Summer calls out for salads like this one. It’s bold and colorful and crunchy and spicy and refreshing. I’ll admit I don’t think about green beans all that often. It’s not that I don’t like them. It’s just that I forget about them amid the bounty of summer vegetables that are crowding the farmers markets …
Quick and easy
In the summer, I love to make the sort of meals that can be tossed together in a big bowl and served at room temperature. I get cranky in the heat, and it’s better for everyone if I don’t spend much time standing over a hot stove. It’s better still if, after everything is …
It’s getting to the time of summer when it seems that what I want more than anything is a cool drink in my hand. It can be anything from water to lemonade to cold brewed iced tea, but something I’ve done more and more in the last few years is make homemade syrups to add …
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 …
It was a weekend of heat and sweat. Dan and I walked nearly ten miles as we criss-crossed Andersonville and Ravenswood and over to Lincoln Square and into Uptown as we went to open houses for seven condos and one house. We opened closets, chatted with real estate agents, and fell in love with one …
This granola has been a breakfast staple for me for years. I’ve made more batches of it than I can count. It has evolved slowly as I’ve figured out how to make it the big-clustered, not-too-sweet, crunchy-but-not-so-hard-it-scrapes-the-roof-of-my-mouth cereal I crave. There are, if I count correctly, approximately eleventy-billion versions of granola out there. People add …