Cauliflower and Sweet Corn Bisque

The first cream of X soup (or “bisque”) I ever fell in love with was cauliflower. My mom and I ordered it at a diner in New Jersey once when I was little; we ate the whole cup full and had to order another (should have gotten the bowl). That creamy, white velouté was something exotic to both of us, I think, but mild and unassuming at the same time. I found an appreciation for dairy, which my young palate had been … Read More

Peachy Salad with Savory Toasted Oats

Breakfast salad. It’s not something you hear as often as breakfast sandwich, breakfast burrito, or maybe even breakfast lasagna. And no, it doesn’t have eggs to give it that smack of “breakfast” approval. I just had some beautiful peaches and nectarines, and leafy lettuce from my CSA, and I didn’t feel like eating them separately. Or having yogurt with those peaches and perhaps some granola. Then I realized that this crispy oat-flecked topping could be great on a salad instead … Read More

Cold Noodles with Spicy Eggplant and Cucumber Salad

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.

Heirloom Bean Salad with Roasted Garlic Scapes

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, I thought. But I didn’t find those.

Shaved Asparagus and Radish Salad

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 these delicate little slivers. I know it because I can also … Read More

Lemony Pasta with Mushrooms and Fried Kale

These cold, tough months of winter, I’m always in the mood for a warm bowl of pasta. But marinara sauce can get tiresome, and it looks like we’ve got a long winter still to go. So I made this simple pasta with garlic, mushrooms, and crispy slivers of olive oil-fried kale. I had it as leftovers next, and its flavors had really combined and popped. The oil was deep-green from absorbing that kale. It had also absorbed that lemon, softening … Read More

Tomato Bisque with Coconut Milk

What a chilly, rainy start to 2015 in New York. Yesterday found me stomping through the city in a sleeping bag-esque coat that collected flurries, hail, and splatters of freezing rain like moths around a bright red flame. Alright, I guess the precipitation hit everyone else on the streets, too. But my fate seemed sealed toward making tomato soup when I got home–perhaps with toast, or grilled cheese.

Golden Beet and Celery Salad with Pickled Peppers

Aren’t the holidays grand? You get to see your co-workers get drunk on the company tab, eat gingerbread to soak up eggnog, and see strangers dressed as Santa Claus on the subway if you’re in the city like me. Maybe that last part wasn’t a huge bonus of the season. But the point is, you get to party more. Throw off your shoes and–even if you’re not wearing elf socks–enjoy a little whimsy and respite from the weekly dredge more … Read More

Chickpea Squash Tagine

For me, fall is the right time for entertaining. I spent a languid weekend preparing for two back-to-back dinner parties, post-Halloween hullaballoo (I was Kate Middleton for that, did you think you saw her walking down the street in Brooklyn?). It was the perfect antidote to a processed candy-strewn holiday, and one of the dishes I served for my friends was this vegetarian option, which I’ve been eating for lunches since. Like most long-simmered stews and soups, it just gets … Read More

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