Our friend Anna brought this amazing salad to a dinner party last weekend—it was so fantastic—we had to get the recipe from her. It’s from an Australian cookbook called Where the Heart Is, by Karen Martini. It’s such a good cookbook (Anna lent it to us) but it’s impossible to find (for less than an ...
It’s not the sexiest of dishes, but on a cold winter day, this lentil barley stew is what we’ve been craving. With a fried or hard boiled egg on top and green salad on the side, it makes an easy, healthy, kid-friendly dinner and a great next-day lunch. Ingredients 1/2 cup of brown lentils 3/4 ...
This might be a no-duh for many of you, but here it goes: Whenever I am planning a dinner, I take pictures of recipes from my cookbooks so that when I go to the market, not only do I have my shopping list, but I also have a couple of backups in case I can’t ...
If you ever see baby Romaine lettuce at the grocery store or market, pick up a couple. Because the leaves are so compact, they’re great to cut into quarters, and to serve on a platter with a shallot vinaigrette. We bought 3 heads, and it served five adults no problem. For the vinaigrette I used olive ...
We’re pretty obsessed with plan B stories, so when Wendy emailed us and told us about hers—leaving San Francisco restaurant scene
In our quest to find gluten-free options that the whole family will like, (even though I’m the only one who has the sensitivity,) we just discovered the stone-ground white grits from Trader Joe’s. What we all loved about them was their texture–so toothy–and the flavor was really good. Matt made them with just water and ...
Her blog Marginamia has become a serious habit of mine, despite my no longer being in the baby naming
I read about—and promptly ordered—a new book called An Everlasting Meal: Cooking with Economy and Grace in Tuesday’s New York Times (in the Science section of all places), and can’t wait for it to come. It’s by a chef named Tamar Adler whose basic premise is that cooking doesn’t need to be complicated. Since reading about the ...
When we first met Robert Rosenthal he was a successful advertising exec who cooked for his family and did stand-up
