Miso is one of those things we like to keep around, but don't use very often. We're always looking for ways to use another spoon or two of miso; after all, we can't eat miso soup every day. (Well, we ...
Rich and comforting, sweet potatoes are an ideal soup ingredient. Pairing them with tempeh and warm spices makes for an even heartier nutrition-packed meal. With a dollop of tangy yogurt and sprinkle ...
This dish of slowly roasted fall vegetables with cheese is our last entry in a week of recipes that take advantage of the delicious local feta cheese we have in our fridge. We didn't get a shot of t...
We're big fans of the Mediterranean and Middle Eastern parsley salad tabbouleh. We frequently make it ourselves - see our recipe here. We had a bunch of fragrant parsley last week, a gift from our aun...
Yesterday we showed you the local artisan goat feta that we're spotlighting this week. Local cheese like this (and the Consider Bardwell Dorset cheese that Nora showed us this morning) can be expensiv...
It's that time of year when winter gourds start tumbling across farmers' market tables and we become reacquainted with our ovens. Here's a little recipe for a warm and savory main dish pie featuring w...
Ever since we saw Mark Bittman's recipe for baked eggs with prosciutto and tomato, we knew we had to try it. We were also inspired by the delicious baked eggs with cream and thyme at Balthazar in New ...
An egg on a crispy slice of toast is an essential part of our morning routine. We usually buy whole grain or oatmeal bread, but when we ran out of bread a few days ago, we decided to plunge into bakin...
Ursula turned two yesterday, so we had a little party. We don't do much sugar with her, but I was told by a trustworthy source that she needed "a proper cake." So I set out to develop a cake recipe t...
Like quinoa, amaranth is an ancient, protein-packed seed. The tiny poppy seed-size "grain" was a staple of the Aztecs and Mayans. We must admit that we initially weren't quite sure about amaranth, tho...
We've had good tempeh and we've had mediocre tempeh. At its best, the soybean cake is rich and nutty. At its worst, tempeh can be bitter or bland. We grew up eating tempeh and enjoy its earthiness, bu...
We ate out a few nights ago and had Boquerones (Spanish white anchovies, cured in vinegar and packed in oil) over a warm Caesar Salad. Last night I wanted it again, but I had a few limitations. ...
Cultivated in the Andes for over 5,000 years, quinoa has been called the "mother grain" and "the gold of the Incas." Today, the popularity of quinoa (pronounced KEEN-wah) is growing steadily as people...
Ratatouille is the quintessential late-summer dish. Not only does it make short work of extra produce, but it fills your kitchen with such a comforting and homey aroma that you might never want to lea...
Here is a simple, nourishing side-dish for fall: a light (no cream) gratin with shredded kale and potatoes. Our local farm has potatoes galore right now, and the kale is starting to be really deliciou...
We've been thinking a lot about seasonal transition dishes lately, and warm grain salads fit the bill perfectly. One of our favorites pairs the earthy comfort of a lentil and farro pilaf with a crisp ...
A version of this post was originally sent to our email subscribers on August 14th when tomato season was just starting for us. To receive Sara Kate's weekly email, sign up in the column to the left o...
We usually have very mediocre results when cooking fish (consider it our kitchen nemesis), but we were inspired by Faith's review of Emeril's Fish Provencal, which seemed foolproof in its simplicity. ...
We've started referring to this as our "ease into fall" salad! We can eat it hot or cold depending on the mood of the day, and the earthy flavors of the rice and roasted veggies help us look forward t...
We are big fans of quinoa, the "supergrain" (which is actually a seed) that's high in protein, iron, and fiber. It has a great fluffy texture and nutty taste, and cooks so quickly that we turn to it ...
I have a cucumber problem: suddenly I have armfuls of giant, prickly cukes in my garden. They're called Suyo Long Cucumbers and most gardeners would say there's not a lot to do with such a large frui...
The beans I planted this year in the garden were not doing so well, given the bunnies on parade. With a few rounds of the staple gun and some poultry wire, we seem to have brought things under contro...
Earlier this week, we shared pictures of fresh shell beans at the farmers' market. Rattlesnake beans in particular caught our eye with their colorful, twisty pods. We brought some home, shelled them, ...
A version of this post was originally sent to our email subscribers on June 26th. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will arrive in y...
Posole is everything we love about southwestern cuisine. It's fresh and light, spicy and cool, crunchy and chewy: all in one bowl! With summer escapes on the brain, we offer this recipe as a quick wee...
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