Collards

February 19, 2013

I have long been intimidated by collard greens – I thought they required copious amounts of braising and needed to …

Roasted Brussel Sprouts

November 15, 2012

Roasting is an easy way to infuse any dish with flavor. And a little butter and garlic never hurt either. …

November 4, 2012

I had never made grits before, so I can’t even pretend to take credit for this recipe. But the grits …

October 19, 2012

Tis the season for garlic, folks. Right now, big, beautiful heads of garlic are abundant at the farmers market and …

October 1, 2012

This year, I was on my own for Yom Kippur – the Jewish holiday when you reflect on your past …

July 29, 2012

Nothing evokes summer quite like potato salad. Creamy, cool and delicious, potato salad pairs well with most every grilled entree. …

April 8, 2012

I am not a fan of overcooking my vegetables; I just don’t like soggy, soft greens. Instead, I prefer to …

April 2, 2012

There is a reason avocados are called “nature’s butter:” smooth and velvety, they lend moisture to any recipe with flavor …

March 13, 2012

I grew up in a kosher household and assumed the rather difficult task of making mashed potatoes with no dairy …