As you can tell from our numerous salad and breakfast concoctions, we are obsessed with hardboiled eggs. If I could have any superpower, it would be the ability to lay my own (edible chicken) eggs. We love them fresh, we love them slightly undercooked in the middle. Nothing bums our hardboiled egg high and interferes ...

I’ve been trying to get more grainy salads into our lives. Granted, it’s not a natural kid slam dunk, but if there are enough vegetables to deconstruct, and you have an egg to top it all off, you can usually make some combination work so that you feel like you are all eating the same ...

While I usually prefer zucchini mandolined and sauteed, this time I chopped them lengthwise and in cottage fry chunks and used the hot cast iron skillet I had just cooked turkey burgers in to pan-fry them. They seared quickly because of the high heat and had great flavor from turkey meat left in the pan ...

I know, I know, everyone’s talking about wanting to make quinoa–that seed that functions like a grain, but that magically has protein. Full disclosure: my kids don’t love it, though they used to. I’m still working on it, and I think they’ll come around eventually, the way they always do when I’ve introduced things a ...

I’m one of those people that gets on certain kicks–the vitamin kick, for example, which recurs with approximately the same frequency as the bootcut jean, is one that my husband likes to poke fun at. To be fair, he tends to take issue with the passing fancies that hog precious cupboard or drawer space in ...

I find that I end up defaulting a little too often to steamed broccoli or raw carrots at dinner time, making the vegetable part of the meal a kind of dutiful afterthought. This weekend I decided to plan ahead a bit and roast some sweet potatoes and zucchini, both sliced a quarter-inch or so, tossed ...

In an effort to eat less meat, I have been trying to soak beans once a week. This week I decided to commit to a bunch of chickpeas. Here’s what I found for inspiration: A delicious chickpea stew from Smitten Kitchen:     Squash and Chickpea Moroccan Stew Adapted from Aida Mollencamp So, about those preserved lemons: ...

I get very cranky when I waste food. And it seems like I’ve always got a broccoli stalk or some vegetable that I either won’t use, or can’t get to before it will go bad. So my new thing is to keep a bag in the freezer, where I toss all vegetables that can be ...

With summer produce in full swing, we figured it was a good (easy) time to think about eating better. We recently caught up with Terry, the author

My German husband, Jörg, makes breakfast for our children every morning. The more thick slices of vollkornbrot smeared with real butter and strawberry jam he manages to pack into them before they leave the house, washed down with tall glasses of whole milk, the happier he starts his day. He has been eating this exact ...

I know. Bummer. An entire post devoted to salad. Not a BLT salad or a wedge of iceberg with thousand island dripping in and around the crevices. But a yawn-inducing, omega-3-rich, good-for-you, raw bowl of nutrients that falls into the “leafy green” category. Thanks, Jenny! Thanks for the big bowl of homework! Go ahead, leave ...