MY VERSION OF CHICKEN WITH 40 CLOVES OF GARLIC is super-easy to make, but it is also chi-chi enough for a formal dinner party. The garlic, which mercifully doesn't require peeling, becomes soft and sweet as it cooks. It's fun to pop a clove out of its skin and then spread it on a piece of chicken, as above, or on a slice of homemade baguette. Here's the recipe for this fragrant French fare that cooks up in only 30 minutes: Read more » Chicken with 40 Cloves of Garlic
April 5, 2012
MY VERSION OF CHICKEN WITH 40 CLOVES OF GARLIC is super-easy to make, but it is also chi-chi enough for a formal dinner party. The garlic, which mercifully doesn't require peeling, becomes soft and sweet as it cooks. It's fun to pop a clove out of its skin and then spread it on a piece of chicken, as above, or on a slice of homemade baguette. Here's the recipe for this fragrant French fare that cooks up in only 30 minutes: Read more » Clara’s Dandelion Salad
March 28, 2012
THIS MORNING, while researching dandelions, I found myself face to face with Clara Cannucciari -- a 94-year-old woman who, in a series of webcasts, describes and prepares the food her family ate during the Great Depression. "The dandelion was a good meal to have during the depression because it was free and it's good for you," she says. Watch this episode, and then tell me if you feel inspired to keep, not eliminate, the dandelions in your yard. Read more » Recipe: Cheese Danish
March 27, 2012
IF YOU'VE NEVER TASTED A HOMEMADE CHEESE DANISH, you're really missing out on something. Something sweet, warm, fresh and delicious. Something which offers a tender crunch when you bite into it. Something so easy to make that you will probably hate me for giving you the recipe: Read more » Navy Bean & Rosemary Soup
March 25, 2012
WHAT'S EASY TO MAKE, elegant to serve, and heaven to eat? My Navy Bean and Rosemary soup. I served this perfumed puree at a dinner party last night, and you should have heard the raves. Everybody loved it. Here's the menu from the party, and the recipe for the soup: Read more » Three-Minute Mayonnaise
March 16, 2012
I THINK HOMEMADE MAYONNAISE is one of life's little pleasures. It's thick and creamy. It's rich and dreamy. And it's a cinch to make. In fact, if you have a food processor, you can turn out this egg yolk-yellow sumptuousness in under 3 minutes. Read more » Greek-Style Yogurt
March 7, 2012
I CAN'T SING THE PRAISES of Greek-style yogurt loudly enough. It's luxurious. It's thick and creamy. It's rich in pro-biotics. I love it for breakfast, either all on its own or topped with berries (or with my homemade granola). It's great on a baked potato, too, in place of sour cream. Yet for all these healthy, delicious attributes, this yogurt (and all yogurt) is unbelievably easy to make. My method, and a little science: Read more » Homemade Mozzarella in 30 Minutes
March 3, 2012
WHAT'S MORE FUN THAN A BARREL OF MONKEYS? Making your own mozzarella cheese. I made the shiny, perfectly-textured, unbelievably delicious loaf pictured up top in only 30 minutes. The ingredients are as simple as the recipe: Read more » 
