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What to do with the bounty of vivid, fresh spring produce,a smidgeon of dairy, some crunchy sea salt, perhaps prosciutto garnish? There’s an app for that. And a story.

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The more I cook, the more I anticipate Spring. 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

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Hey kids, we’re having peas. Come on mom, we had vegetables this week.

I pulverized them into baby food. gross and gross.

Yeah, and I added mint too. What? peas aren’t candy.

Best part. We don’t have to eat it?

No, it’s cold. Omg, give me anything but your cold pea soup.

Experts predict this … Read More

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Leftovers need rebranding. Can we consider leftovers to be more like heightened ingredients? Super-ingredients that give us a headstart toward another meal. Uber-ingredients that are a crunchtimer’s dream. Ultra-ingredients that make miracle meals out of real food in minutes. No, they’re not leftovers at all. They’re mealstarters. Mealstarters that turn … Read More

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Clearly on a bender to create my favorite restaurant recipes (look down to the recipe below using your best Brady Bunch bow). I offer you an concoction from the duh why didn’t I think of that file. First a lesson in peas, even though we’re ending the fall pea … Read More