19 Jan 2022: Turmeric-Black Pepper Chicken with Asparagus

Stir fry meals are not only easy to put together, they offer opportunities to change things up based on whatever is on hand. For example, the protein in this stir fry – although delicious with chicken thighs – could just as easily be tofu; the asparagus could also be substituted. New York Time’s food contributor…

10 March 2021: Sheet Pan Crisp Tofu & Sweet Potatoes

Sheet Pan Crisp Tofu and Sweet Potatoes from NYT’s Melissa Clark Sheet Pan dinners seem to be everywhere lately! This one from cookbook author (this one-Dinner in French-is my favorite) and food writer Melissa Clark uses two of my go-to ingredients: tofu and sweet potatoes. We eat tofu frequently, but usually just in stir-fry recipes;…

28 October 2020: Carrot-and-Fennel Soup

The New York Times has an extensive recipe collection that I’ve often used when looking for ideas for cooking. If you have a subscription to the Times, the recipe box feature is worth the price of a NYT subscription, and their newsletter, What to Cook This Week, is an extraordinary resource. With cooler Fall temperatures…

16 January 2018: Lemon and Garlic Chicken With Mushrooms

A side benefit to a subscription to the New York Times – not that I need one – are the wonderful food columns. This recipe from Martha Rose Shulman is a great weeknight meal because it comes together quickly.  Tonight, the dish was paired with a delightful and slightly mineral-ly Assyrtiko from Santorini which I picked up…