Four Nights A Week
Adventures in Eating
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Amy’s Writing, Photography and Art can be found at amybisson.com
Tag: food
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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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This recipe comes from my younger sister, Ellen, and is a lifesaver for getting a great-tasting soup ready for dinner in less than 30 minutes. As Ellen suggests, keeping the basics in the pantry makes it easy to pull together – and since this recipe is very forgiving, adjustments can be made easily. No leftover…
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When we were helping my Mom at her condo recently, I came across several well-worn cookbooks with recipes I remembered from my childhood. More importantly was the discovery of two metal recipe card boxes filled with my Mom’s tried-and-true recipes. There, in her handwriting as well as that of my Aunt Eleanor and Grandmother, I…
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While it would be easy to claim it is too hot to cook today, my better angels took over the decision-making for meal prep. This recipe was part of the plan on food shopping day and with some beautiful looking fresh ingredients waiting to be put to use, how could I resist? Yasmin Fahr, who…
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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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When making soups, one of the last ingredients I would consider is whole oats. But here in this recipe created by NYT Food contributor Yasmin Fahr, it is the magical ingredient bringing this delightfully lemony soup together. Because I am a subscriber to the New York Times, I’ve gifted the recipe here. To get a…
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When we were all working or going to school, using a slow cooker – which we always called a Crock Pot – was standard kitchen practice. Two parents coming home after a long workday and a hungry kid, just a little prep the night before and we returned from our respective workplaces to a home…
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After a pretty long break, I’ve broken out my camera and gear and worked on photographing food we make in 2024. Just a wee bit rusty with the lighting gear so this shot was done using natural light. This was last night’s warming supper. Sheet pan dinners are pretty easily assembled and this was no exception.…
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I absolutely love beets in nearly any form, and this spectacular pasta dish, with a sauce made with beets and pasta is one of the tastiest mains I’ve eaten in a long time. Also true: the beautiful red along with pistachios makes for a very festive dish. My subscription to the Washington Post allows me…
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Baked from “Sap Happy” written by OLIVER SCHWANER-ALBRIGHT. New York Times, March 2, 2008 I’m sure there are other more traditional sweets from my husband’s Québécois heritage that we could roll out for the holidays, but this one was a special family request: Sugar Pie (always Maple) or Tarte au Sucre. It ticks all of…
Four Nights A Week 