While waiting at the car wash, I bought a few cookbooks. It only makes sense that the car wash sells coffee table books about midcentury architecture andÂ lemongrass mood candles along with Little Trees car fresheners, f-bomb birthday cards, and Mallo cups. Â One car wash in town even has … Read More
Equipped with a blender, a pot, 2-3 sautÃ© pans, an ice bath and a watch to time the speed at which you whip up this five-ingredient recipe, you’ll getÂ a meal that presents as restaurant fare without all the fuss and expense. If scallops arenâ€™t your thing, roasted shrimp or sautÃ©ed … Read More
I could have just named this ‘hearty main course salad’, but then I would be neglecting vowels that quinoa and aioli provide. Options abound with this full meal salad. Â You can eliminate ingredients you don’t have or those you don’t like, but figs and quinoa are a must and I … Read More
The more I cook, the more I anticipate Spring. Â Root vegetables have their charm, in a gut-extending way, but by March, I’m in desperate need of above-ground produce.
We know in the crunchiest of times, one can head to just about any large grocer these days and make our own salad. … Read More
Fish, so often, is one of those foods you save for restaurant meals. Â Home kitchen avoidance begins with doubt that we can really prepare this seemingly delicate protein with any skill. Â And its limited refrigerator shelf life and cooking odors don’t help either. Â Here’s where Adam Rappaport, editor of Bon … Read More