Savory Chickpea Stew with Spinach and Lemon
Commonly used for dishes like hummus or whole in salads, the chickpea has a much broader potential in the kitchen.
Dana Jacobi
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A Summery Shrimp Stir-Fry
Chinese cooking calls for thoughtfully combining the artistic and the practical. This dish balances sweet, tart, earthy and bright seafood flavors in foods that are crisp, tender, chewy and juicy with just enough salt to enhance them all.
An Easter Egg Story
Easter usually falls around my birthday, and so Easter eggs have often been part of my birthday celebrations. We also came up with creative uses for the eggs, like this…
Brussels Sprouts with Tuscan Flavor
Tuscan cooks make everything green taste great, including Brussels sprouts. The Tuscan approach is a simple one and usually involves olive oil.
New Irish Cooking
On St. Patrick’s Day, the air will be rich with the aromas of cabbage, corned beef, crusty Irish soda bread and perhaps a stew studded with potatoes and carrots. These traditional Irish dishes, nostalgically enjoyed by Irish-Americans and other Americans feeling Irish for the day, are a far cry from what is on many Irish tables today.
A St. Patrick’s Day Salad
If you think food that celebrates St. Patrick’s Day means corned beef and cabbage with boiled potatoes, it’s time to update your thinking about Irish cooking.
Bake Your Valentine a Surprise
For Valentine’s Day, I have moved from producing elaborate candlelight dinners to sharing simpler culinary seductions. This year, honoring the tradition of red for romance, I am making a less-traditional fruit-based dish.
Catfish Makes a Winning Dinner
This colorful dinner combines contrasting textures and bold flavors that are comforting and healthy.
Sicilian Cod: A Mediterranean Experience
This lean, flaky fish is a mainstay of the New England fishing industry. With a mild, sweet flavor, cod is perfectly suited for the bold Mediterranean flavors it is paired with in this recipe.
Learning the Tricks of the Trade
At least sixty percent of us learn kinesthetically, that is, by doing. In addition, performing meaningful tasks, especially unfamiliar ones that a novice cook is likely to encounter in the kitchen, builds confidence. Lack of confidence is a barrier that keeps many people out of the kitchen in the first place.
Making Ratatouille a Main Dish
Offering a final burst of colorful life, farmers’ markets and home gardens are currently overflowing with deep purple eggplant, red and green bell peppers, heaps of summer squash, juicy tomatoes and basil in bunches as big as bushes. Which, of course, can only mean one thing: It’s time to make ratatouille.
Gazpacho Meets Bloody Mary
Spanish cooks who endured hot Mediterranean summers combined bread, vinegar, oil and garlic to create a refreshing dish to help cool off. I was inspired to add horseradish, giving this version of Gazpacho the zesty kick of a bloody Mary.
What Makes the Best Food Choices
We are bombarded on a daily basis with news about the latest “Super foods” and the remarkable health benefits of the Diet du Jour. But when it comes to my health, I prefer sticking to tried and true research-based advice from respected health organizations.
A Grill, a Green Salad, a Great Dish
One of my all-time favorite dishes illustrates how, using the right combination of ingredients, simple dishes can be outstanding. It is a dish I discovered while traveling in Italy and it is made using just four ingredients.
