Featured Guide

Here’s one thing quarter-lifers are not: responsible moms who keep fridges and pantries stocked full of all the goodies their families like to eat. Would it be nice to come home to always full boxes of cereal, milk in the fridge, and dinner on the stove? Sure, maybe. But lives are busy, pantries are small, and fresh vegetables are expensive if you leave them to rot.

But a near-empty fridge leads to great resourcefulness, as I believe we’ve insinuated in every post since starting this blog. I can’t really help you if all you’ve got is a jar of mustard and a sixpack of beers (oh, wait: I can! Go get some chicken thighs, marinate them, and bake them. Or read this guide to see how your pantry could potentially become stocked). But if you’ve merely forgotten to run to the market every day for the last week but you still own a package of pasta, a dried-out slice of bread, some anchovies and olive oil…then you can cook something out of virtually nothing instead of groaning, picking up the phone, and ordering in.

How to: Serve a Salad Buffet

Posted by on Thursday May 24th, 2012

1. Pesto Potato Salad | 2. Arugula Salad with Roasted Chicken, Black Quinoa, and Lemon-Tahini Dressing | 3. Lemony Kale and Roasted Mushroom Salad with Pecans | 4. Roasted Beet Salad with Ricotta Salata

Summer entertaining starts this weekend, and one of the easiest ways to feed lots of people is to make a whole host of salads in advance and line a whole buffet table with the colorful bowls. Put out bread and olive oil, then let guests fill their plates with these quick healthy recipes.

To put together a salad buffet, you’ll want to find some balance.

How To: Use Up Your Harvest

Posted by on Sunday Aug 21st, 2011

There comes a time every year–usually around Labor Day–when summer is winding down, and your garden just doesn’t seem to take a hint. All winter we wait around for our favorite fresh vegetables to show their faces at the farmers’ market. But after meal upon meal of caprese salads, zucchini carpaccio, and corn salsa, sometimes as cooks, we have to say: enough already! Give us pasta, simmering sauces, and stews–food that will hide our veggies so we don’t feel like we’re constantly grazing on rabbit food. Below we’ve shared some ideas for how to use up all …

How To: Serve Fruit for Dessert

Posted by on Monday May 9th, 2011

There are so many reasons not to serve fruit for dessert–the most important being chocolate–but we find it just a little bit harder to name you the reasons why fruit makes a great ending to a meal. Honestly, we’re sort of believers in doing things to the max, and a bowl of fruit, even a gorgeous one, can feel a little bit like a half-baked attempt at dessert, especially next to Bread Puddings, Tortes, Tarts, and Cookies.

But! Fruit is also light, which means you can stuff your guests silly on appetizers and main courses. Fruit …

In summer and in winter—but especially in summer—there are those weekends best spent out of the city. We may not always be able to afford nice rentals or great B&B’s, but we can play the good guest when invited to a friend’s (or friend’s parents’) house for the weekend. One of the best parts of the two days away has got to be the cooking. Unless we’ve wound up in the most rustic little Catskill cottage, cooking in a house kitchen is a pleasant change of pace from the apartment galley kitchens we’re used to in the city. But the …