A simple puréed soup is something I turn to often, usually relying on a creamy tomato, but lately I've been relying instead on a lightly-spiced cauliflower soup. Cauliflowers are easy to come by and quite inexpensive at the markets (in Seattle anyway), so as you sit and wait for true spring produce (peas, favas, asparagus!), this is a good recipe to tide you over. 

We had some friends over for potluck dinner a few weeks ago, and one couple brought some fennel and citrus to roast, inspired by a recipe in the Jerusalem cookbook. Right before pulling them out of the oven, my friend Olaiya tossed in a generous handful of kalamata olives. The result was one of the more glorious things I've tasted coming out of a roasting pan: warm and citrusy with a salty kick from the olives and a slight bite from a mustard vinaigrette. Since we shared the steps for making perfect stovetop millet with you yesterday, I decided to recreate this flavor combo for you in make a substantial millet side dish. More

You may be thinking that a recipe for a thick, hearty soup is a bit odd considering that yesterday was the first day of spring. But this Spanish bean soup is not just any soup. Rather, it is a soup sent straight from the soup gods (if the soup gods took the form of my future mother-in-law).

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Millet is an ancient seed, originally hailing from Africa and northern China, and it remains a staple in the diets of about a third of the world's population. Rich in iron, B vitamins and calcium, millet has a mild corn flavor and is naturally gluten-free. Sure, on first glance you might be tempted to think that raw millet looks like birdseed. But these little yellow beads have a really lovely and light texture when cooked, are relatively quick-cooking because of their small size, and are incredibly versatile in dishes ranging all the way from breakfast to dinner. More

Lately I've been looking to add more healthy seafood to my diet without breaking the bank, and while canned fish will never have the allure of a fresh filet, today's good-quality canned salmon is not the fishy, bone-studded mush you may be picturing. The boneless and skinless fish — once flaked and mixed with brown rice, cilantro, shallots and lime juice — cooks up into crisp-edged cakes that make an easy and satisfying weeknight meal, especially when topped with a dollop of Sriracha-spiked mayonnaise.

When I see cabbage at the market, I think about it in one of two ways: coleslaw in the warmer months or braised red cabbage in the cooler months. Sometimes I'll make an Asian-type salad with peanut dressing that veers from this, but generally I sit pretty reliably in the two camps. This week, Mark Bittman set me straight. There is, indeed, a whole other world of cabbage that goes far beyond braising and chopping it for slaw. More

As we close out Lunch Week we had to point out these sweet lunch bags that just went up at the Food52 Shop. These waxed canvas bags have a special pocket -- want a closer look? 

I've had the good fortune to work from home the past couple of years, and my stomach and taste buds are very thankful for it. The extra flexibiltiy means lunches no longer have to fall in the categories of cold sandwiches or microwaveable meals. My lunch can be more versatile and spontaneous just like my work day at home. I just need a few key ingredients: More

Do you have trouble remembering to take your lunch when you leave for work or school? There are few things more frustrating than spending the time to pack yourself a healthy, delicious lunch only to forget it in the morning rush. Here are five little tips to help you remember. More