Author archive for: Ceci

Every now and then, I crave chicken liver paté. When I was most recently stricken with this craving, I bought...

Cold weather sometimes calls for a good onion soup. I like Mark Bittman’s recipe in How To Cook Everything, and...

Smashed Sunchokes With Thyme-Butter   Ingredients 1 pound (450g) sunchokes, rinsed and trimmed of any dark spots Kosher salt 1...

Ingredients 8 ounces dried pinto beans 3 (14.5-ounce) cans diced tomatoes (14.5 x 3 = 43.5 ounces) 2 large green...

Ingredients ½ cup pecan halves 3 pounds carrots—peeled, cut into 2-inch lengths, and halved lengthwise if large ½ cup packed...

I love molletes, a simple Mexican open-faced sandwich that’s good for any meal.  The simplest version is a bolillo, a...

For two mornings after Thanksgiving, I enjoyed turkey hash for breakfast. In addition to chunks of light and dark turkey,...

As late fall moves toward winter, field-grown tomatoes are about to disappear from the market, I am savoring my last...

Ingredients ∙ 2 cups red potatoes, diced ∙ 1 cup rutabaga, peeled and diced ∙ 1 cup parsnip, peeled and...

Sweet potatoes have reappeared at the market. I bought a couple of small ones and baked them and cut them...