Savory Spring Vegetable Goat Cheese Tart
It's 45-degrees and raining sideways here in Chicago today and yet it is factually, temporally, undeniably spring. And I know this because the Green City Market has moved outdoors and it is bursting with Hunter boots, double strollers, and every size, shape and color...
The Next Book: My Father’s Daughter, Gwyneth Paltrow
When I threw this book out as a possibility on my Facebook page I was stunned at the visceral reaction many people had. "Anybody but Gwyneth!" for example. Or "I just want to smash her face into her own vegetable paella" (ok, I made that one up but I think it...
Review: Salad as a Meal
I can't tell you how hopeful I was when I picked up this book. I've always heard enthusiastic praise of Patricia Wells and feel a profound spiritual kinship for anyone who is living my dream of running away to Paris. I am also a huge advocate of salad for dinner...
The Essential New York Times Cookbook: Zucchini Carpaccio with Avocado
I was not wowed by this dish but I think it has potential. The instructions tell you to slice the zucchini as thinly as possible but you will realize that how thin you slice them will (duh) influence the number of slices you end up with. I had it in my head that this...
Review: The Essential New York Times Cookbook
What can you say about a book that contains more than 1000 recipes? That it is comprehensive and exciting and a bit overwhelming? That the passion of the editor/author is apparent in every page? That it could use some pictures? You've probably heard by now that...
Bon Appetit: Bucatini All’Amatriciana
What's not to like about a quick pasta dish with tomatoes, bacon and onion? And cheese? I've always loved the Cook's Illustrated version of this but this one, featured in the May 2011 issue of Bon Appetit is really delicious too. This one, I think, is more tomato-y...
The Essential New York Times Cookbook: Seared Tuna in Black Pepper Crust
I adore tuna and I would eat it once a week if it weren't $549/lb. Expensive fish makes me nervous. Plus I'm a native Midwesterner so cooking fish well comes about as naturally as surfing. But I love it so I keep trying to perfect my skills. This recipe...