-
Celebrating Spring with Vegetables
Spring’s finally here! Let’s celebrate with some creative spring vegetable meals. If you’re a forager, that’s all the better – as my daughter pointed out to me when she spotted some wild garlic and wild greens in my yard. It’s…
-
Cocido: The Spanish Way to Cook Seasonal Stew
What to eat this time of year? It’s too warm for winter comfort food, but spring vegetables are not yet available in the farmers’ markets. A loyal reader suggested that I write about cocido, a classic Spanish dish. Claudia Roden,…
-
Fresh Ideas for Early Spring Vegetables
After months of dining on stews, braises, roasts, and other rib-sticking meals with potatoes, parsnips, and winter squash, the arrival of spring heralds a whole new crop of fresh vegetables. Here in New England, in addition to the early-spring salad…
-
Cool It This Summer
The heat of summer is upon us. Growing up on the farm in Illinois, for me, July and August were centered around baling hay, harvesting oats, and then baling the oat straw. That meant spending those 90-degree-plus, extremely humid days…
-
Eats, Shoots, and Leaves
Better-tasting food starts with having fresh, nourishing ingredients. A Chinese proverb has the right idea: “The field nourishes the people who live in it.” In other words, they use what’s available in the local village market because it’s fresh and…
-
The Potato Salad in Your DNA
It’s finally summer in the northern climes. With hot nights, who wants to work over a stove inside? It’s grilling season, and that also means potato salad. Talk to almost anyone, and you can learn about their family potato salad.…
-
Kerala Chicken Stew
From The Complete Indian Regional Cookbook, this dish known as Ishloo offers chicken on the bone slow-cooked in a subtle coconut broth.
-
Potato Salad with Mint and Peas
A light and lovely side dish with hints of green
