Garlicky Romaine Hearts Salad with Bacon, Walnuts and Blue Cheese

Garlicky Romaine Hearts Salad-4

Paige’s blondish-brownish hair swung below her knitted cap as she climbed the stairs to her school bus today, heading off to kindergarten. She sunk onto the first seat, sliding to the window and looking out at me with her big brown eyes. Immediately, her little hand rose  and started waving. I did the same, wearing…

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Sauteed Leeks with Bacon and Lentils

Bacon Leek Lentils

On New Year’s Day, I wanted to fill our table with as many lucky foods as possible — including the Banana Cornbread and this rich, delicious lentil dish. We could definitely use a little luck as we head into 2013 — it has to be a better year. And so far, it’s been mostly good….

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Roasted Veggies and Rice Noodles with Poached Egg

roasted veggies with poached egg-2

My world right now is dominated by work and schedules and Christmas trees and baking and Christmas pageants and decorating and gift planning (we’ll get to the buying soon, I hope …) and … ‘Tis the season. Between all this push-pull of responsibilities and seasonal traditions and holiday excitement, I am trying to soak in…

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Brie Toast with Truffled Tomato Bruschetta

brie with truffled bruschetta

When my kids returned to school last week, there was a moment where the silence of the house settled around me. Everything was so still. The dogs were sleeping. The kids were gone. And the whole lack-of-noise was unsettling. For that moment at least. After a summer of being surrounded by noise and action, the…

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Warm Farro with Roasted Artichoke Hearts, Tomatoes and Leeks

farro with tomatoes, artichokes and leeks

The art of developing recipes — the imagining, testing, tasting, retesting and writing — is kind of like meditation for me. It’s soothing and familiar. And in developing recipes, I can focus singularly on the dish I am working on. That’s why I love it so. So when I woke up the other day feeling…

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