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Brussels sprouts: glazed, smoky, timely

  • December 13, 2018
Just in time for today: National Maple Syrup Day. And just in time for holiday feasting. A spectacularly flavorful green cruciferous vegetable dish for your Christmas spread. A little sweetness from maple syrup and cider. A shot of smoky, salty and rich from smoked bacon or ham.
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Rice & Beans in Nepal

  • December 12, 2018
Daal bhaat tarkari: lentils, rice, curried vegetables. The staple meal of Nepal and much of India. Fragrant curry and Better Cheaper protein. An easy and delicious way into the flavor and health benefits of beans and grains.
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Rooting for Winter Ratatouille

  • December 11, 2018
I should have done this sooner. Very delicious, cheap and easy. Somewhere between a warm salad and a vegetable stew. A winter version of something I love all summer. A meal in itself. Or a light, bright, lively and warm course that goes with everything.
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The Gift of Transformational Growth

  • December 5, 2018
The most amazing thing I've seen in a while. I just grew a salad in my kitchen - in 16 days. Late November - early December. In New York. In this AeroGarden thing. Seeing is believing. Click for the photos.
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The Gift of Sparkle

  • December 1, 2018
Sparkling water. Blow-your-own-bubbles for Better Cheaper seltzer and soda pop. The gift that improves health, saves money and prevents planetary wear and tear. Not bad for something that costs $64 and fits under the smallest Christmas tree.
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The Gift of Revelation

  • November 29, 2018
Pizza. The big cooking revelation. Watching flour and water become pizza dough. Watching pizza dough become a pizza crust. In your own oven. If I can do this, you and everyone you know can, too. And you probably don't know anybody who doesn't love pizza. It's Thoughtful Thursday, the first day of the always thoughtful BCS Gift Guide.
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Back to BCS Basics: Cornbread & Pork

  • November 28, 2018
Because they're so thoroughly satisfying. Because they make your home smell great while they cook. 10 minutes or less of actual preparation for each. 24 hours in the slow cooker for the pork, 20 minutes in the oven for the bread. Beyond great for breakfast, lunch and dinner.
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Mash Note: Turnips at Horn & Hardart

  • November 27, 2018
One of my earliest food-flavor memories is mashed turnips. Slightly sweet, a little earthy, soft and warm. But the real attraction was the way the dish was served. Behind glass. Convenient and automatic. Very sci-fi.
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Soulful Soup from Tuscany: Ribollita

  • November 24, 2018
When it gets really cold, it's time to make ribollita, a deeply delicious and satisfying potful of Tuscan kale soup, something between a rich vegetable soup and a vegetable stew. A complete and soulful meal in a bowl.
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Cold Turkey. Recovery Plan. Moussaka?

  • November 21, 2018
Really. Crisp, buttery potatoes. Rich, melting eggplant. Luscious cheese sauce. It's practically the national dish in Greece, where they make it with ground lamb. That's what I was doing when I thought, why not make Turkey Moussaka?
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