This citrus avocado and shaved fennel salad is just the thing to get you out of a salad slump. It’s simple and colorful and replete with bright acidity. It’s the kick in the pants I need around the end of February, when winter feels interminable and I crave something that feels like sunshine on a …
Salad
Fall has always been my favorite season. Lately, I’ve been focusing on the particular pleasures of the autumnal shift. The apples and the sweaters and the foliage and pictures of my friends’ with their baby on her first visit to a pumpkin patch. Stuff that makes me feel good. Like new socks. My dog’s tentative …
When I get overwhelmed by things beyond my control, I distract myself by turning my attention to the simple and the routine. Exercising, walking the dog around the neighborhood, cooking the kind of nourishing meals that I know so well I can make them without thinking. Which brings me to this cabbage. Cabbage. It’s such …
I’ve been on something of a pea kick. I’ve been zizzing them with mint and olive oil and slathering them on toast, I’ve been tossing them with spring onions and spring garlic and bits of smoked mozzarella and piling them on thinly stretched dough for a seasonal take on pizza, but I haven’t stopped there …
April Bloomfield’s first book, A Girl and Her Pig, was a big deal in the food world when it came out a couple of years ago. I heard plenty about it, but because I was vegetarian at the time, I mentally added it to the stack of meat-centric books that just weren’t for me and …
It is officially spring. But official spring never feels like the spring that exists in my imagination. The mud-luscious and puddle-wonderful spring with green shoots and sun peaking through rain and warm breezes and new beginnings. Official spring in Chicago is something altogether different. It is one day in a series of false starts. It is …