Tuesday, 7 October 2014 | 25 comments

David Tanis’s lentil & sausage cassoulet

Sometimes the recipes that are real workhorses in our household evade documentation here. I discovered this dish early in 2013, when it was still frigid February, and in subsequent cold seasons have made it (or a variation on it) more times than I can count. By the time I realized, this year, it was such a keeper that I had to write about it, it was spring. And writing about warming things like braised lentils is anathema when there are green things sprouting. Now, though, there’s a chill in the air again. This recipe has bided its time.

» Click to read more

Monday, 8 September 2014 | 23 comments

Chickpea & barley salad with toasted spice vinaigrette. Also, the Internet.

In the wide world of the Internet, it’s easy to get cynical about how rapidly and easily ideas are repackaged, reposted, and reshared, ad infinitum. You could say this about serious subjects, like news coverage, or about less serious subjects, like celebrity gossip. You could also say it about food-related content. Take, for instance, the phenomenon of what I call the “wedding salad” (because nearly every catered salad you’re served at a wedding is a variation on this). It consists of spinach/arugula, goat cheese/feta, dried cherries/cranberries, nuts (sometimes candied), and a vinaigrette. The wedding salad is omnipresent, and for good reason: it is delicious and time-tested. It’s hard to mess up. But the public does not need four million recipes for this salad. Moreover, I worry that all the recipes detailing minor variations on this wedding salad esotericize* something that should be simple. In other words, maybe the recipe should really be: Here is how you make a salad. A nice template for a salad is a tender green + a soft cheese + something sweet + something crunchy + something acidic.

» Click to read more

Monday, 30 June 2014 | 36 comments

Herbed squash gratin

Sometimes life gives you lemons. Sometimes life gives you a behemoth summer squash on your doorstep.

» Click to read more

Tuesday, 25 February 2014 | 20 comments

Frascatelli

Hi from our muddy homestead. Perhaps you’ve been spending the past week watching the Olympics, or snuggling up against the continuing winter weather. Me, I’ve been trying my hand at an obscure Italian pasta-dumpling thing that is named after a branch from a bush. To each their own, I suppose.
» Click to read more

Thursday, 29 August 2013 | 59 comments

How we fill our days

Age is a funny thing. Women, especially, spend a lot of time benchmarking themselves against age: you’re a failure if you’re 16 and you’ve never been kissed; your “biological clock” has been ticking for awhile by the time you’re 30; and you’re considered pretty damaged goods by the time you turn 50 (or so L’oreal would have me believe). On Monday I had an annual performance review at work. I was presented with anonymous comments solicited from colleagues: “shows depth of understanding beyond her position”, “far-sighted and pragmatic for her age”, “excellent judgment—beyond her years”. It’s meant to be flattering, but I left disconcerted.

People tell me I am an old soul, but if that’s true, I’m not a particularly wise one. Kind of like the next-door neighbor curmudgeon who is a little bitter and has very particular opinions about things that don’t really matter.

» Click to read more

Where Am I?

You are currently browsing the Main course category at The Yellow House.