Now that it’s fall, can we talk about butternut squash for a minute? I love its flavor, but I have to confess that I find it to be kind of a pain to break down. It’s such an awkward shape to cut, and I’m short enough that it’s difficult for me to get good leverage …
Make ahead
This cocoa nib semifreddo might be the easiest fancy dessert I’ve ever made. It has three ingredients (well, four if you count the pinch of salt), it requires about 10 minutes of active work, and it doesn’t require any special equipment like an ice cream maker. You just need some kind of mixing apparatus (anything …
I am an inveterate procrastinator. In school, I was one of the kids who stayed up into the wee hours of the night the day before the project or paper was due, frantically trying to get the thing done. From elementary school onward, it only got worse. In college, I felt pretty good if I …
Here. Have a cookie. These cookies are delicate, buttery and limey. True to their name, they are meltingly tender from a generous amount of confectioners’ sugar and a little bit of cornstarch. Apart from the addition of lime juice and zest in the dough, these are much like many slice-and-bake butter cookies (and some of …
This salad is creamy and tangy and salty and earthy. The lentils give it a heartiness while the arugula lightens the dish and adds some much needed greenery. But what makes it work is the pungent bite from the shallots and the acidity from the red wine vinegar in the dressing combined with the creamy …
The Green City Market is finally back outside, which means my Wednesday mornings are occupied with shopping for local produce. It’s been a late spring rendering the early markets a little more sparse than usual. The first week there were almost more storage apples and overwintered potatoes and frozen berries and pickles and preserves than new crops …