Skip to content

American cuisine

Eat Your Vegetables

When I was growing up, I hated vegetables with a passion, or for that matter, anything that was garlicky, spicy or remotely unfamiliar. Fast forward thirty years and it’s like […]

An Updated Classic

The taste of early spring spinach often reminds me of the description of rapunzel in the fairy tale of the same name. Tender leaves of a fantastically GREEN vegetable that […]

Salad for Dinner

Sometimes “rabbit food” is what you want for dinner. *wink* Spring lettuce salad with salt-and-vinegar Roseval potato chips, roasted shallots, hard-cooked farm egg and Parmigiano-Reggiano cheese

Tuesday Snapshot

“Chicken and parsnips” — Roasted parsnips, green garlic, capers and chicken skin “chips” (essentially deep-fried chicken skin seasoned with salt and pepper), lightly dressed with lemon juice

A Greenmarket Dinner

Credit for tonight’s dinner goes to Homer of Homer’s World. Homer doesn’t know it but when I started regular foodblogging in 2008, I decided to really become attuned to what […]

From Market to Table

Sometimes, there’s nothing more satisfying than roast chicken. So simple, and so delicious. Roast poussin, spring vegetables, Chardonnay jus Sliced strawberries macerated with sugar, mint and fresh squeezed orange juice […]