We’re on the cusp of strawberry season, and I plan to eat as many local strawberries as I can, prepared in as many ways as I can, for as long as I can. First up: my grandmother’s classic strawberry pie, moderned-up in a salted browned butter graham cracker crust. Yeah, you’re gonna want to make this. Get the recipe!
This recipe is inspired by a dish that a colleague many years ago brought to an office potluck. Some 15 years later, it’s still one of my favorite lunchtime salads, and a great side dish for grilled chicken, too. This fantastic salad features whole-grain farro, sweet vegetables, herbs and an easy balsamic vinaigrette dressing. Get the #recipe!
A glut of overgrown arugula in my garden — combined with some beautiful green garlic I scored at the farmers’ market — went into a big batch of spring arugula and garlic pesto this week. It’s fantastic over pasta, or as a condiment for grilled Italian sausages and new potatoes. Get the recipe!
In honor of National Chocolate Chip Cookie Day, which is Sunday, May 15, I give you this: The. Very. Best. Salty. Chocolate. Chunk. Bar. Cookie. Recipe. Ever. I mean, EVER! Get the recipe!
I celebrated Mother’s Day by making my mom a whole bunch of homemade goodies this weekend, including a zesty lemon tart and an antipasti spread. But brunch turned out to be the hit of the weekend, thanks to this Dutch Baby (puff pancake) topped, croque monsieur-style, with ham and Gruyere. Get the recipe!
When I spotted a bin full of beautiful purple and green baby kale at the farmers’ market recently, the farmer and I agreed it would make a terrific caesar salad. And it did. Of course, you could use the traditional romaine lettuce, or do a mix of baby lettuces and salad greens like arugula. Don’t be afraid of the anchovy or raw egg — both are essential to caesar dressing. Give this a try while greens are still in their adorable baby stage. Get the recipe!
Of all the recipes in my “Findlay Market Cookbook,” a simple pasta salad is the one I’ve made most often. It starts with orzo (cooked in vegetable stock for flavor), and has the perfect simple dressing and tons of vegetables. What I love most is that it’s so adaptable; here, I’ve swapped vegetables and herbs from the original recipe to make a perfectly seasonal spring pasta salad. Get the recipe!
Even as the weather turns warmer, I’m not ready to give up oatmeal for breakfast just yet. Steel cut oats are the tastiest, but who has that kind of time in the morning to wait 20-30 minutes for your breakfast to cook? This overnight technique is the best way to cook oatmeal! Get the recipe …
This recipe is an old favorite, clipped from a Williams-Sonoma catalog a bajillion years ago. We’ve made it for dinner a number of times, and then I hacked it as a salad-in-a-jar, which is perfectly lunch-able. The roast chicken and tart apple play beautifully with the spicy pecan dressing. Get the recipe!
