Category: Food

Baked Eggs With Nettle-Pumpkin Seed Pesto

Baked eggs, their yolks all yellow and jammy, make a beautiful and simple breakfast. In the springtime when both local eggs and young, tender stinging nettle leaves are available, I like to make this dish. It’s easy, nutrient-dense, and speaks to the season. Bright green nettle-pumpkin seed pesto, spiked with garlic and jalapeño, offers a…


Wilted Dandelion Greens

A little bit of bacon and a good spoonful of red wine vinegar bring balance to dandelion greens’ bitterness in this simple springtime side dish. It’s delicious partnered with roasted chicken and whipped potatoes. 2 teaspoons extra virgin olive oil 4 ounces bacon, chopped 1 clove garlic, minced 1 shallot, minced 1/2 teaspoon crushed red…


Springtime Foraging: Eat Your Weeds

As the temperature warms and the days grow longer, the earth seems to awaken with new life. Spring arrives with all its promises of growth and new beginnings. It’s also a prime season for foraging, as wild greens emerge from the slumber of winter. While forests and other untamed places are optimal for seasonal foraging…


Cooking for Mum, Coming Full Circle: How My Mother’s Dementia Pushed Me to Learn to Cook the Foods of My Heritage

My beautiful 91-year-old mother stood in the kitchen staring at the onion in her hand, not knowing what to do with it. She was a few years into living with dementia and had recently started divesting all she wouldn’t need in the next life. Reading, writing, knitting, her favorite TV programs, conversations with friends—all had…


Ruby Red Rhubarb Is the Star in This French-Style Clafouti for Easter Dessert

A wonderful new book for any egg lover is Lisa Steele’s “The Fresh Eggs Daily Cookbook.” It recently came across my desk, and I was intrigued with the author’s story. Steele, a former Wall Street worker, left her city life for a cozy home on a farm in Maine, where she maintains a farm that produces eggs galore….


Having a Small Easter Dinner? Splurge on Fancy Lamb Chops

A small Easter gathering has its upsides: I can splurge on fancy lamb chops that take mere minutes to cook. Served with a relish of fresh mint, cherries and tomatoes, the meal will be a splendidly delicious in no time. Both lamb rib chops and lamb loin chops make attractive presentations and take less than…


How To Make Your Guacamole Last Longer

It’s a common scenario: You stop by the supermarket, purchase the ripest avocados and whip up some perfect guacamole. It tastes better than great, and you can’t wait to snack on it over the next few days. But when you go back for seconds, it’s turned an unappetizing shade of brown. As great as guacamole can be…


Baking Powder Is the Secret to Perfect Scrambled Eggs

Scrambled eggs are a breakfast staple, and evryone seems to have their own technique for the perfect scramble. You can try to make them light and fluffy with everything from water to cream, but if you really want to impart that coveted airiness to your eggs, the magic ingredient isn’t a liquid at all: It’s baking…


When Life Gives You Lemons, Blend Them—Whole

Using a lemon for only its juice is a big waste. The whole thing is edible, including the nutritious pith and the pulp, rich in fiber. Lemon zest is worth its weight in gold, and when I think about how much zest gets tossed, it makes me sad. How many meals could have been brightened?…


Time Changes

The old saying, “The more things change the more they stay the same,” may apply in many areas of our 2022 daily lives, but I realized recently by walking through my wine cellar how it didn’t really apply to wine. The saying may have been prophetic a while back for things like political or economic…