Tempeh Curry
I'm writing this as I'm eating dinner, which is not something I normally do. But I think this is one of those recipes that a lot of you are going to like, and I'm feeling the need to share it with you now rather than later. It came together as I was riffing off one of Lora Zarubin's recipes from I Am Almost Always Hungry - her Potatoes with Tomato Curry. I love an all-in-one-pot meal, and was cobbling together a hearty, vegetarian version of her recipe with tempeh. It

Orange and Oat Scones
I spent most of the week under my favorite blanket on the couch - sniff, cough, cough, sniff, sneeze, repeat. The good news is I'm on the mend, and after a short walk today something tells me I wasn't alone in my misery. It seems as if half the city is coughing into their elbows. So yeah, last week was all about the small victories for me - going downstairs to get the mail, finishing a load of laundry (as in one), writing letters, and eventually, as I was starting to feel better, making a batch of orange and oat scones from the

Favorite Cookbooks: Harris Salat
I met Harris Salat on an Oldways trip to Puglia, Italy in 2006. He's a straight-up New Yorker, and the east coast yin, to my west coast yang. Which, come to think of it, might be why we get along so well. I suspect many of you have read articles written by Harris, he writes for some of the big guns - The New York Times, Saveur, Gourmet until recently, and Salon. One of his beats is Japanese cuisine. He travels there regularly and has trained in Japanese restaurant kitchens in New York and Tokyo. On top of hi

Favorite Cookbooks: Harris Salat
I met Harris Salat on an Oldways trip to Puglia, Italy in 2006. He's a straight-up New Yorker, and the east coast yin, to my west coast yang. Which, come to think of it, might be why we get along so well. I suspect many of you have read articles written by Harris, he writes for some of the big guns - The New York Times, Saveur, Gourmet until recently, and Salon. One of his beats is Japanese cuisine. He travels there regularly and has trained in Japanese restaurant kitchens in New York and Tokyo. On top of hi

Autumn Potato Salad
I did that thing the other night, Halloween actually, where you're invited to a party and can't decide exactly what to bring. At first I said I'd bring a hearty salad of some sort, but as soon as I heard the word salad leave my mouth, ideas for savory tarts started flitting around my brain. And wow, is that a pâte sucrée tart shell in the freezer? Maybe I should make something with that. I also decided, right around the same time, that it would be a good idea to bake cookies for trick-or-treaters instead of handing out candy