Photo by Andrew Scrivani The snow is back. I was so opimistically sure it was gone for the season that I shrugged off the forecast, then woke up to a layer of white on the deck. Suddenly, my light and lovely salad cravings were gone, displaced by a desire for wintry, meaty stews. Like this one. It's a recipe from my next cookbook, Cook This Now, a seasonal diary of what I cooked every month last year, each month its own chapter. And as I promised before, I'm going to give you a sneak preview of one recipe per month... | Continue »

A lot happened in 2010, but topping the list was the completion of a new cookbook I am really excited about. Inspired by the farmers’ market and my crazy cravings throughout the year, this book reads almost like a kitchen diary—it’s filled with personal anecdotes and the recipes reflect exactly how I eat throughout the changing seasons. Expect loads of kale (which I love and is easy to prepare) and no fava beans (which I also love, but are such a pain in the you-know-what that they are restaurant-food-only in my life). No title yet, but the phrase “excellent eating”... | Continue »

Roasted vegetable season is here and I, for one, am embracing it with reckless abandon. I particularly love roasting cruciferous vegetables with whole cumin seeds. Not only does the cumin act as a natural remedy to help reduce the dreaded intestinal gas factor, but it adds a pleasant earthy flavor to balance the assertive tang of the veg. Roasted cauliflower makes a nice and simple side dish (even Dahlia will eat it if she's distracted enough), but the other day I made it into lunch. I aded a topping of salted yogurt (which is simply a good, full fat yogurt... | Continue »