recipe

Why I Don’t Hate Making Dinner, and Why I’m Not Embarrassed About It

Where to begin? Last week Virginia Heffernan got very ornery in The New York Times Magazine about what she perceives as the pressure from us collective food writers — especially those of us who write about families and cooking — to cook, and to like it.  If you read her piece you may be wont to believe that those of us who not only have the audacity to cook for our families on a regular basis, but also to share this information with others, devote the rest of our time (when we are not making everyone else feel like crap for not …

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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 …

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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 …

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10 Ways to Top a Baked Potato

A baked potato is so lovely just on its own, with a pat of good butter, a sprinkle of coarse salt.  But it can also become dinner; a wonderful translators of leftovers into a meal, and a way to serve myriad people at the table with the odds and ends that are in the fridge. First of all, here’s how to bake that potato. 1. Meatball Baked Potato “Sub” Give your baked potato an Italian-American accent with mini meatballs, a generous spoonful of tomato sauce, and a shower of grated Parmesan cheese. You can also halve large meatballs and tuck …

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Peach and Roasted Red Pepper Salsa

I was at the market the other day and peaches were on sale for $.49 PER POUND!  $.49!  How many pounds do you think I bought?  The first person to guess correctly gets a copy of The Mom 100 Cookbook. And then the insanity begins, woman against peaches.  My kids can pack away a couple of peaches each during a summer day (and so can Gary, but he likes his peaches hard and crunchy, like an apple, which he got from his mom, which disturbs me, but since he is an otherwise good person I am willing to let this …

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A Father’s Day Menu for Gary

This is what will be going down at our place on Father’s Day.  Boy, I sure hope the kids give Gary a coupon for a night off of dish washing…. APPETIZERS Scallop and Pancetta Kebabas with Balsamic Glaze The good news is that this glaze is lovely on chicken, cod, salmon, and pork as well.  The tanginess of the balsamic vinegar plays very well against the sharpness of the mustard and the sweetness of the brown sugar.  Little slivers of pancetta interspersed between the scallops add such a sly little salty hit (and regular bacon can certainly be substituted). Deviled …

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