Kale and blood orange salad
Today, I’m sharing one of favorite winter salads made with lacinato kale (also known as Tuscan kale or dinosaur kale), blood oranges, and topped with…
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Postcard from last night
Last night, we went to a dinner event at the Museum of Modern Art here in New York. It was called Capital Exchange and brought…
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Nectarine and halloumi stacks
As I’m writing this, I look outside, and the sky is deceptively blue and sunshiny. But I know what it really means is that it…
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Eggplant chips
I love vegetable chips of all kinds – sweet potato, kale, green bean – but the flavor that comes from roasting eggplant is something really…
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Swiss chard with fried capers, olives, and roasted garlic
Despite that temporary transgression into giant.russian.rumballs, I do cook and eat a lot of greens every day. And I don’t mean just inventing new ways…
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Giant Russian chocolate rum balls – kartoshka
The only way I can really describe these treats – kartoshka is translated as potato, as they are playfully shaped to resemble potatoes – is as giant…
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Simple suppers: stuffed swiss chard leaves
Easily the healthiest dish you’ll make this week, these stuffed swiss chard leaves are a wonderful main course where you can adapt the filling to…
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Roasted brussels sprouts with pear and tarragon mustard
A delectable marriage of winter flavors, the brightness of brussels sprouts and the warm softness of pears – with a bit of a mustard kick…
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Looking back at some of my favorite tips & tricks
I cannot believe that s&h is now over three years old and is home to over 600 posts! That’s a lot of cooking and a…
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Roasted polenta with spinach-basil pesto
My dad really likes polenta – or he thought he did, and then he tasted it plain before it is cooked! – but we don’t…
