One of the more satisfying things about roasting a chicken is the aftermath, when I’ve picked every piece of meat off its bones, laid down the jus-slicked roasting dish for my lucky, licky dogs, and then plunked a big Dutch Oven on the stovetop, ready to receive the carcass for a rich and hearty stock. Sometimes I’ll make that stock… Read more »
When the kids were little, in the interest of Palate Expansion, we used to give them ten bucks at the farmer’s market and tell them to spend it on something brand new. Something they’d never seen before or something they’d always wanted to try. This is how they ended up falling in love with “dinosaur egg” plums and pickles on sticks,… Read more »
Every New Year’s Day for the past few years — and by New Year’s Day, I of course mean, the first day of school — I’ve had the same resolution-y thought: We need to eat less meat in our house. It’s a low-rumbling call year-round, but something about September and the ramped-up schedules and textbook pile-ups on the kitchen counter… Read more »
4:00 Drop off daughter at camp in Western Mass; settle in for 3-hour drive home. 4:15 Realize the kitchen waiting for us is basically cobwebs. We have no fresh food except possibly half a red onion. 4:17 Pull over at first farm stand we drive by (I see you Pioneer Valley!); pick up 3 ears corn, a bag of sugar… Read more »
A few weeks ago I headed to Park City, Utah for a mini reunion with my college roommates, where the seven of us spent a long weekend hiking, eating, and hard-core hanging. One night, as my Seattle friend Jenn and I were putting together dinner for the crew (salmon salad, naturally, plus a version of Samin’s cauliflower) when my San Francisco friend, Cara… Read more »
I’ve been pretty good about sticking to the Weekday Vegetarian plan ever since issuing the official decree in our house back in October. What’s been surprising is that the girls have been great too, even though I have all sorts of plans in place (including a bag of drumsticks frozen individually in their marinade) to supplement their meals when I… Read more »
For reasons that will become clear in the near future but that I will currently explain simply as “an occupational hazard,” I had to bake eight batches of box-mix brownies yesterday. Technically, I didn’t eat any of the brownies I baked, unless you count the batter from each scraped bowl, and the crumbs under the cooling racks, and of course… Read more »
Summer has arrived a little early in my house — as usual, we are spending spring break down in Kiawah, South Carolina at my in-law’s place, and it has not taken us long to get into vacation rhythm. That goes for the bike riding and general sun-lizarding, but mostly I’m talking about dinner-making, which is to say grilling. Why do I… Read more »
Andy: Office is closing early. Be home by 3:00. Me: OMG. CAN YOU PLEEEEASE MAKE DINNER TONIGHT? Andy: What do we have? Me: I bought ingreds to replicate that tofu wheat berry salad we had at Honeygrow last week Andy: OK, done Me: YASSSSSSSS. Be home by 6:00. Can you also do the track carpool? 🙏🏻 🙏🏻 🙏🏻 Loaded Wheat Berry Salad with Tofu and Pickled Peppers Serves… Read more »
Today I am delighted to cede the floor to my dear friend and mother-of-three Naria Halliwell. Astute readers might remember her as the first person to convince me to eat raw kale or the one who media-trained me for my first television appearance so many moons ago. (Fun fact: I was her very first client and now she’s coaching VIPs… Read more »
A week ago, I did something I’ve never done before: I loaded up my car with a few groceries, kissed my kids goodbye, and drove a few hours north to attend a five-day artist residency at The Spruceton Inn in the Catskills. As I pulled on to 87 North, I flashbacked to the last time I was away from my… Read more »
I know what you’re thinking: Please, Dear Lord let this not be another butternut squash soup recipe. I’m sorry to say that it is, but but but but…please stay awake! Because I think you’ll be happy about this particular version: A curried butternut squash soup boosted with coconut milk. The google search for “butternut squash soup with coconut milk” will… Read more »
I didn’t make any resolutions this year. I don’t know if this is because I’ve gotten lazier and grumpier as I’ve gotten older, or if it’s just that I’m more of a realist about these things working out. But it’s a slippery slope from realist to cynic, something I’m resolved (!) to never become in any part of my life,… Read more »
The Scene: Wednesday, the first school/workday back from winter break The Scene, pt 2: Always the longest, most exhausting day of the year The Characters: Family DALS 5:30 Walk in door. Girls already home, one of them doing homework at kitchen table instead of cloistered in her bedroom, which brings me unspeakable joy. (Literally unspeakable — if I express this out… Read more »
So like a lot of you guys out there, we’ve cut back on meat in our house pretty significantly in the last few years, which probably seems pretty obvious to anyone reading this blog with regularity. For the most part, it’s been a gradual process, one that has been helped along by the ever-growing body of research on the environmental impact… Read more »
I could’ve probably come up with a slightly more enticing name for this recipe, especially since it was one of the better meals I’ve made in the last few weeks. But that would be seriously detracting from what makes it DALS-worthy. You know that stunning Margaret Wise Brown baby book The Important Book? Where she poetically itemizes the characteristics of common… Read more »
Hey guys! I did a jarred pasta sauce taste test over at Cup of Jo, and invited Phoebe’s cross country team to partake in the judging. We had such a good time — you’ll never guess who won. (Actually you probably will.) I plan to do more of these tests, so let me know if you have any strong opinions… Read more »
I used to feel the same way about tofu that I did about squash. I didn’t exactly crave it, but it wasn’t offensive, and it was as good as whatever I seasoned it with — especially when the “seasoning” included a generous amount of fat, i.e. butter or oil. These days I crave it. I love how I feel satisfied,… Read more »
Welcome! I’m Jenny, author of Dinner: A Love Story and Dinner: The Playbook More
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