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October 09, 2012 • 0 COMMENTS
Recipe: Mushroom, Caramelized Onion and Feta Frittata
Serves 8 A frittata is an Italian omelet, but one in which all of the add-ins (cheese, veggies, meat, rice, what have you) are beaten directly into the eggs. For more info on frittatas, and another frittata recipe, click here.) This was born of some extra noodles from a chicken noodle soup which give the... MORE
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October 02, 2012 • 7 COMMENTS
Lunch Circa 1977
Foodwise, my mother was ahead of her time. She wasn’t the only one of course: the 70s were filled with people discovering wheat germ and carob and sprouts and homemade yogurt. And simultaneously diving into the world of cassoulets and paellas and other day-long food projects inspired by far-away lands. But boy, she really embraced... MORE
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September 20, 2012 • 1 COMMENT
Recipe: Fork-in-the-Road Burgers (with a Kick)
Whoo-wee, we love our burgers. They’re grilled summertime bliss, all sizzled up. And as long as the weather is still cooperating, there will be patties on the grill. But after one or two straight-up burgers, many of us crave a little more somethin’-somethin’ — a little more pop and a little more pizzazz and a... MORE
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September 11, 2012 • 2 COMMENTS
What Can My Kids Do in the Kitchen?
Since the publication of The Mom 100 Cookbook, one of the questions I am most often asked is, “when is a good time to have your kids start helping in the kitchen?” (answer: now!), and, “which tasks can kids do at what ages?” Excellent questions, without universally empirical answers, and there are some things to... MORE
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September 03, 2012 • 2 COMMENTS
Recipe: Fork-In-The-Road Great Grilled Cheese Sandwich
There are more than a few ways to make a good grilled cheese sandwich. For the more straightforward and less decadent version, you can use a toaster oven, the regular oven, or the broiler. But the best grilled cheese is made on a griddle or in a skillet. Laura Werlin, author of many books on... MORE
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August 30, 2012 • 0 COMMENTS
Recipe: A Week’s Worth of Bruschetta
A friend of mine bought me a serious amount of gorgeous breads from a bakery that he adores, feeling the need to share what he said was New York’s very best bread, Bien Cuit. When he asked me if I had tried their bread, and I said no, he reacted somewhat like one would respond... MORE
