Tonight we had a frozen tuna steak cooked Provencale-style, with some brown rice penne. It was fine. The centerpiece of the meal, however, w...

I've been thinking more about my last post, which sounds like I've got it all figured out. I don't. Knowing how best to think an...

Lawson's been sick and not eating much, so I took the opportunity to think less about food this week. I was planning a week like this, a...

Since we're not religious, we tend to celebrate holidays by feasting on traditional foods rather than by attending church. Grandma got a...

I've seen a lot of variations on this recipe; this version combines elements of all of them. I made it once before when I lived alone an...

http://projects.washingtonpost.com/recipes/2008/03/19/smoky-slow-cooked-roman-beans/ Okay, it's great to make a vegetarian main course i...

I made this brunch for Eva and Lawson before they got on the plane to go home. The menu was poblano chiles stuffed with goat cheese; Anasazi...

We gathered in Tucson again and spent one night drinking and making tapas ( here are last year's posts on Tapas Night). This time Russel...

Here is Dad's herb garden at the beginning of our spring--rosemary, lemon grass, thyme, cilantro, parsley, and some assorted greens in t...

Mmmm: manicotti and slightly overdone broccoli. Lately I've had a compulsion to recreate classic cafeteria foods. I made spaghetti and m...

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

You know, I've made a lot of decent food in the last week, and I have some pretty pictures and longer posts knocking around, but our fri...

On my first attempt I thought I was taking a photo of this dish, but it turned out to be a little movie because I had set the camera dial to...

There are about 14 ways to spell the name of this dish, one of which is "pilau"...but pilau means something quite different in Ha...

I almost forgot! For the Entertaining section of this month's Abode I reviewed Paul Johnson's Fish Forever: The Definitive Guide to...