Fish, so often, is one of those foods you save for restaurant meals.  Home kitchen avoidance begins with doubt that we can really prepare this seemingly delicate protein with any skill.  And its limited refrigerator shelf life and cooking odors don’t help either.  Here’s where Adam Rappaport, editor of Bon Appetit comes to the rescue with a new cookbook all about grilling.  I don’t yet own this book, but will tell you that his recent appearance on the book tour, reminded me of how perfect the grill is for cooking fish.  Seasonable vegetables give creative license to preparing fish fillet packets, but, the key to success is in the fish.

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Anything boasting “instant dinner party” catches attention because it must mean that it’s even easier and special for family meals.  Braised pork ragu over tagliatelle is a hearty meal ideal for cozy eves, yet proves to be a welcome feast for weary weeknights after long work and school days.  It comes together with a few flavor strong ingredients and slow cooking that can withstand delayed mealtimes and imperfect preparation. read more

What do ziploc bags, Adam Carolla podcasts, and pickled onions have in common?  Three topics I yarn about to the dismay of all involved. I challenge you to make a better sandwich than one with threads of perfectly brined red onion.  And then there’s the tartine or in my book a fancy name given to leftovers served open faced on toasted bread.  This one so friggin’ easy you might pull out your hair.  Ricotta cheese seasoned with salt and pepper, arugula balanced with a lemon juice and olive oil, pickled onions sha!, and roasted shrimp. But here’s the thing…

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Do you ever date produce for its looks alone? I’m that shallow too.  When I spotted these beauties hanging out in produce, I couldn’t resist temptation. I’ve never been much of a cooked carrot fan, but maybe that’s because cooks of yesteryear, like the lovable lunch ladies or dinner moms, who relied on one-pot, one-shot meals – cooked carrots into oblivion.

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There’s something special about waking up to an already prepared breakfast.  This do-ahead morning rescue comes together in minutes the night before, brews on your stovetop while you sleep and requires only a zap from your microwave and condiments.  It’s ready before coffee.

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