This recipe from the previously maligned Modern Indian Cooking was for salmon with a sort of cucumber salsa on the side. The salsa was oka...

I love making menus. I feel so happy when the balance is just right, using ingredients I have on hand—menu-making is not a success if I have...

I took the shortcut tonight and made an aioli-type sauce based on mayonnaise, mixed with yogurt to make it lighter--after all, farmed salmon...

I failed to come up with a unified menu last night. Various things in the refrigerator cried out to be used NOW. I ended up with Japanese, M...

I'm calling this "winter tomato relish" because it contains only fresh things which you can reliably find at most grocery stor...

We had some friends over Thursday for a pretty simple meal: grilled salmon, ginger-scallion noodles, and steamed sesame broccolini. And bec...

Today was food-filled. I took Grandma shopping to our local Sprouts market, which was packed with beautiful, inexpensive produce as usual: s...

We had commercial take-out pizza Saturday night, and it made me rededicate myself to cooking fresh, unsalty things. It was horrible. Rubbery...

Some of my most successful cooking lately has been for Emily. After she got sick from commercial dog food, we decided we would take the trou...

Here is this morning’s version of Tomato Toast, a breakfast I make almost weekly with whatever is in the house. Today’s layers: whole wheat ...