Don’t you just love when you walk into the grocery store and are pummeled by the smell of fresh strawberries — when those aromatic (organic)
Here’s an easy recipe for using fresh herbs to bring out the flavor of delicious summer vegetables. I love grilled vegetables, and this is my favorite way of making them. Plus, they look gorgeous, don’t they?
T.S. Eliot said, “April is the cruelest month.” I am going to have to disagree and go with March. Since there’s plenty of soup weather still to come — and because it’s Lent and I get asked this all the time and it’s one of the most useful recipes I know — I wanted to share how to make vegetable stock.
There will be time enough to bemoan the shortness of the summer and the return to lunches, backpacks, and homework soon enough (in, um, four days), right? You don’t want to hear about that yet, do you? Thought not. How about babies and tomatoes instead?
Every year since I started this blog, at about this time in the summer, I write a kind of drooly post about fresh peaches and
There’s something about eating a hamburger with a knife and fork that’s just wrong. Not that I haven’t done it. Plenty of times.