Thanksgiving is my favorite holiday, but eating leftovers isn’t exactly the most festive part of the holiday season. Â Over the weekend, my family reheated plates of stuffing and mashed potatoes, had plenty of turkey and cranberry sauce sandwiches, and I’ve already made 4 quarts of turkey stock. Â But, with so much heavy, fatty food and […]
It’s spring, and Mark Bittman is back with a new take on that springtime pasta favorite, Pasta Primavera. In the May 11th edition of his weekly New York Times recipe column, Bittman gives us 8 new takes on this traditional vegetable and pasta dish, all of which are fresh, healthy, and most importantly, simple to […]
Watercress and arugula provide a fresh, peppery background for the sweet mellowness of roasted beets. A Dijon mustard vinaigrette and soft goat cheese crumbles give this salad a tangy creaminess and make it filling enough to be a side dish or a main course.
