Perfect Roasted Green Beans The problem with roasted green beans, whether you do them in the oven or in a hot skillet, is to get those beautiful, caramelized brown spots on the surface of most of the beans without …
Read More
Every gardener loves to lament that they get overrun with zucchini and have to resort to baking too much zucchini bread or, worse, ringing the doorbell, dashing and leaving them on people’s doorsteps. Well, let me tell …
Read More
The secret of this pilaf is using the flavorful oil leftover from making the crispy onions to saute the rice before adding any water. It adds a rich, savory background that makes the dish more satisfying. I’ll happily …
Read More
At Sitka and Spruce and Bar Sajor, Matt Dillon serves quite a few salads and small plates with a base of various ridiculously good nut purees. Though really, puree isn’t quite the right word. They eat more like a sort …
Read More
So, this happened: for reasons too tedious to explore, we ate dinner at a California Pizza Kitchen the other night. First time I’ve been to one in years. Not my first choice of places to eat, but it served the purpose. …
Read More
These green beans are perfect for a potluck; the beans themselves are blanched and shocked and you can then hold them cold a day in advance and dress them close to serving time. They can be cooked traditionally in a …
Read More