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05.05.14
Bagel with bacon and blueberries

Grant Achatz is big in our house. A frequent dinner table conversation goes something like this: Five-year-old Blaise: “I am the great chef Grant Achatz. Here is my creation!” (Displays bagel topped with cream cheese, bacon, frozen blueberries.) Seven-year-old Beau: “No, I am Grant Achatz. I am the greatest chef in the world!” Blaise: “No,...

04.23.14

Cocktail Carrots are easy to make and take only a couple hours to pickle in the fridge. Make them earlier in the day and you have an instant appetizer to offer your guests while dinner cooks. I used to eat at a place that served a little dish of Moroccan spiced carrots alongside its...

02.12.14

Simple, wholesome and it comes together in just a half hour from ingredients you probably already have in your pantry.  This soup was inspired by the tender mustard greens we buy at the Goshen farmers market. Farmers Kate and James Lind, who grow the greens, also supply produce to many of...

08.29.13

Every cook has a few tricks in her apron pocket. Here is one of mine: a bottle of rose water. (No, it’s not just a beauty product—or “old lady perfume,” as a friend teased when I put it in his cocktail.) Rose water is a common ingredient in Middle Eastern cooking, but is...

07.29.13

On a recent road trip to Nashville, Tennessee, we stopped at the farmer’s market to buy some peaches. We left with a couple pounds of fruit…and one yellow zucchini. The farmer said it was the best zucchini he’d ever grown. How could I say no? When we got home, I sautéed it up (...

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