Happy May Day
The first of May is associated with flowers dating back to pre-Christian times when it hosted the festival of Flora. […]
Brown Rice with Chard Stems and Preserved Lemon
The chard that I’m able to get at this time of year has wide stems that I can sometimes cook […]
Tomato and Pumpkin Soup
Continuing to eat out of the pantry before the spring growing season, I roasted the remaining cheese pumpkin from the […]
Mint and Rosemary Herb Jellies
For the April Can Jam, I was excited to see herbs as the focus, partly because my little pot garden […]
Sea Scallops on Tomatillo Sauce
In the absence of tomatoes for canning last summer, I got lucky with an abundance of tomatillos and put up […]
Pasta with Broccoli Pesto and Roasted Tomatoes
During the still-cold days in the transition from winter to spring, there is still a yen for warm, tasty comfort […]
Orange-roasted Lobster Salad for Paper Chef 51
I love how, in Paper Chef and other challenges, the random selection of ingredients, sometimes complementary, sometimes incongruous, evokes an […]
Layered Cabbage Stew à la Provence
There are several cookbooks on my shelf, not necessarily bestsellers, which I consult again and again for inspiration and just […]
Beet Salad – a Medley
I recall that, when I briefly lived in Vienna as a student, the schnitzel was typically accompanied by a raw […]
April: Herbs in Pots
Living in town and surrounded by large old trees, I have little opportunity to have a full-fledged garden. I do […]
Chard – Leaves and Ribs – Baked
Chard is a highly versatile and nutritious leafy green vegetable with leaves and ribs (or stalks) that have different textures. […]
Roasted Parsnips with Curried Corn Relish
Time to inventory what’s in the pantry from last summer and fall and start using it up! Last year was […]
Corned Beef to Pea Soup
St. Patrick’s Day, March 17, brings out a stir-crazy frenzy of events, mostly invented traditions as far as I can […]
Roasted Cabbage
I cook cabbage in so many ways: steamed, braised with white wine and juniper berries, braised with apples, sautéed in […]
OK Paris: A Correspondence Course 5 – Bored with Pasta
OK Paris is an ongoing exchange of culinary encounters and yearnings during OK’s half-year relocation from New York to Paris. […]
Quick Midweek Suppers: Boil the Water, Light the Oven
Since I cook fresh evening meals everyday and come home late from work, I need to have a lot of […]
PROSPECT THE PANTRY 