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The whole dish

Make salmon, farro for spring cleanse

It’s time for a spring cleaning — and not just for our living spaces. Our internal environments need cleansing, too. Make the switch to more wholesome, lighter ...

Carrots in pastry make veggie Wellington

I love a classic recipe reinterpreted for modern times and diverse diets. Take beef Wellington, for example. I love the concept. I love the presentation. I love...

Fresh tarragon flavors classic chicken

Dill was the darling of my latest column in the newspaper’s weekly food section. In concert with its relatives cilantro and parsley, dill not only headlined a h...

Feathery fronds

From medicine to pickles, Dill has been tickling our tastebuds for at least 5,000 years

Symphony of citrus makes salad sing

Seasonal side dishes are giving way to asparagus and anything else green. It’s hard to give citrus the cold shoulder, though, when grocers are selling nearly al...

Skillet pie combines quiche, spanakopita

It’s flexible enough for any filling, delicious at room temperature and a cinch to make ahead. For all these reasons and more quiche is my go-to brunch dish, re...

Carrot cake perfect for Easter

“Rabbit food” doesn’t excite me all that much — unless we’re talking carrot cake. This longtime birthday favorite also is perfect for Easter, particularly on ye...

Hail to the Hass!

Springtime shades of green aren't apparent only in sprouting bulbs, leafing trees and shamrocks. Avocados, grown and harvested in California, start to hit their...

Celebrate the humble meatball

Grocery shopping around 10 o'clock at night has its advantages. I'm not just talking about fewer customers in the store, surfaces that haven't been touched as f...

Old-school plant proteins

Popularity of plant-based proteins has proliferated amid the pandemic. It's true these products already were on the rise - as much as 60% in some grocery catego...