Our trip to Hillsboro became an adventure. It rained hard after turning north from the Hatch cutoff, in fact so hard that we stopped at the...

We went out for Italian pizza lunches at the two best places near here with Mary Ellen, and had a variety of 12-inch pizzas ranging from Mar...

It's so hot here we finally got Emily a summer haircut. She loves it. And because of the heat we've been eating lots of salads. ...

Clockwise from upper left: tomatoes from Jason and Laura's garden, homemade tartar sauce (mayonnaise, lime juice, pickle relish, and New...

I'm sharing this recipe partly because I'm in love with the French name for chickpeas-- pois chiche --and partly because it's so...

I don't know why I get so annoyed with Mark Bittman's writing style, but I do, so in an attempt at being a nicer person I'm dir...

I got fired up today and made granola, blueberry jam, and an Italian supper of salmon, fettucine with peas and saffron, and yellow peppers ...

I made this Cabbage Relish from my favorite Gabilondo Mexican Family Cooking to accompany a lunch burrito, and also because I had a half ca...

Here's how I do pizza: I start the dough in the bread machine about two hours before serving time (this was 2/3 whole wheat and 1/3 thir...

This is an absurdly refreshing dish for summer--no cooking, and it uses ingredients I usually have around the house. It's from an old Su...

It's great to be back in my own kitchen again. Last night, after a swim at Mary Ellen's, we all had a dinner of cold zucchini soup a...

I forgot to mention in the last post that we invented a new drink for Father's Day, which we named the Bourbon Blossom. 2 ounces bour...

Moderation was abandoned. Although I think it's a good idea not to overconsume certain resources, we ate seafood every night on Cape Cod...

I had only eaten one pickled egg before this. It was between undergrad and grad school, when my friend John was hanging out with some guys w...