*serves four 1 1/2 large English Cucumber, thinly sliced, preferably using a mandoline 1/4 cup of brown rice vinegar 2 teaspoons of sugar 1 te...
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Time. There never seems to be enough of it. Sometimes I wonder, what would I do if I had more time? Would I read more? Exercise more? Cook more? S...
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*Serves two to three 4 red bell peppers, stems removed and seeded 3 tablespoons of olive oil 1/2 tablespoon of balsamic vinegar kosher salt ...
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I’m partial to soup. “Bowl food” as Sara dubbed it, is my kind of food and this, among other things such as our husbands' bordering-on-obses...
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There's nothing more weekend-y to me than a homemade pizza. We make a fair amount of it in our house. We pour ourselves a glass or two of wine, th...
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Serves four 1 small or 1/2 large jicama, peeled and diced into bite-sized cubes 1/2 pint of small cherry tomatoes 4-5 large romaine leaves, was...
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Serves four 1 small watermelon, preferably seedless — cut into balls using a melon baller 1 handful of fresh mint, roughly chopped 1/4 cup ...
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Serves four 1 large butternut squash extra virgin olive oil salt and freshly ground pepper 1/2 teaspoon of ground cinnamon 1/4 teaspoon of ...
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This post originally appeared in The Kitchn. Wishing you and your loved ones a happy, healthy, and prosperous 2011! My family, being Russian, c...
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I’ve talked a lot about crêpes in the past — I grew up eating my grandma’s thick, buttery ones (we called them blini) and later my mom’s....
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Serves four to six For the tomato sauce: 1 28 oz can of diced tomatoes 1 clove of garlic 6 sprigs of fresh oregano, stems removed 1 teaspoo...
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*Serves four 2 tablespoons of butter, divided 1 cup of polenta 5 cups of water 1 cup of grated sharp white cheddar cheese 2 spring onions (...