Diary
Serves 6-8, takes 2 hours.
This Italian-style meatballs recipe was from The Food Lab by J. Kenji Lopez-Alt. It yields a large amount of delicious, classic Italian-American meatballs. The meatballs are served with a rich tomato sauce. It takes quite a bit of time to make the...read more
Recipe
Serves 4, takes 1 hour
This lentil salad with feta mint dressing is a substantial salad that makes an excellent lunch. The lentils and feta contribute protein and fat. This salad is great in the fall and is made especially fresh by the addition of grated raw beets and c...read more
Recipe
Takes 1½ hours, serves 6-8.
This is a classic roasted butternut squash soup with a twist: the addition of ancho chile powder and smoked paprika. It's a great recipe for when you need to use up a large squash. I think this soup would be perfect as a Thanksgiving starter. It i...read more
Recipe
Serves 6, takes 30 minutes.
The best time to make this classic Greek salad is in August and early September, when tomatoes and cucumbers are at their peak. I love making this salad as often as possible when tomatoes are ripe. It makes a delicious substantial lunch salad because...read more
Recipe
Serves 1. Scale up accordingly.
I absolutely love pink grapefruit. The Paloma cocktail is a Mexican drink made with grapefruit soda and tequila. For this recipe, I used a combination of fresh grapefruit juice and pink grapefruit soda. A squeeze of a lime wedge balances out the swee...read more
