Category Archives: Uncategorized

  This classic almost-from-scratch dish is a great side for a Mexican meal. 1/2 c chopped white onion 1 cup white rice 1- 7 oz. can of salsa of your choice salt oil Preheat oven to 350F Sweat onions in … Continue reading →

I threw this together from stuff I had in the fridge, and it was so so good that I thought I should write it down. There’s not a single component here that couldn’t swap out—lentils for the beans, Italian dressing … Continue reading →

Makes two crusts 2.5 cups/12 oz. all-purpose flour 1 c water+ 1/4 cup cider vinegar (add ice cubes to make it colder, but don’t get them into the dough) 1 T sugar 1 t salt 1/2 # unsalted butter cut … Continue reading →

I was inspired to make this after my friend Paul Clark reminisced about eating it in London. I’d never tasted it before, but after looking up a recipe online, decided to give it a spin. This recipe was inspired by … Continue reading →

This recipe, adapted from allrecipes.com, came my way via my CSA, Boistfort Farms. The box often contains fresh herbs (in this case, lavender) and also comes with a sheet of recipes to help you navigate through sometimes-unusual produce. I don’t … Continue reading →

Beef Stew with Rice, Onions, and Tomatoes (Boeuf A La Catalane) Source: Mastering the Art of French Cooking Vol I, by Julia Child, Louisette Bertholle, and Simone Beck — Copyright: 2001 by Alfred A. KnopfServes 61/4       pound  chunk of bacon … Continue reading →

I started with a recipe from Gourmet, but it veered pretty wildly off course as I put the salad together. Note to anyone who had this at Boyd’s party: I thought the final product could use a lot more butternut … Continue reading →

(I’m copy/pasting this entire email from Mal Daly into the files, both for historical context and also because I’m on deadline and don’t have time to scrub. I will make this with mussels when I do.—AW) When I was in … Continue reading →

  This dish is better the second day. As an alternative, remove the meatballs and carrots at the end of cooking, and partially puree the stew. This refines the dish somewhat. Meatballs: 1 pound ground beef 1/3 cup coarsely grated … Continue reading →

2 tablespoons olive oil 2 garlic cloves, minced 1/2 teaspoon turmeric 1 2/3 cups water 1 teaspoon lemon zest 1/2 teaspoon coarse kosher salt 1 1/2 cups plain couscous 1/4 cup chopped fresh cilantro 2 tablespoons fresh lemon juice Heat … Continue reading →