In the midst of winter, I enjoy a warm lunch salad. For this, sturdy greens make a great base. I bought a gleaming bunch of mustard greens recently- they were so fresh and healthy that they appeared to be lit from inside. As I got out my trusty Lodge pan and gently warmed some oil and garlic, I was reminded of another dish that I simply adore: my mom's tomatoes Provencal. At that point I knew I simply had to merge the two ideas into one.
Read MoreThis is such a bright, flavorful dish: leeks drizzled with a garlicky oil, roasted and then topped with breadcrumbs toasted with grapefruit zest and juice.
Read MoreWhen the weather shifts towards a decidedly fall-into-winter temperature range, my cooking shifts too in an almost subconscious way. I like the way this makes me feel connected to the natural patterns of the world around me. The produce at the farmers market has been glorious of late: the deep greens of the lettuces, kales and their kin and the rich sunset-like hues of the tree fruits, winter squash and cruciferous clan. You almost can't avoid making a casserole or two and such was the impetus for this simple, satisfying bake.
Read MoreA wonderfully flavorful way to use an entire bunch of radishes (greens too!), and who doesn't want pistachio-yogurt sauce?
Read MoreCreamed anything is pretty great, but creamed kale topped with garlicky breadcrumbs? Heaven.
Read MoreThough I'll always prefer lobster rolls, a good shrimp roll is a fair second!
Read MoreI adapted this in a few slight ways from Ina Garten's Spinach Pie recipe. It's wonderful both ways, but I prefer my version.
Read MoreAn absolutely divine, perfect dish adapted from Cooks Illustrated. This is a time-consuming dish but well worth it. This recipe makes four Kievs; even if you don't plan to eat all four at the time of making, make them all and freeze your extras. You'll be glad you did!
Read Moremusings from a stay-at-home, cooking-obsessed mom
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