recipes

For this recipe, you’ll want to invest in a cherry pitter. The… best… gadget… this time of year. (I have an el cheapo plastic one, $5 at the local kitchen store.) This works best with the red, bing cherries. Wear an apron! Chocolate Cherry Loaf (adapted from Carol Gelles’ “1,000 Vegetarian Recipes”) 1/2 pound fresh […]

I think I saw a slug melt today. It’s supposed to be hotter tomorrow. Sauteed shrimp with pesto sauce 1 C fresh basil leaves 2 cloves garlic 6 T olive oil 2 T walnuts or pine nuts 1 pound small peeled, deveined shrimp 1 pound pasta (spaghetti or linguini) Run the basil, garlic, 4T of

Last summer my office started offering Free Lunch Fridays. The premise was anyone who participates has to do so in the lunchroom. Thus, it gets the office diners like me to break away from their work. Lunches are frugal, typically make-your-own sandwiches, Costco pizza or the six-foot-long Subway laden with near-lethal levels of mustard and

Last year a coworker was planning to buy a bag of high-quality raw coffee beans from the San Cristobal Coffee Company. Although he drinks impressive quantities of coffee, he didn’t want all 95+ pounds. He offered to let some of us get in on the deal. I ended up with ten pounds’ worth of raw

Wohoo, I didn’t work this weekend! This recipe is adapted from Peter Reinhardt’s excellent book, “The Bread Baker’s Apprentice.”

Although I prefer my sourdough very sour (like this or this), I appreciate how much simpler Ardith’s recipe is than the Rube Goldberg contraption I had assembled two years ago.

The final two soups of last Friday’s lunch were Chicken + Rice and Potato.

A “bisque” has historically been a thick, rich soup usually consisting of pureed seafood — not to be confused with chowder, which gets its name from having chunks o’ stuff, not necessarily seafood. Modern bisques omit seafood and use cream or thickened milk. One of Ardith’s three soups was Tomato Bisque, my favorite for its