Recipes

Some like it hot – But not in the kitchen in summertime

I’ve written before about my love of traditions. I love the fact that my family decorates our Christmas tree together every year and eats the same cookies, drinks the same eggnog and listens to the same music. I love that we always dyed Easter eggs together and still, to this very day, ...

Recipe: Pasta with sauteed kale, toasted bread crumbs

There are lots of varieties of kale on the market. They start appearing now and stay seasonal all through the winter. You can play around with any and all of them in this recipe. You also can use other dark greens, like mustard greens, collards, Swiss chard … even chopped broccolini or ...

Famed Boston physician and his tasty namesake pudding

Although I lived in Boston for many years, I seem to have suffered the problem many people have when residing in old cities – that is, not paying attention to the history that lay directly beneath my feet. I’m specifically referring to Boylston Street, which I saw as nothing other than a ...

A yummy Spanish tortilla without all the calories

Growing up in the Southwest, a tortilla was a thin flatbread used to wrap around grilled meat and make tacos. I was in my 30s before I visited Barcelona, Spain, and was served a Spanish tortilla – a completely different dish – and I fell in love instantly. A Spanish tortilla is something ...

Three-melon soup is a summer showstopper

Three Melon Soup, a real showstopper, is as much fun to look at as it is refreshing to eat. The key, though, is to start with the ripest and most fragrant fruits available. In the case of cantaloupes and honeydews, the first move is to smell the stem end to make sure it smells strongly of ...

A fun kitchen project is home-baked soft pretzels

You know pretzels and have probably eaten them in many different forms, but do you know how they’re made? They begin with a dough, not unlike any you’ve made before, with flour, water, yeast, salt, and butter. After fermentation, to help get that tang we all love, they are shaped into the ...

Paella doesn’t need hard-and-fast rules to come out great

I finally got a chance to use that authentic Spanish paella pan I received as a gift. It boasts a unique construction that is the complete opposite of modern cookware design: Perfectly round and flat, with gently sloped sides, surprisingly shallow, and made from a thin sheet of dimpled carbon ...

Stone fruit, almond upside-down cake is summertime treat

This recipe for stone fruit and almond upside-down cake works equally well using any kind – or a mix of every kind – of stone fruit, including plums, apricots, nectarines, peaches and plumcots. The appeal of the mixed-fruit version – the rainbowlike beauty of the unmolded cake in concert ...

This summer berry trifle is perfect for a July 4 barbecue

The stars aligned when our forefathers signed the Declaration of Independence right in the middle of berry season. And while maybe that wasn’t part of Thomas Jefferson’s agenda, we really ought to take advantage of it. This Summer Berry Trifle from The Culinary Institute of America is ...

Next time on the grill, consider going big – dinosaur big

Beef ribs are all the rage in the barbecue world these days. I first saw beef ribs 20 years ago in Nassau, Bahamas. Looking for the best local food, I asked a taxi driver to take me to his favorite restaurant. He took me to a barbecue shack way off the tourist path and introduced me to the ...

Step aside, ribs: Leg of lamb can also be wood smoked

It’s summer in the Barbecue Belt of America, where the smell of slow-burning hickory never quite fades. In other regions, wood-smoking is left to the professionals, because the technique is thought to be too challenging, time-consuming, and just overall intimidating for the home cook. But at ...

Salmon with zingy pepperoncini-lemon sauce

Throughout New England, the traditional entree of choice for dinner on the Fourth of July was salmon served with a side of peas. This happy pairing capitalized on the region’s seasonal bounty: It just so happened the salmon were running and fresh peas were at their peak at the very moment ...

Greek twist on classic Middle Eastern tabbouleh salad

This is a Mediterranean twist on tabbouleh, a classic Middle Eastern bulgur wheat salad, with very approachable flavors. It can be served as a side dish or a main course, and even as part of a creative appetizer or meze spread. It’s also a great portable dish, perfect for bringing to a ...

Meat and potatoes made healthier as dinner salad

Generations of Americans have grown up heralding meat and potatoes as the classic dinner of choice. Who doesn’t love the taste of that time-honored combination, filling our bellies with the comfort of a juicy, fatty steak and fluffy, carby spuds? Just thinking about it is enough to make us ...

Quick, easy, nutritious breakfasts: Green smoothies

I’ve always been a fan of quick, convenient meals, especially for breakfast. I spent almost three years commuting from Manchester to Boston, and I learned pretty quickly that if breakfast wasn’t something I could eat in the car, I wouldn’t be eating breakfast at all. Now, as a new mom to ...

Green beans as the main dish for dinner? Stay with us

Sometimes I just crave a big serving of green beans. You too, right? Hear me out. Green beans make one of my favorite veggie-based meals. They are loaded with vitamins – particularly C, A and harder-to-get K, and have only 30 calories a serving. But here is the real reason why I love green ...

Two side salads that play nicely with grilled food

Mother’s Day has really co-opted brunch (we get it – mimosas), but dads deserve their special thing, too. Luckily, Father’s Day falls right in summer’s sweet spot, just in time for June’s inaugural grilling. It may be a cliche, but if your dad is like the ones we know, you’re not ...

Why yes, potato doughnuts WERE a big thing in the US

Here’s a thought for you to ponder: Sometime, in the distant future, many of the fast-food outlets we currently take for granted could simply disappear. No more Dunkin’ Donuts, no more Wendy’s, no more Domino’s. Really, it’s not that far-fetched. The last 50 years have seen the demise ...

One-skillet flaky fish tacos with vegetable slaw

A good fish taco is in a class by itself. My kids tried their first in a beachside restaurant in Florida, and suddenly the world of tacos had a new category. And as any mother will tell you, when fish comes in a form your kids can embrace, that’s a beautiful thing. Sometimes the fish is fried ...

Warm steak and potato chip salad is a good Father’s Day dish

In honor of Father’s Day, I’ve conjured up a recipe featuring an arsenal of steakhouse delights, starting with steak itself and including potatoes, spinach and blue cheese. But I’ve prepared and combined these ingredients in a way that’s slightly healthier than usual, namely in a salad. ...