Flowers are nice. Perfume is nice. But rhubarb-ginger fool is even better.(Even if you had to make it yourself.) Actually, it’s not called “Mom’s Secret Stash” – t… more →
cookbooks for dinnerwrote 1 month ago: Flowers are nice. Perfume is nice. But rhubarb-ginger fool is even better.(Even if you had to make i … more →
wrote 2 months ago: “I trace my finger down the ingredients list. Shallots, check. Tomatoes, check. Cinnamon stick … more →
wrote 2 months ago: “It’s 9 a.m. on a Sunday, and my bathrobe and hair already reek of garam masala — burnt … more →
wrote 3 months ago: It took me a while to learn to love a lentil, but once I did there was no turning back. The absolut … more →
wrote 4 months ago: “I developed a strategy, which was to select the smallest piece I could and swallow it whole, … more →
wrote 7 months ago: For those of us lucky enough to have a working stove, some chicken broth on hand, and … more →
wrote 8 months ago: No, it’s not summer any more. But one summer souvenir that will be coming right along with me … more →
wrote 9 months ago: It’s the first day of school, which means the first day back to work for me after a long Augus … more →
wrote 11 months ago: I’ve been wanting to do a story on seaweed for ages. It’s such an odd bird, seaweed: ub … more →
wrote 1 year ago: Is there a more perfect summer food than fruit salad? Three cool, brilliant, vivid mélanges that ta … more →
wrote 1 year ago: The perfect breakfast…if you’re not a morning person, chances are you haven’t seen … more →
wrote 1 year ago: I set the deadline last week, so the packages have been rolling in at speed. Every season, though, t … more →
wrote 1 year ago: A little rumination about my absolute favorite bitter green. The best part about writing the story … more →
wrote 1 year ago: I haven’t had a chance to post it till now, but this story ran last Wednesday on NPR’s K … more →
wrote 1 year ago: Easy, aromatic, soul-sustaining–there’s a reason fish stews are popular all around the g … more →
wrote 1 year ago: Making the most of too much of a good thing . . . a last hurrah for kitchen gardeners everywhere as … more →
wrote 1 year ago: Today, adventures on the frontiers of homemade ice cream: black pepper, basil and pine nut, onion-ba … more →
wrote 1 year ago: A Kitchen Window story at NPR today on the what, where, when, and how of grilling shellfish. As to … more →
wrote 1 year ago: The subject today: Wheat-Free Noodles, the Joys of. In today’s Kitchen Window story on NPR, w … more →