fennel, beet, and blood orange salad

This rainy, mild winter reminds me of being a kid: sitting in the back of my family station wagon, listening to rain drops on the roof and the squeak of the windshield wipers with the easy listening sounds of Carole King on the radio. Remember when the backseat could be the safest, coziest place in the world? What a bummer that grown-ups don’t really get to snuggle in the back seat very often.

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carrot salad with parsley

Though unlikely, mid-week lunch inspiration struck today. I had planned on avocado toast with over-easy eggs and parsley when I realized that the parsley’s true destiny was a supporting role in a carrot salad. So I grabbed a few carrots from the fridge and had this tasty salad made (and photographed) in minutes. Healthy and photogenic? Oh yes. Head over to Babble.com’s Family Kitchen for our recipe.

good things and a colorful winter salad

I started writing Brooklyn Supper, along with my husband Brian, three and a half years ago. At the time I was a stay at home mom in need of some community, and was looking for a way to document and share all the great food we were eating. I liked to think of food writing as my hobby. Through happenstance, and a bit of hard work, my hobby has turned into my career–one that I’m increasingly passionate about. But I have another career too–I’m a painter. read more »

persimmon, pear, and clementine salad

Dear December, please slow down. I want to enjoy every second of pine needles, Christmas lights, candles, cinnamon, clementines and laughter. I want to cry to “Have Yourself a Merry Little Christmas” and dance to “Christmas in Hollis” at least five more times. I want to bake cookies for the world, make my own eggnog, make my own holiday gifts, and wear something glittery for a night out on the town. But you, December, seem to have different plans and are rushing by at lightning speed, and I feel a little lost in your speedy wake. read more »

quick pear and cabbage slaw

Recently, I admitted that I really, really love potato salad. It’s time for another bourgeois confession: I love coleslaw. My ardent admiration for potato salad and coleslaw comes with a few caveats, though–I want fresh, slightly crisp ingredients, a light touch with the dressing, and a hint of raw onion.

It was with these thoughts in mind that I whipped up this tasty pear and cabbage slaw the other night. read more »

classic potato salad

Around here, potato salad has gotten short shrift. Always thrown onto a menu as a late addition, and made in a hurry. But yesterday I had a revelation–I love this stuff. Made right, potato salad can be crisp, bright, and modern. My take has tons of lemon and parsley, as well as capers, though I think the real secret is perfectly cooked potatoes. You want them just tender, but not overcooked in the least, so keep a close eye as you boil them. For our simple recipe, head over to Babble.com’s Family Kitchen.

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