Lisa on January 25th, 2012

Smoked salmon isn’t just for bagels and cream cheese any more — it’s too delicious and convenient to not serve it in a wider variety of ways. And as long as you opt for wild salmon, you’ll be enjoying an anti-inflammatory omega-3-rich boost to your meal. Here’s why: that gorgeous salmon hue is due to [...]

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Lisa on January 23rd, 2012

If you’re in the mood for an unadorned artichoke, nothing beats a freshly steamed one, but if you want to make a dish featuring artichokes as the main ingredient, the canned route suddenly gets a whole lot more appealing. To make this savory baked custard — which is fantastic for either breakfast or lunch — [...]

Continue reading about A Heart(y) Breakfast, Artichoke Style

Lisa on January 13th, 2012

Lemons are lovely, especially when you pair them with oats and almonds and eggs and call them breakfast. Baked goods (or leftover pancakes) are my favorite things to have for weekday breakfasts since they require zero work first thing in the morning. Fifteen minutes of effort once or twice a week can provide you with [...]

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Lisa on August 29th, 2011

Although popular conception would have you believe that the vaunted Mediterranean diet mostly consists of olive oil and vegetables, in reality, it also involves a lot of pastured eggs and dairy. What self-respecting Greek would be without her feta cheese? Or halloumi or kasseri? Then there’s the whole extra-thick, double-strained yogurt that has caught on [...]

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Lisa on August 17th, 2011

We usually think of cake as an indulgence, but if you make a not-so-sweet cake with whole grains, eggs from pastured hens, dairy from pastured cows, and a touch of naturally sweetened jam, I’d say that cake falls more into the Nutritious Breakfast category than most boxed cereals do. Boxed cereals are, after all, mostly [...]

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Lisa on June 1st, 2011

Does anybody remember the Dutch Baby? When I was a kid, the Dutch Baby was my favorite thing on the menu at the local Original House of Pancakes. (Not to be confused with the International House of Pancakes, which was right on par with Denny’s and Baker’s Square.  Those were only cool to frequent when [...]

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Lisa on June 16th, 2010

Egg poaching is generally a three-step process: first, you boil water; next, you crack an egg into the boiling water, reduce the heat to medium-low, cover the pot, and simmer the egg for 3 minutes, occasionally skimming a slotted spoon around the edges of the pot to make sure the egg isn’t sticking; finally, you [...]

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Lisa on June 9th, 2010

I love eggs, especially the eggs with the bright orange yolks that I get from my farmer every week.  (Thanks to the proliferation of farmer’s markets and community-supported farms, even urban dwellers can get honest-to-goodness eggs laid by hens who spend their days scratching in the dirt for tasty bugs…as opposed to eggs from factory-fed [...]

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Lisa on May 12th, 2010

Top-notch eggs (i.e., eggs from hens who peck about in the dirt and eat bugs) are our best source of protein in terms of bioavailability and sustainability, plus they’re incredibly versatile from a culinary point of view.  The only caveat is that you can easily overcook them and therefore make them tougher than you’d like [...]

Continue reading about Cherries, Custards, and Why Acidity Matters

Lisa on March 29th, 2010

I’d never made the connection between custards and soufflés until I was listening to a podcast of “The Splendid Table.”  The topic of discussion was how to go about cooking custards — in a tray surrounded by water or on a dry rack?  I’d wondered the same thing myself from time to time but had [...]

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