Greens & Beans: Post-Pi Day pie
I have only recently been introduced to the charming concept of Pi day, and missed celebrating it on the actual day, to no one’s surprise – but have now made up for the lapse, with a beautiful ...
Greens & Beans: Tips to trick the palate
Sometimes the trick to getting plenty of cheese flavor or sweetness into baked goods is to use what one cookbook refers to as “a powerful lot.” But sometimes a person doesn’t want to ...
Greens & Beans: Aim for healthy eating, but cut yourself some slack
Food should always be both delicious and good for you. That's my guiding principle in the kitchen, but it's not one I manage to live up to at all times, with all meals. Maybe it's just feeling tired after ...
Greens & Beans: In the mood to cook, or not? Ideas for both camps
It’s the time of year when you either want to camp out in the kitchen or hire a cook. At the present moment, I’m in the hire-a-cook camp, but for some reason, people continue to demand food. It’s ...
Greens & Beans: Fixing up all of fall's edible cliches
National Eat Pie for Breakfast Day was duly celebrated in our house Nov. 25, with cold, creamy pumpkin pie and steaming hot bowls of cream of wheat. These foods go together better than you may have suspected. ...
Greens & Beans: Celebrate the season of squash
The rainy season has arrived with a splash, and winter squash season is right behind it, promising all manner of cozy delicious fall and winter meals. And desserts — apple pie, pumpkin pie, pumpkin ...
Greens & Beans: Storm prep starts with soup
Fall has arrived in earnest, and with it the season when storm-caused power outages become more common. September is the officially designated month for thinking about emergency preparations, but October ...
Greens & Beans: Plan ahead; your future self will thank you
I am too tired to figure out supper and have been for several suppers now, which is how I know it's time to spend some time cooking. No, not tonight's supper; thank goodness for leftovers. And for the ...
Greens & Beans: Enjoying late summer's delicious bounty
Corn chowder with fried mushrooms and buttered toast is on the menu for supper tonight at our house, while a friend has plans for a hearty Italian soup featuring sausage, kale, cream, crushed red pepper ...
Greens & Beans: Leaning on last year's inspiration
Perusing last summer’s columns is handy. I had a lot of good cooking ideas last summer that I’d completely forgotten about and now need. It also reminds me of last summer’s delicious ...
Greens & Beans: Avoid shortcuts on the way to perfect pesto
Pesto, vinaigrette, Italian bread salad — there are many, many ways to enjoy fresh summer basil. One of them is to put it in a bouquet; the stuff has the most heavenly fragrance. I like buying it ...
Greens & Beans: Summer market suppers
Salad for supper starts sounding more inviting the hotter the weather gets. When temperatures soar on farmers market days, they sound even better, because you can load up your basket with lettuce, tomatoes, ...
Greens & Beans: The joy of coffeecake
Being rather overly fond of pastry, I try to keep recipes on hand that are low in sugar, appealing and fast to put together, especially ones that make good use of seasonal fruit. script named author-montesano ...
Greens & Beans: Add complexity by combining flavors
Earthy is an odd flavor description — a slightly kinder way of saying that something tastes like soil. Some things actually do, although off the top of my head I can think of only a few, including ...
Greens & Beans: Creating your own house granola
There is produce showing up at the farmer’s market that I don’t usually expect to see in June; summer squash, tomatoes, basil, even peaches, even as the late spring vegetables — tender ...
