, my Macadamia Maple Granola, my Raw Buckwheat Granola, and my Savory Granola -- but granola bars have long eluded me. My ...
The French Market Cookbook 2 Jul 2013 | 10:00 pm
Well, this is it! The French Market Cookbook, my new book of vegetable recipes, is coming out today. [Scroll down to see how you can enter to win a copy!] It is an exciting day for me, one I've been...
Magic Sauce 25 Jun 2013 | 10:00 pm
Every once in a while, I develop a fixation on a particular sauce or condiment that makes everything taste more interesting. I've had a pretty intense tahini sauce phase, which I haven't quite recove...
U Salognu: A Sunny Place in Corsica 19 Jun 2013 | 09:50 pm
During our recent trip to Corsica, we chanced upon U Salognu -- "the sunny place," in Corsican -- as we do many of our happiest discoveries: by following a roadside sign. "Traditional Corsican cuisin...
