When the talk turns to favorite vegetables, I’m the odd one out. Others choose picked-that-day corn on the cob, sun-warmed tomatoes, baby peas fresh off the vine, or buttery-rich mashed potatoes—and that’s just fine, because it leaves more kale for me.
I first encountered kale in the early 1990s, when I subscribed to an organic-produce delivery service. Every Monday, I’d get a box of fruits and vegetables, one of which was invariably kale. Few cookbooks mentioned it, but a friendly gardener told me that it was delicious sautéed with bacon or…
Makes about 4 cups, or 12 servings
This has been part of my Thanksgiving dinner since I’ve been responsible for cooking it. You can make it a few days ahead or during the lull between getting the turkey in the oven and starting the mashed potatoes. Serve it chilled or at room temperature. Any leftovers are perfect as a spread for leftover turkey sandwiches. It also keeps for eons in the refrigerator.
1 bag (12 ounces) cranberries
3/4 cup firmly packed brown sugar
1/2 cup coarsely chopped pecans
1 teaspoon crystallized ginger or ½ teaspoon…
It’s important to cook the cabbage in a nonreactive pot—one made of stainless steel, anodized (e.g., heavy, dark) aluminum, or that has an enamel or nonstick coating—to keep it from turning blue or developing off flavors. Avoid using shiny aluminum, copper, tin, or cast iron, unless it is very well seasoned. (Follow this link, then scroll down to “Refurbish Your Finish” for step-by-step instructions for seasoning cast iron.)
1 small head red cabbage
1 Granny Smith apple, cored and chopped (do not peel)
¼ cup packed brown sugar
¼ cup cider vinegar
My house was built in the 1880s. Over the years, it’s been renovated and updated to include such modern conveniences and indoor plumbing and electricity, but neither I nor any previous owners have installed the ducts necessary for central air conditioning.
For most of the summer, this isn’t a problem. Plenty of tall trees shade the house, and several industrial fans and strategically opened windows keep the air moving.
When the temperatures soar, though, there’s only so much that trees and fans can do. During a heatwave, I’m not about to turn…
In Tuscany, bistecca alla fiorentina, or Florentine-style beefsteak, is traditionally made by grilling a thick porterhouse over a wood-burning fire. I use a different steak and a different cooking method, and those two changes aren’t the only ones. Bistecca alla fiorentina, like all traditional recipes, seems to invite liberties—consult twenty cooks and you’ll find twenty recipes. Some use no garlic at all and just rub the steak with olive oil before seasoning with salt and pepper; others use a dozen cloves. Some add rosemary or sage to the garlic paste,…
Once upon a time, asparagus heralded spring. Times have changed, and asparagus is in stores for more than just a few weeks in April and May. Just because you can buy asparagus in December and pomegranates in July doesn’t mean you should. I’m a big believer in eating foods when they are in season. They’re fresher and tastier, and they cost half as much as those that are imported from halfway around the globe.
No matter when you buy asparagus, here’s a secret to choosing the best spears: Look at the…
Unfortunately, there’s no magic bullet—or even a recommended diet—that can help to prevent or even relieve the symptoms of Parkinson’s disease. But that doesn’t mean you can eat anything you want! It’s always important to eat a balanced diet, focusing on nutrient-rich foods. Medications used to treat Parkinson’s often cause nausea or decreased appetite, so you want to make sure that you’re getting the vitamins and minerals your body needs—especially when it comes to calcium and vitamin D.
Those with Parkinson’s are…
You probably know what you’re doing this Sunday evening—but do you know what you’ll be eating?
Super Bowl parties are fun, but like most gatherings they aren’t known for healthy noshes. If you’re trying to watch what you eat, navigating the buffet or even knowing which snacks to reach for can be tricky. One way to make it easy on yourself: Offer to bring a few dishes. This way, you’ll know which options won’t wreak havoc on your health.
One of my most cherished possessions is a cookbook my mother gave me shortly after I was married. It’s a handwritten collection of the dishes she made when I was growing up. Many of these recipes are ones her mother made.
My mom’s recipe for navy bean soup—my grandmother’s, probably—requires dried beans, a hambone, and days to make. First, it takes two people a long, long time to eat enough ham to get to the bone. And the beans are better if they’re soaked overnight. And then the soup improves if…
You’d think, because I work at home, I’d take advantage of the situation and would make long-simmering pots of soup on a regular basis. I must not be that smart because I’ve yet to look at the clock in the morning and think, “I’m going to start a pot of soup.”
Instead, 5:30 or 6:00 would find me scrambling to get dinner on the table before karate, PTO meetings, scouts, or a night at the movies.
As a result, I acquired an arsenal of canned and packaged foods that I use for…