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Mixed Grains Bowl with Scallions and Sautéed Radishes

We got our first CSA box this week. The yield so far is manageable, but on Wednesday night, after the pickup, our fridge went from a vessel of condiments and leftover meatballs to a box filled with...

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Spicy Red Cabbage and Quinoa Slaw

I’m a persistent student of what to have for lunch. With this little salad, I think I’ve reached a new grade level. It’s light but substantial, fun yet everyday, colorful and full of vegetables. Like...

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Spiked Brooklyn Egg Cream

Brooklyn’s finest beverage, the egg cream, gets a boozy makeover with the addition of hazelnut-flavored liquor, Frangelico. The egg cream has a long and storied history in the very borough where I now...

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Creamy Blue Cheese Rotini with Spinach

This was the kind of weekend that ended with pasta. A late night, two lazy days, a bit of Christmas shopping, a lung-challenging moment with some hot peppers…and by Sunday at 7pm, I was ready for a...

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Roasted Broccoli and Goat Cheese Omelets

The short-order cooks at the diner and hotel buffet and the local brunch place told me that an omelet was a chewy filled cake made from overcooked Egg Beaters and American cheese–but when I made an...

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Meatball Pizza (on a Naan Crust)

Not that making pizza dough is such a big deal now that we have Jim Lahey and no-knead and Smitten Kitchen’s detailed schedule for getting homemade pizza on the table at night, but I do want to point...

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Lunch Last Week: Hummus Platters with Roasted Beets, Fennel & Medium-Boiled Eggs

Not all parts of Brooklyn are the same, despite the worldwide branding, etc. For a while last year, my office was in East Williamsburg, and I rode through a cross-section of the borough on my way from...

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Cure-What-Ails-You Fresh Ginger Tea

This afternoon, I’m going to sound like a hack selling some cure-all elixir on the street corner. This homemade, heart-warming, health-giving brew is so good, it’s worth the risk of like sounding like...

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Apple-Cinnamon & Almond Smoothie

I love the feeling of a recipe developing in my mind. A little bit of this, a pinch of that–I can almost taste the combinations as I think them. They say if you imagine a yoga routine step by step in...

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Open-Faced Egg Quesadilla with Fuego Salsa & Avocado

The last time I was at my friend Sarah’s house, I filched her copy of Provence 1970, a book about the couple of months a handful of American food writers spent in France at the turning (the author...

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