Cream of Broccoli Soup

Main Course, Side Dishes | April 28, 2016 | By

Cream of Broccoli Soup

Cream of Broccoli Soup with Pumpernickel Croutons

Broccoli. So much broccoli. I know I shouldn’t complain but broccoli is just about the only vegetable the girls will reliably eat. And when I say eat I mainly mean the “leaves” of the “broccoli trees.” The trunks? Nooooo, they won’t touch that part. This means there are an awful lot of stalks left over when we buy a bunch of broccoli. So, if Beyonce can make Lemonade out of lemons, Ima make some broccoli soup.

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Irish Soda Bread

Side Dishes | March 18, 2016 | By

Irish Soda Bread

Irish Soda Bread with Currants

This recipe is only slightly modified from one I found on thekitchn.com. I won’t bother getting into arguments about authentic soda bread here either—I grew up on the loaded sweet and caraway versions available at our local supermarket. But it’s definitely worth making this easy bread at home. And of course, it’s the perfect way to sop up that Guinness braising liquid with your corned beef!

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Banana-Bran Muffins

Breakfast | March 14, 2016 | By

Banana-Bran Muffins

Banana-Bran Muffins

I used to consider myself a punctual person. Not anymore. Dragging the kids out of bed and getting them fed and to school on time just seems impossible most mornings. I’m usually on breakfast duty while dear wife attempts to sort out which girl gets to wear the striped stockings today and who has their hair put in a pony tail first before a sororicide occurs. Then we have a breakfast, one stop on the subway plus a ten minute walk, and a defeated parent pulling the kids late to class. Again.

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Porcini Mushroom-Asparagus Risotto

Main Course, Side Dishes | August 5, 2015 | By

Mushroom-Asparagus Risotto

Porcini Mushroom-Asparagus Risotto

We’re past peak asparagus season here in NY but we’re still eating it at our table. Asparagus is one of those vegetables that has a much longer season than it is usually given credit for: that springtime asparagus hype is always more about it being one of the first green things to pop out of the ground after a long, hard winter. But they remain delicious into August, and sliced thinly as they are in this recipe it’s easy enough to trick a certain set of twins in this household that they are just a kind of green bean, the only vegetable they reliably eat any given night.

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Spaghetti with Zucchini

Main Course | July 21, 2015 | By

Spaghetti with Zucchini

Spaghetti with Zucchini

I spied this recipe for Spaghetti alla Nerano on Food52 a couple of weeks ago and was immediately intrigued. Once or twice a week we try to get the girls to try a new food. We’re also not above a little assistance to make that happen, and pretty much any dish that involves pasta gets us halfway home. Since like most parents we’re generally obsessed with getting them to eat green veggies, our goal for this meal was simple: eat the zucchini.

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Ina Garten’s Tabbouleh

Side Dishes | July 6, 2015 | By

Ina Garten's Tabbouleh

Ina Garten’s Tabbouleh

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Oven-Roasted Tomatoes

Side Dishes | July 2, 2015 | By

Oven-Roasted Tomatoes

Oven-Roasted Tomatoes

Today’s post is short, though the end product gets sweeter the longer you cook them. This is a variation of Tomatoes Provençal, and are not much more than a garnish. They are a very tasty garnish though, and will add the perfect accent to your grilled meats for the holiday. 

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Tomato-Oregano Tarts

Main Course, Side Dishes | June 17, 2015 | By

Tomato-Oregano Tart with steamed green beans

I’ve had a copy of Roger Vergé’s Vegetables in the French Style sitting on my cookbook shelf for years, and to be honest it has rarely been opened. Published in the mid-90s, it’s one of those books that you leaf through and after a while feel as though you’re looking at pictures and recipes for food you might find in a stodgy old Upper East Side dinosaur of a restaurant, or a cruise ship. But history (and maybe cruise ships) can be fun, or at least enlightening. Chef Vergé passed away recently at the age of 85, so once again I opened his book, determined to cook something from it.

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