Ann Maloney is a Washington Post Recipes Editor and Food Reporter focused on, in her words, “quick and easy home cooking.” Honestly, what’s not to like here? Her recipe for Quick Lentil Salmon Salad is adapted from Cooking Light and comes together in about the same time as it takes to cook the lentil. It…
14 May 2023: Cinnamon-Crisp Coffee Cake
Our Mother’s Day celebrations are a bit more low-key than most with family members spread across the continent. Usually I’ve brought something breakfast-like to my own Mom’s house and indulged in a quick visit. This year, I was looking for a sweet treat to bring and discovered this delicious coffee cake on King Arthur Baking’s…
09 May 2023: Inspired by Budget Tuesday: Sauteed Chicken over Spinach
After a short period of travel and a break from cooking, we’ve been a bit lax in home cooking. Last night’s dinner was inspired by a video posted on Jacques Pepin’s Instagram, his regular “Budget Tuesday” offering. I am frequently in awe of Chef’s ability to instruct those of us who are not professionals in…
03 May 2023: King Arthur Baking Lemon Cookies
King Arthur Baking has long been my go-to for quality and unusual baking ingredients. While I’m not always able to drive up to the company store, headquartered in Vermont, the King Arthur mail-order website and catalogs frequently feature new seasonal product that inspire. Such was true when I discovered their lemon crumbles. Think chocolate chips…
09 Apr 2023 Sausage Tortellini Soup
Since our New England “spring” has been dominated by wet, rainy, and otherwise chilly weather, this warming soup seemed like a good match. The original recipe comes from Ashley Fehr on her cooking website, Recipe Rebel, and it makes 6 good sized servings. We actually found there were closer to 8 servings so I was…
06 Apr 2023: Chocolate Crinkle Cookies
While these wonderfully, rich and chocolaty cookies appear around the winter Holiday Season, they are delightful just about any time of year. I’ve seen the dough made spicy with cloves, cinnamon and even pepper, and also found a lemon-y based dough. The possibilities are infinite. This recipe comes from cookbook author, Rosemary Molloy and can…
02 Apr 2023: Lidia Bastianich’s Ricotta Cookies
As a kid, I remember my Sicilian-born grandfather bringing the biggest box of Italian cookies to us whenever we visited family in Buffalo, NY. That bakery, The Virginia Bakery, is long gone and our trips to Buffalo have long since stopped, but the memory of of that box of treats remains among the fondest remembrances…
27 Mar 2023: Turmeric-Black Pepper Chicken with Asparagus
Ali Slagle, contributor to the New York Times and Washington Post cooking sections, developed this easy and exceptionally versatile recipe. Change the protein to something else – pork, shrimp, or tofu for example. Or swap out the veg to one that will cook quickly. Whatever you choose, this recipe will quickly become a repetoire staple….
22 Mar 2023: Charred Cabbage Smothered in Tomato Gravy Over Grits
I was determined that this was going to be the year that I used up the ENTIRE cabbage. And so, I went in search of leftover cabbage recipes. Fortunately, my search took place the day after St. Patrick’s Day when I understand a lot of folks like to boil the heck out of cruciferous vegetables…
18 Mar 2023: Sheet Pan Gochujang Shrimp & Green Beans
This ticked all of the boxes: quick, spicy, used what I had in the freezer (shrimp), and was delicious. Ali Slagle, who is one of the awesome Food Editors from the New York Times, developed this recipe and, as she suggests, it is flexible. Replace the shrimp with tofu to make it vegetarian, or substitute…
Four Nights A Week 