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Depression friendly dinners
As I wrote “depression friendly dinners” I was thinking of the economic recession-depression, but I realize that I had also cooked up dishes that would be quite comforting in the face of emotional...
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Cheese straw directions
When a recipe by someone who knows what’s what tells you to line a baking sheet with silpat or parchment, one should probably at least grease the pan. I made these absolutely delicious Buckwheat...
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The labor of vegetable & halloumi kebabs
In true Labor Day tradition, the grilling never stopped. Nor did the work. When I was a kid, Labor Day still marked the official end of summer. The Tuesday after Labor Day was the first day of school...
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Macaroni and cheese
Macaroni and cheese, the kind made with actual cheese and not orange powder from a box, makes me think of one thing: the time right after my son was born. A dear friend made me a double batch (one for...
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Ricotta parfaits
I’m addicted. I cannot stop making and eating little layered concoctions with a base of ricotta. Ricotta with jam. Ricotta with honey. Nuts or crumbled wafer cookies or cacao nibs sprinkled in there...
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Green chile cheeseburgers
There are a few dishes that, come summertime, my family very much likes to have me cook up. By “family” I mean family of origin – plus additions – in Minnesota, not just my dashing husband and young...
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Potatoes au gratin
Even though I’m back in San Francisco, land of chilly summer days and freezing summer nights, I still have a few things on my mind from the weeks I spent in northern Minnesota this summer. First among...
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Grilled halloumi and vegetables
Halloumi, for those of you not in the know, is a Greek cheese that you can grill or broil or saute. It doesn’t melt! Why doesn’t it melt? I’m thinking it has to do with its crazy rubber-like, chewy,...
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Caprese pasta
Much like the chickpea salad in July, I feel sheepish posting this. Too easy. Too simple. Yet it’s also too delicious not to share in case anyone out there isn’t making it. Caprese pasta The short...
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Radicchio hazelnut blue cheese salad
Raw bitter leaves must have a tonic effect. Am I right? I feel virtuous eating them – not as some sort of penance because they taste bad, but because I feel so alive when I crunch into them. In a...
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