Author Archives: Jen

My panzanella was inspired by Ina Garten’s at Leite’s Culinaria. Generally speaking, I don’t like “mushy bread,” so it was quite a surprise to Michael when I made this, as it involves vinaigrette on bread, which certainly can result in … Continue reading →

This really isn’t about the food so much as Farmerteen’s riot of colour in the flowers at the table. She and Oma bought a bouquet of coloured daisies at the grocers, and then, as they wilted, Farmerteen culled them, cut … Continue reading →

Who thought leftovers could be this good? On this plate, on the bed of lettuce, is sliced starfruit, a fennel-and-cabbage salad (with a cinnamon/cumin sort of “vinaigrette”), and roasted tomatoes, Molly Wizenberg’s Pomodori al Forno, with goat cheese.

Obviously, this breakfast isn’t entirely a mystery. There’s two oranges and a piece of toast. I’m not real clear on what’s in the eggs, though. Probably kale. And onions. Maybe some cheese. Could be asparagus. Or beans. Or spinach. It … Continue reading →

When you write “tofu and beans” it feels like you’re writing “beans and beans.” I thought this was probably Sichuan Tofu and Green Beans, but I went back into the archive, and I see that I made Sichuan Tofu with … Continue reading →