Roasted Asparagus
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Nothing could be easier than roasting asparagus. The great thing is that this simple preparation is the way asparagus shine most!
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Featured Recipes
Strawberry Jam/Sauce
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This is a very loose jam that also makes a great sauce for ice cream.
Read MoreZucchini and Feta Fritters
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These zucchini-feta cakes are one of my favorite treats. They are beautiful, delicious and can be made in advance. I rarely fry them, instead cooking them like pancakes on a hot griddle. Serve with Greek yogurt.
Read MoreMark Bittman’s Potato Salad With Capers, Shallots and Mustard
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Finally, a mayo-free, "adult" potato salad. This one is delicious and always a hit!
Read MoreMuffins, Base recipe for our favorite
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Thiswhole-wheat muffin recipe, from Mark Bittman, is infinitely adaptable and very good. I never make this plain recipe but this is what all my other muffins are built off of.
Read MoreCompost Salad
/Take: whatever kind of lettuce/greens you have (I like mesclun, herbs, endive and radicchio) and everything else you have that you like; toss together in a bowl with dressing; put on a plate. Today, for example, I used mesclun, herbs, romaine (I find the crunchiness of the stems very pleasing), a tomato, the two remaining potatoes from the potato salad, the remaining roasted veggies from a few days back, the extremely small part of the avocado that Oliver didn’t want, leftover celery root-apple salad…you get the drift and why I call this compost salad.
Now, I must say that I feel strongly that you make your OWN salad dressing. A simple vinaigrette is NOT hard (see recipe below) and is infinitely better and better for you than store bought. I like a nice crunchy cracker on the side, like Finn Crisps which are 100% rye so a nice earthy flavor.
Beet, Orange and Goat Cheese Salad
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This is a classic combination, but one that never disappoints. It doubles, triples, etc easily, and if you don't have or like goat cheese, feta is also nice.
Read MoreSoupe à l’Oignon Gratinée
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This recipe, from Ali-Bab's “Gastronomie Pratique,” first appeared in The Times in a 1974 article by Craig Claiborne. I discovered it in a 2007 NY Times Magazine Recipe Redux by Amanda Hesser. It's been a favorite ever since- decadent, simple, hearty, fabulous.
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