Four Nights A Week
Adventures in Eating
recent posts
Amy’s Writing, Photography and Art can be found at amybisson.com
Category: Eat your veggies
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If you haven’t yet been introduced to Ground Cherries, I’m here to encourage you to give them a try. Related to both tomatoes and tomatillos, this tiny yellow fruit has a taste that is both sour and sweet at once. While I don’t eat the husks, I do love the fruit. You can read more…
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Whether it’s cheese or crackers or veggies, we like to end our day with a Cinq à sept – 5 to 7 – pre-dinner wind-down. Sometimes this gets fancy, sometimes not; sometimes a glass of wine or a classic cocktail. What does all that have to do with anything? This week, we had our first…
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Over the weekend, our son and daughter-in-law brought us a giant zucchini from their garden. When I say it was giant, that just doesn’t do this justice. It weighed about 3 1/2 lbs and was about the length of my forearm. We cut this super-sized veggie in half and actually got two decent meals out…
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Whenever I see a recipe in the New York Times that has been developed by Ali Slagle, I know it will be stellar – easy to cook and delicious. This offering contributed by Ali to the New York Times Cooking Section last March is that and then some. This recipe is gifted from my subscription…
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This red lentil soup variation, shared by my sister, Molly, comes from “Once Upon a Chef” by Jenn Seagal. The addition of leftover veg makes a tasty contrast to the lentils, tomatoes and chickpeas, and the finished soup was a deliciously warming soup on a cold January evening. The recipe is freely available on her…
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This is another delightful main from cookbook author and regular New York Times contributor, Yasmin Fahr. I’ll gift and link to the recipe, originally published in the Times here, but Yasmin Fahr also cross-posts links on her website. As I recently discovered, gifted NY Times recipes are available for a month, so if you are…
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Growing up, I’m not so sure I was as big a fan of beets as has been the case in my adulthood. Maybe it was because my Dad wasn’t a fan, and we didn’t eat them very often. With kid logic, my siblings and I often joked that we might “hide beets in Dad’s mashed…
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This is another David Tanis creation and, paired with his Green Bean and Cherry Tomato salad, it is classic picnic fare. While I love potato salad, I’m not a fan of the mayonnaise-y kind. The tang of mustard in vinaigrette along with some classically French herbs, tarragon and chives, make this French-style potato salad perfect,…
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Professional Chef and cookbook author, David Tanis, writes a monthly food column for the New York Times and recently featured this colorful green bean and tomato salad in a May column about French picnic foods. Combining fresh and simple basics like just-ripe cherry tomatoes and green beans, the addition of the dressing, an amalgam of…
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The Kripalu Center for Yoga & Health provides a wonderful experience in developing yoga practice whether one is a beginner or an experienced yogi. But Kripalu is also well-known for it’s wonderful and nourishing meals, sometimes eaten mindfully in silence. I’ve frequently attempted to replicate some of the wonderful, healthy foods served to guests, and…
Four Nights A Week 