Dinner
I love this torte. The flavors of the beans are bright, the cheese is warm, and with the tortillas it all blends into a savory comfort-food goodness that I have loved for as long as I can remember. If you’re looking for something vegetarian but hearty, and something that easily pleases both kids and adults, this is your recipe.
Read MoreThis salad is a veritable spring festival in your mouth. The flavors are vibrant and the textures are great, too. We like the quinoa chew along with the edamame pop and avocado’s soft richness.
Read MoreWhen I (Kate) was pregnant with Persephone, we moved to Utah and joined a supper club. Maureen Matthews, a fabulous cook, was in the supper club and we still make this wonderful still make this simple, delicious, and versatile recipe from her.
Read MoreWe hope the faces around your table will light up with the first bite, the way they do around ours. This one pleases all the generations.
Read MoreSatisfying because of flavor, because of texture, because they evoke breakfast tables from farmhouse to penthouse--my stars we love oats. These waffles are a lot like cooked oatmeal, only even chewier and, because the iron has browned them, more delicious. Look forward to a perfect Saturday morning breakfast.
Read MoreI (Amelia) love biting into the many layers of fresh vegetables smothered in warm hummus, held by a soft tortilla. These are easy, portable, and yummy - perfect picnic and lunch packing food.
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Gearing up for covid-19? I have just the pantry-recipe for you. I don’t know why these beans taste so good, but my stars, they are good. Take five minutes to put them on in the morning, turn them off in the evening, and your soul will thank you.
Read MoreSome of our favorite recipes have come from potluck meals. At the gathering where I first tasted this salad, I felt worried— if I left without finding out who made it, I might never taste it again.
Read MoreNourishing to the soul as well as the body, chicken pot pie is the best winter food I (Kate) know. Every member of the family is happy when they smell this baking in the oven.
Read MoreOn lazy nights, when I (Kate) want something fresh and warm but don’t have the energy to make it, biscuits are the answer. I can get them in the oven in less than ten minutes, leaving just enough time to put on a little music and scramble eggs to go with them. Or slice some cheese and fruit and arrange them on a plate for the table.
Read MoreMy friend Heather Petersen loved these enchiladas, but she didn’t cook. Instead, she bought the ingredients, printed the recipe, and asked (or paid!) people to make them for her. They aren’t difficult; she just didn’t want to make them. And she really wanted to eat them.
Read MoreWe are thrilled that our friend Alice Faulkner Burch joined us to share her recipe for Black-Eyed Peas. Alice ate these when she was growing up, and she makes them again now. Alice’s peas have a milder flavor than those from other recipes we’ve tried--maybe because of the long soaking time. Her peas were creamy and soothing, and she taught us a few life lessons as we cooked like her mama used to do to her. Cooking the way her mama taught reminds Alice of the wisdom her mother shared, and we will remember her insights every time we make this dish.
Read MoreI (Amelia) don’t know how you all are feeling this Boxing Day, but I, for one, am very ready to move on from my holiday feasting. Don’t get me wrong, I love chocolates and cinnamon rolls and cake and caramel and dairy and toffee and cookies and fudge and more cake and more chocolate and biscoff butter and oh my goodness I almost exploded from all of the food. Point being, do you need a break from decadence too? Great. We’ve got the recipe for you.
Read MoreI (Amelia) love tartines. I appreciate the idea of sandwiches, but I usually find that the ratio of filling to bread is off for me. The bread drowns out the filling; and the filling is my favorite part. With one swift decapitation, tartines solve the problem.
Read MoreWhen the girls were barely old enough to go trick or treating, I (Kate) decided we needed to develop a traditional Halloween meal that could 1) be prepared ahead of time without inducing decision fatigue; 2) be sufficiently substantial to offset the day’s candy intake; and 3) taste so delicious that it could tempt bellies already satiated with sweets (back then, I naively thought they’d be eating treats at school Halloween parties as I had. I did not forsee parents who would buy pencils, plastic jewelry, and stickers instead of candy. Nor had I an inkling that I myself might collude with them).
Read MoreOne summer at the Ranch (the cabin we share with relatives) I couldn’t think what to make for dinner. A chic friend and her young son were staying with us, and I felt the pressure of wanting to feed them something they’d genuinely like but without easy access to great produce or spices to make some of the dishes I could have made at home. All of this was good, as I came to see. Because she made us dinner--the following soup--and it immediately became part of our regular meals.
Read MoreGrandma’s been gone for almost twenty years, and I still think of her often. Sometimes thinking of her makes me hungry for tuna salad. I’ve come up with a new-fangled recipe that I know she would like, and I make it at the cabin where we used to spend time together, because it calls for the basic pantry ingredients that we take on vacation.
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