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 ...

Reader tip: “I always buy parsley for cooking, use a tiny bit of it, and then it wilts in my fridge. Also with my toddler clinging to me in the kitchen I’m kind of over washing and chopping it, at the moment. 

I just found this organic parsley paste at Fairway. It lasts for months! They have other fresh herb pastes, too.” ...

It’s about that time of year when we’re all looking for twists on what we make at least once a week. We just tried this recipe out, which is roasted cauliflower with lemon, cilantro, and curry, and it was fantastic. It came from the Meatless cookbook, and we modified it ever so slightly. Ingredients: 1 ...

It’s challenging for me to find vegetable sides that my daughter will eat without having to be pushed. Last night, I was trying out the new Meatless cookbook and we tried the Swiss chard recipe from it. It was maybe the first time I had served chard to Clara, and now she says it’s her favorite. ...

Our friend Alex made these potato wedges this weekend, and they were amazing—he put smoked paprika on them, and that was what took them to a whole other level. Basically, all he did was cut up the potatoes, sprinkle a course salt, some olive oil, and some smoked paprika, and put them in the oven ...

Our friend Steve just turned us on to a cauliflower recipe that’s so good that we’ve made it twice in one week. It’s the easiest recipe, but the fennel and coriander really elevates it. Roasted Cauliflower and Tomatoes One head of cauliflower cut into bite-sized florets One pint sized container of grape tomatoes Toss everything ...

We’re on borrowed time when it comes to scoring amazing tomatoes and cucumbers. To console myself, I’ve been making Greek salads multiple times a week. Here’s a delicious spin on the classic version. The Israeli couscous makes it hearty enough so that you don’t need much more than some good bread (and maybe a little ...

We’ve all been there–we buy too much corn, and then have just two old ears left that we don’t want to toss, but don’t know what to do with them. This happened to us last week, and my husband made a corn gratin with it from a Jacques Pepin recipe. So easy. It’s a great ...

Our friend Cindy sent this to us: “I saw this and thought of you. You might know Clare Crespo. She’s the gal behind the amazing japanese-ish YummyFun brand and also wrote The Secret Life of Food. Here’s her new book which is all about veggies.” Thanks Cindy! We can’t wait to have a look–we are huge ...

The key to this salad is making sure the corn is sweet enough to be eaten raw. All you have to do is sample a kernel to tell right away. To make a decent amount, I cut off the kernels from two husks (laying the corn on it’s side and cutting off the “lengths”) and ...

We had people coming over the other night for drinks and snacks on short notice and I didn’t have anything planned. I happened to have some puff pastry in the refrigerator, which I quickly rolled out into a rectangle (the idea was to have crispy sides), baked for a few minutes, and then topped with ...

I love this salad that my brother made the other week, so I made him put it down in writing. It has such nice texture–and is great served with something hearty like sausage or steak, which is how we had it. (The pretty flowers on the top of it are just broken up flowers from ...