Last night I made a legume-y one-pot meal of the sort I used to make when I lived alone and was a vegetarian: lentils, sauteed carrots and o...

Tonight we had a Moroccan meal: braised and browned lamb, Moroccan bread, and eggplant salad. I could live without the lamb. I braised it fi...

I love Thanksgiving leftovers, especially when they involve giant vats of collards, but it's a little sad not to cook for days on end, a...

Panic!—I couldn’t find my Lemon Curd recipe—which I got from Raymond, who got it from the back of a sugar box. What’s important about this ...

So Thanksgiving dinner is over, and it was wonderful. I have to confess I missed Russell a lot yesterday—I am getting used to your having yo...

Last night I made meatloaf using Grandma's recipe, plus baked buttercup squash (I'm really excited about squash right now) and steam...

Last night we had Moroccan Salmon in Tomato Sauce, tonight Dad made a Chicken and Eggplant Tagine (excellent!), and tomorrow it’s some kind ...

Tonight Lawson and I both worked late. He opted for cereal for dinner. I made myself a grilled sandwich with tomatoes, fresh mozzarella, pa...

Whew. Yesterday’s second performance of the orchestra concert went really well. Grandma and Dad were there in the audience, and they enjoy...

That border foods cookbook sounds amazing. What's it called? My best bread cookbook is The Bread Baker's Apprentice by Peter Reinh...

Ah, cookbooks! I bought a new Mexican cookbook about border foods, namely Tex-Mex, Arizonan, Californian, and New Mexican recipes and their ...

Last night I baked pies for my office Thanksgiving party. The event is like a massive potluck; every year, the Thanksgiving committee posts...

Swordfish and Polenta I love those round tubes of pre-cooked polenta!--“shelf-stable” and a nice change from other starchy things. I am taki...

I found the perfect recipe for all those mushrooms. It was from the big yellow Gourmet cookbook, the one I talked you out of asking Grandma...

Tonight I made chicken with dumplings. I used to make this dish in the Azores 25 years ago; I was a less experienced cook then and the only...