Mom 100

Bookstore

When I was 7 my family moved from New York City to Westport, CT.   My father was the catalyst for this event.  My mother could not have been less happy.  To this day she will tell people that “you can still see my heel marks on exit 17 when Peter turned off the highway.”  She had lived in Manhattan since birth, and the move to the suburbs was a terrible plot twist in her urbane life. But there we were, in the suburbs, with a yard and a basement, and shortly two cats, and a town with a Main Street.  …

Read More

True Confessions: Embarrassing Mom Moment Number….Oh, Pick a Number

This is the first year since my 14-year old was in preschool that I have not been a Class Mom.  I’m not complaining, I’m not bragging, I’m just stating a fact.  Sometimes I’ve offered; my kids used to ask me to volunteer for this role all the time.  Now I think my 14 year old would rather eat his own shoe rather than have me waltz into his classroom and start pinning up Thanksgiving decorations. Sometimes I was drafted; I would get a frantic call from the division rep saying, “NO ONE wants to do it this year, PLEASE would …

Read More

Anatomy of a Cookbook Photo Shoot

The writing and publishing of a cookbook is a real process.  Interested in immediate gratification?  Oof, this is not your line of work. The manuscript for Dinner Solved is finished, it’s being edited by my excellent editor Suzanne Rafer, and we are spending the entire week shooting all 100 recipes (plus variations!) in the book. I absolutely love this part of bookmaking . First, the photographer of the book is my good friend Todd Coleman. He’s so talented it’s stupid. And he has assembled a team of cooks and assistants who are so top notch it makes me weepy.   And then …

Read More

Red and Yellow Beets and Sauteed Beet Greens

  I know that you’re supposed to cook the beet greens when you buy fresh beets.  I know it, and I don’t do it.  I trim them off, and set them aside with good intentions, and then I get too busy to deal with them and then when they finally wilt and languish on the counter, I say, “Oh, well, too late now” and I throw them away. But this weekend I bought several HUGE bunches of beets, and there were so many perky leaves attached to them I was unable to justify letting them go to waste.  And now …

Read More

Standing Rib Roast for a Small Crowd

{NOTE: During several seasons of Downton Abbey I decided to cook dinners to eat while watching the show that somehow felt kind of Downton Abbey-ish to me.  No claims to authenticity, truly, but a fun little project.} This is this week’s Downton Abbey recipe post, and a culinary commentary on the changing times of the English aristocracy in the early 20th century.  Ok, no it’s not.  It is a commentary on the fact the normally exorbitantly priced prime bone in rib roast was on crazy sale at one of my favorite supermarkets and it seemed fitting to make a patrician …

Read More

5-Ingredient Pasta #5: Chicken and Mushroom Marsala Rotelle

This Chicken and Mushroom Marsala Rotelle is the definition of winter-hearty, and weeknight friendly.  And don’t we all need more pastas like that in our lives? What is Marsala wine? Marsala is a fortified wine made from white grapes aged in a cask.   Fortified wines are strengthened and stabilized with the addition of another alcohol, such as brandy, which deepens their flavor and also boosts the alcohol content (but as with all boozy beverages, the alcohol burns off in the cooking, just leaving behind the flavor, which enriches whatever dish you’re making). Marsala can be sweet or dry, and dry is …

Read More