Four Nights A Week
Adventures in Eating
recent posts
Amy’s Writing, Photography and Art can be found at amybisson.com
Category: Vegetarian/Vegan
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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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This past spring, we visited Sicily, one of the places of my ancestors. I’ve written about our adventure on my not-about-food blog at amybisson.com. Sicily is such a beautiful country with a rich, diverse history and a food culture that, in my opinion, is hard to beat. We were in Trapani (TRA-pan-ee) and so, when…
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It’s hot here in New England. Hot as in, 90-degree days and the old brick mill building in which I live has retained every degree. It’s an unfortunate reality that we cannot bottle this up for the winter months when it’s below zero. But I digress. This recipe from Hetty Lui McKinnon, a columnist and…
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When the weather starts to turn toward summer (finally!), we gravitate toward salads for our main course. Tonight, I assembled Lidey Heuk‘s Orzo Salad which, by-the-way, makes a ton so would be a good candidate for bringing to a summer gathering. The addition of fresh herbs – I used a combination of mint and parsley…
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I’ve never regretted, not for one second, cooking a recipe developed by Ali Slagle, a contributor to the New York Times Cooking section AND cookbook author (I Dream of Dinner). At the minimum, you should become a subscriber to her substack, 40 Ingredients Forever. It’s asparagus season and because asparagus looks so tempting right now,…
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Back in the early days, well before the Internet was available, we relied on The Boston Globe for recipe ideas. We had just a few cookbooks in those days, so the Wednesday Food Edition of the Globe was the source of all things culinary. Who else remembers cutting recipes from the newspaper and gluing them…
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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 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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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…
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Recently, my cooking has been inspired by some genealogical research into my Sicilian family. My sisters and I have been uncovering our family history in Linguaglossa, Sicily and, while the recipes I’ve been experimenting with are not from Sicily, they are rooted in Italy and its culture. This soup, makes a huge pot of green…
Four Nights A Week 