vegetable

Cook’s Illustrated challenge: Salt-Baked Potatoes

Baked on a bed of salt. “If someone told me they were a baked-potato aficionado, I’d turn tail,” I told Mark while making this recipe. “It’s like saying, ‘Hi, I’m the most boring person you’ll meet today.’” So now you know where I stand on baked potatoes. It’s not that I don’t like baked potatoes. […]


Cook’s Illustrated challenge: Vegetable Lasagna

The bright green basil pops against the red tomato sauce. I decided to make the Vegetable Lasagna pretty early in the challenge because it looked to be the most involved recipe in this issue of Cook’s Illustrated and I wanted to get it out of the way. It was extremely fussy, but it was quite […]

Salad days

Creamy homemade dressing. I’ve got little patience for fussy cooking in the summer. It’s time to enjoy whole foods at their peak ripeness. Not only are salads extra tasty this time of year in my part of the world, but they also are fast, easy, and infinitely customizable. It’s nice to come home to a […]

Eats of Eden: Now with less butter

Chop, chop. Hi, guys. I’ve decided to give you a recipe with less butter! See, I do care about your cholesterol. I try to keep things around here balanced, and I noticed a proliferation of sweet treats. Well, it’s time to eat our vegetables. And fruit. Together. All at once. In one happy, white jumble. […]

Dear Zucchini Diary: Two-try tart

Whey drains out of yogurt. I put 1 cup of yogurt in a cheesecloth-lined strainer. The liquid seeped out over two days. The first time I made this recipe, I was underwhelmed. The ricotta was just there, thick and bland. So were the summer squash medallions. The tomato sauce, however β€” nothing more than a […]

Dear Zucchini Diary: Ready, set, salad!

The monstrous squash I used to make 71 cookies STILL weighed 2 pounds 14 1/2 ounces! Are you hungry? Like right now? For something light and vegetabley? Have about 6 pounds of summer squash in your fridge? (Erin VH takes a big step forward and raises her hand.) Lucky me! My interest in cooking squash […]

Dear Zucchini Diary: Zucchini Chips Ahoy!

Remember when I warned against letting squash sit too long on the vine? This squash grew to a comical size while we were on vacation. Oops. Baking variations are tricky beasts, because most of baking is chemistry. It’s not like soup (spice it to your liking) or roasting meat (it’s done when it hits this […]

Tomato windfall

Tomatoes from my in-laws’ garden are roasted for soup. Maybe I’m the world’s cruelest vegetarian (nevermind that I’m a meat eater). I love eating vegetables and fruits. I love choosing veggies to plant in the spring. I love vegetables more than meats on pizza (much to my pepperoni-loving husband’s chagrin). Caring for plants, though, that’s […]

Dear Zucchini Diary: Mixed success with squash gratin

Dress the gratin with this bright green sauce of oregano and parsley. It would be nice to say that Heidi of 101 Cookbooks wrote a bum recipe, but that would be a lie. I was hungry and impatient. Consequently, the potatoes in this gratin were underdone. And that’s the truth, the powdery, uncooked potato truth. […]

Dear Zucchini Diary: Squash side on the fly

Cook butterstick until al dente. Adding salt will help the squash release water. My culinary creativity and thrift skills were put to the test Sunday. I faced a near-empty fridge. I had just returned from a weekend getaway; my vacation hangover was waxing. And I had only a few hours before I went to work. […]

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