Greek potato salad

Greek Potato Salad with Feta and Roasted Peppers

When you think of potato salad, do you think of the typical mayonnaise-based same old stuff? If that doesn’t appeal, go Greek: try a potato salad without mayonnaise at all. This Greek potato salad is one of my secret weapons in the summertime: it’s simple to make, doesn’t heat up […]

Mushroom tart 1200

Mushroom Tart

Here in SE Michigan, Spring is an iffy season. One day the temperatures will hit the 80s, and the next, will sulk somewhere in the 50s. Springtime is hot and cold and wet and dry and we get all kinds of weather. This makes meal planning a challenge. Will we want something hot or cool? Light or hearty? […]

Lemon Dill potato salad 1200

Lemon Dill Potato Salad

My grandmother’s answer to hot summer weather was a cold supper, and it always included a potato salad. In general, I’m very much in favor of the cooking of grandmothers, but I’ve found that I prefer a lighter version. This recipe for a lemon dill potato salad is adapted from […]

sunomono Japanese cucumber salad

Cucumber Salad: Sunomono

In summer, there’s very little that’s more refreshing than a Japanese cucumber salad (sunomono). You’ll need seasoned rice vinegar – look for it at a grocery that carries a large selection of Asian ingredients. If you have only plain rice vinegar, then add a bit of sugar and a bit of soy […]

summer vegetable tian

Summer Vegetable Tian

During the Midwest summer, it’s generally hot and often humid. I simplify my cooking in the hot weather: big salads, piles of corn on the cob, bowls of cool fruit, grilled meats. I’m a big fan of lazy summer cooking. Sometimes we’ll get a burst of cooler air, and for […]

Potato Tomato Squash Tian 1200

Potato, Tomato, and Squash Tian

Old kitchen wisdom: “If it grows together, it goes together.” This potato, tomato, and squash tian – a Provençal dish – is a very tasty example, using the super fresh vegetables of summer. A tian is both a food and the vessel it’s cooked in: either a dish of vegetables baked together, […]


Ratatouille – or how to freeze summer

I’ve been meaning to write about making ratatouille for a few weeks now. I don’t mean the beautiful baked version from the cartoon movie – wonderful though that is, it’s not the one I make every year, late in tomato season, when all the ingredients are ready fresh from the […]

pasta with asparagus and mint

Pasta with Asparagus and Mint

Pasta with asparagus and mint – is this a combination you’ve ever thought of? Here’s a nice little vegetarian supper for two. It is a quick dish, with a few tricks to enhance the flavor. The asparagus is chopped small, to cook quickly for freshest flavor. The cream is heated […]

roasted spiced almonds

Roasted Spiced Almonds

Tapas – are you a fan? I am. Tapas are little snacks, appetizers, or small plates – hot or cold, spicy or not, savory or sweet. Who could resist? My favorite are roasted spiced almonds. In Spain, one can order many different tapas and combine them to make a full meal. They’re […]

extra baked tomatoes

Extra Baked Tomatoes

Ah, wintertime in the Great Lakes – nothing much is growing here except the icicles hanging from the eaves. On gloomy days, there’s nothing better than a taste of summer. If you canned or froze produce, terrific. But what if you did not? Extra baked tomatoes are the answer. Extra […]

Turkish Stuffed Peppers 1200

Turkish Stuffed Peppers

I have made variations on these Turkish stuffed peppers for years. While the recipe I give here includes meat, I often omit it, and the peppers are still 100% delicious without. I have no hesitation about posting this as a vegetarian recipe. Mound any extra stuffing that doesn’t fit in […]

autumn lasagna

Autumn Lasagna with Squash and Chard

Autumn lasagna with squash and chard: it carries the flavors of fall: roasted squash, sage, sausage and cheese combine to make a memorable dish. It’s no more complicated than any other lasagna: there’s a sauce, there are noodles, and there are fillings that get layered in. Inspiration can come from […]