Reason For Not Eating Out #57: Because the Imperfection Is Yours (to Learn From)
Regrets, I’ve had a few. Let’s celebrate them instead.
Cold Noodles with Spicy Eggplant and Cucumber Salad
This recipe is really 3, 4, or 7 different recipes bundled into one package.
Guacamole à l'Obama
Well, he never claimed to be our Commander-in-Chef.
Taiwanese Street Food-Style Grilled Corn
Something to add to your global grilled corn cooking expertise (which might include the popular, lime and chile-spiked Mexican grilled corn)
Charred Green Bean and Summer Squash Salad with Torn Mozzarella
Maybe I still didn’t shake the grillmaster out of me, though, because my instinct for the green beans and summer squashes was to give them a nice, crisp, tasty char.

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Reason For Not Eating Out #57: Because the Imperfection Is Yours
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It takes guts to own imperfection in the digital age. When Instagram and Tumblr accounts are being reviewed in job applications and by ex-partners alike, not to mention potential partners, it’s easy to throw in the towel and hide under sight, lest your imperfections be deemed boring at best. But I think that apps and tools, and other ways of expressing oneself to friends, are getting wise to the imperfect... Read More

Cold Noodles with Spicy Eggplant and Cucumber Salad
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This recipe is really 3, 4, or 7 different recipes bundled into one package: 1. You could make just the spicy cucumber salad. 2. You could make just a spicy eggplant salad. 3. You can make a spicy eggplant and cucumber salad. 4. You can make just spicy cold noodles. 5-7. And you can toss those noodles with either one of, or both, these chilled salads. But if you have eggplant and... Read More

Heirloom Bean Salad with Roasted Garlic Scapes
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So after this year’s Fourth of July barbecue, where I consumed lettuce wraps packed with meat, a hot dog, a chicken burger, a kielbasa, and some wings, I decided to go easy on my lunches the following week. I propped my kitchen stool below the highest cupboards to look for some whole grains to make a refreshing salad with—maybe quinoa, maybe spelt, or some neat-o ancient grains would be found there,... Read More

Guacamole à l’Obama
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It’s been a while since I’ve dedicated a recipe to our Commander-in-Chief. I figured it’s good timing, with the 4th of July upon us. But more importantly, because President Obama took a moment to Tweet about his guacamole persuasions on Wednesday. This was during a Twitter chat where Obama invited questions about healthcare with the hashtag #AskPOTUS, a very noble gesture. Then a Twitter user named @JGreenDC digressed by asking... Read More

Pasta with Kale and Beet Greens Pesto, Summer Squash, Sausage & Swiss Chard
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The season of summer CSAs has begun! This recipe’s title might sound slightly ridiculous, but then if you’ve just begun a summer CSA too, you will probably be able to relate. You’ve got greens coming out of your ears, and you need to find a use for them, quick. My friend Wen-Jay Ying, founder of Local Roots CSA once again put me up to the challenge: to cook everything... Read More

Pan-Roasted Monkfish with Spinach, Snap Peas and White Wine Sauce
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It’s true: Monkfish is one of the f’ugliest fish in the world. But you wouldn’t know it when it’s served to you. Or, when you buy some fresh fillets and pan-roast them just like any other fish, finishing them with a splash of white wine and butter mixed into the pan to drizzle on top. Yes, even when you’re actually cooking a raw thing to plated dish (in mere minutes... Read More

Chicken Salad with Tomato and Artichoke
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Sometimes you just need that combination of cool refreshment and savory satisfaction. I think that’s when chicken salad comes in handy. It’s a casual summer treat, but it usually only comes about once you’ve had your fill of both types of extremes—too many cold, vegetable-based meals one day, and a whip-cracking, bulldozing heavy meal with meats or poultry another. I guess what I’m saying is that leftover, roasted chicken salad with crisp vegetables... Read More

Shaved Asparagus and Radish Salad
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In a pinch, I’m a sucker for slicing ‘em up raw. No, not a raw foodist, and yes, hate it when restaurants charge $15 for a plate of a few slices of freshly shaved zucchini or mushrooms drowned in olive oil and call it something like “carpaccio” because I know they only sliced maybe a fifth of one zucchini or just one mushroom to make a whole plate of... Read More