Get ready for some red sauce.

Get ready for some red sauce.

It has dawned on me, through the years, that other people don’t think about tomato sauce the same way that I do. “How do you make tomato sauce?” someone might ask, and after I rattle off my method, they might say, “Okay great, so can I just add meatballs if I want to make a meat … Continue reading

No one’s ever written about this before! Oh, really? Well, then, not in January, right? What’s that? Oh, never mind. Just drink this tasty juice.

No one’s ever written about this before! Oh, really? Well, then, not in January, right? What’s that? Oh, never mind. Just drink this tasty juice.

I have been juicing, dear readers. Don’t get worried, I’m not going all GOOP on you. I’m not living on juices and water scented with leek essence or anything—I mean, come on, this. I’m supplementing my hearty winter lunches with a tall glass of veggie juice to boost my vegetable consumption and my hydration, two … Continue reading

Engineered to please

Engineered to please

When I was little, I was a totally picky eater—I’ve written about it here. But despite my revulsion at the time for tomato soup, I was always happy to eat a bowl of my best friend’s mom’s soup, which, without giving away her recipe, was a beef-based tomato soup with pastina. “Favorite soup,” they called … Continue reading

You win some, you lose some

You win some, you lose some

On the vegetable quest last week, I had mixed results. I hit up this cookbook, a favorite of mine from probably a decade ago, which had never steered me wrong. But the slow-cooked swiss chard, apparently a riff on a technique of Deborah Madison, who also rarely steers anyone wrong, was just, well, wrong. There … Continue reading