A good cookie after a long school day can make the world seem like a kinder place, and, let’s face it, the first day of school is BIG. There’s so much to talk about, so many new things to mull over, challenges laid down for the future; if the first day of school is big, then the first day of after-school is equally important for parents to get their kids’ first impressions. My standard line after school line was, “Tell […]
You never know where friendship will be found. Over twenty years ago I met a retired high school English teacher at a guest ranch in Montana. The ranch is a place where you meet lots of people, enjoy their company for a week, and never see them again. It was different with Benita. We talked a lot about books, and children, and life, and though our politics are diametrically opposed, we still see each other regularly and stay in touch, […]
If you haven’t had fattoush yet, here’s a good gateway recipe. This variation on the Middle Eastern classic is made with sumac, cilantro, crisped pita chips, tomatoes, pomegranate seeds, and feta. It’s a wonderful combination of Mediterranean flavors, and a substantial salad that has become a fixture on our weekly summer menus. I love it because it’s a different way to enjoy the gorgeous heirloom tomatoes of the season; the sumac and pomegranate dressing give them unique flavor, and the […]
Here’s a fast way to make skillet salmon and give it a nice flavor boost with spicy peach salsa. What a great way to enjoy the luscious peaches available now – and they won’t be around much longer, so grab this opportunity while you can! You can pair the salmon with tomorrow’s recipe for fattoush, the okra and corn recipe from yesterday, and the plum galette on Thursday, for an easy end-of-summer feast. (And if you want to get the […]
My grandmother grew up in Georgia, and her meals were always redolent with the flavors of the South. I never tasted okra until she cooked it, and her version was so different from any other okra recipes I’ve seen that I want to share it with you. Okra can be stringy, slimy, and tough – or you can make it like this and get something very different. She used to chop okra into coins, roll it in cornmeal, and flash […]
