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Improvised Lunch: Asparagus-Bean Salad Over Arugula

We didn't make it to the store this weekend and had to scrounge a bit for something to eat at lunchtime yesterday. We started with a can of cannelloni beans from our pantry, rummaged through the frid...

Recipe: Strawberry-Yogurt Popsicles

On Friday, we gave you a roundup of some fun, summer popsicle molds. So, over the weekend, we decided to practice what we preached... ...

Low-Fat Pesto: Can It Be As Good As the Real Thing?

You know that we love basil, so of course we love pesto too, especially during the summer. But pesto is a little high in fat to be eating every day. So we've been challenging ourselves lately to make...

Recipe: Roasted Beet Salad with Barley, Feta, and Red Onion

Beet salad! Yum! Though this one could have just as easily been called "Barley Salad with Beets, Feta, and Red Onion." Or "Beet and Feta Salad with..." Ok, you get the idea. The real point is that w...

Recipe: Raw Artichoke, Mushroom, and Parmesan Salad

When artichoke season begins in cold and damp March, we're eager to warm up with comforting braises and bakes. But now, at the tail end of the season, we're looking for light dishes that celebrate the...

Recipe: Raw Ricotta with Orange and Chocolate

You asked for it. Well, not really. (Most of you seemed "grossed out" by my post about Cooking with Colostrum.) But I'm giving it to you anyway: the recipe for Colostrum Raw Milk Ricotta....

Eating From the Garden: Meyer Lemon Spring Salad with Baby Greens, Herbs, Almonds and Goat Cheese

First salad from the garden! We snipped arugula, baby spinach, chive blossoms, and herbs from our garden and tossed up this salad last night. It's exciting to be eating out of our tiny garden at last....

Recipe: Egg, Arugula, and Herb Tartine

A tartine is really just a fancy name for an open-faced sandwich. It sounds so much more elegant than sandwich, doesn't it? It seems fitting for this impromptu lunch we had this week. We were pressed ...

Recipe: Spring Lemon Risotto with Asparagus and Fiddlehead Ferns

After two weeks away from our kitchen, we returned last week to find the market positively brimming with spring vegetables. When we'd left there were only the first signs of ramps, but now there was ...

Recipe: Zucchini and Asparagus Strata

We're ready to hit the Chicago farmer's markets this week and stock up on all the super-fresh local produce we've been craving since last fall. We'll most likely be bringing home as much as we can car...

Recipe: Breakfast Pizza

Recipe: Rice and Mixed Greens Salad with Dates, Cashews, and Chickpeas

This was a tough recipe to name. There's a lot going on in this salad. To be fair — and we're not sure how we feel about admitting this — we could have named it the "Top Chef-Inspired Salad," si...

Recipe: Basic Tomato Sauce (with Optional Zing!)

For the sauce-hungry crowd, here is a basic tomato sauce, with some lemony and spicy elements for adding an optional zing. It's easy, quick, and isn't a boring old sauce. Basic sauces were one of th...

Italian Template Recipe: Pasta, Meat, Greens and Cheese

We've been talking about cooking without recipes a lot lately. We're exploring flavors from world cuisines and ingredients that play well together. Another way to approach cooking instinctively is t...

Recipe: Vegetable and Mint Summer Rolls with Spicy Peanut Sauce

We told you we were eager to use mint in some fresh, healthy summer rolls, and it didn't take us long. Here they are! This was our first experience with rice paper wrappers, and they were surprisingl...

Recipe: Spelt Farotto with Tuna and Artichokes

We talked last week about our newfound passion for spelt berries - an ancient grain with a delicious nuttiness and chewy texture. We are substituting it for rice, couscous, and even pasta in some reci...

Weekend Cooking: Braised Radishes (Again) - This Time with Rice Vinegar and Mint

Mmmm....spring radishes. We liked the braised radishes that we made last week so much that we cooked them again last night. We made a couple improvements, though - this batch was crisper, lighter, mor...

Recipe: Spring Radishes Braised with Shallots and Vinegar

Oh - delicious! We had spring radishes in hand last night, as we showed you. They were all shades of pink, ruby and white - very pretty. We've been meaning to try braised radishes for a long time, and...

Recipe: Spring Greens Pesto

This post was originally sent to our email subscribers on April 11th. To sign up for our weekly email (not daily as the box indicates) sign up in the column to the left or click here. Faith's post a...

Recipe: Cinnamon-Spiked Tomatoes

This is not a combination we would have thought of on our own. We recently enjoyed a cheese plate at a restaurant, where a hard goat cheese was paired with a tomato garnish. At first, we asked the ba...

Recipe: Borscht

We might lose our foodie card for telling you this, but we don't really like beets very much. There's something about their earthy flavor that's a bit off-putting. BUT, we love borscht.That earthine...

Passover Cooking: Huevos Haminados

These might look like Easter eggs, but actually they're a traditional treat for Passover. We asked NYC caterer and culinary consultant Sierra Spingarn to share the family recipe for Huevos Haminados. ...

Recipe: Fluffy Ricotta Pancakes

This past weekend, we looked at the leftover lemon curd in our refrigerator and thought, "That lemon curd needs a friend. That lemon curd needs a pancake." And so, these extra fluffy, delicious rico...

Seasonal Recipe: Nettle Soup

Last week at the Ferry Building Farmer's Market, we picked a bag of fresh stinging nettles. ...