A Lovely Lentil Salad by Eve Fox

This salad is like a fine wine, it improves with time. Although it's delicious right away, it tastes even better the next day when all the good flavors have had a chance to get to know one another a little better (wink, wink, nudge, nudge) and soak into the lentils in a truly delightful way.The recipe comes by way of my beloved aunt…

Crowd Pleaser! Broccoli with Lemon Garlic Butter by Eve Fox

Our cook and maid seem to have run off. There's also no sign of the nanny, the butler, the gardener, the butler or the chauffeur. It's so hard to find good help these days...As a result, weeknight meals are usually rushed, chaotic affairs. I'm always on the hunt for recipes that are quick and simple enough to actually make and enjoy.…

Quinoa-Stuffed Peppers with Corn, Feta & Herbs by Eve Fox

We recently invited some old friends who have a new baby over for brunch. The baby is lovely - a deliciously plump little guy with the kind of cheeks you want to snack on and the kind of soul-deep gaze that makes you realize how rarely we adults really look one another in the eye. And he actually slept through the considerable racket…

Potato Leek Soup (a.k.a. Vichyssoise) by Eve Fox

I made a big pot of this wonderful soup earlier in the week. It is comfort incarnate, especially when served hot, topped with a dollop of sour cream or crème fraîche, which is how I like it. Traditionally, vichyssoise is served cold but this is simply not the season for cold soups, at least not here in the northeast...I've had…

Oatmeal Chocolate Chip Pecan Cookies by Eve Fox

It is officially Cold out. To be precise, it was -10° when I started writing this at 7:28 AM and the high today was 11°. Balmy.It's also day 3 of winter break. Hurray! There's nothing more peaceful and productive than 11 straight days indoors with two small children... Which reminds me of one of my favorite sayings: INSANITY IS…

Nutty Forbidden Rice, Roasted Beet & Kale Salad by Eve Fox

This is a gem of a salad. I have to thank my friend Margaret Mary for bringing it to a Superbowl Party last month. Although it did not necessarily fit into the theme of deep fried appetizers, it blew me away with its wonderful flavors, nutty heartiness and beautiful colors. I quizzed her about the ingredients and then recreated it at…

Indian Spiced Stir-Fried Cabbage by Eve Fox

Toasting the spices - cumin, fennel and sesame seeds - amplifies their flavors and brings out a nice nutty taste in the sesame.Sauteing makes the onions soft, sweet and mellow.Ditto for the cabbage. Cooking it reveals a whole other side with a sweet, pleasing flavor.Cook it until the flavors meld and the cabbage and onions are soft…

Quick, Gingery Peanut Sauce by Eve Fox

With the obvious exception of people who are deathly allergic to peanuts, I think pretty much everyone loves peanut sauce. I'm always happy when I've made a big batch of it because there are so many ways to use it throughout the week - with tofu, with spring rolls, with broccoli, with rice, with chicken, with shrimp, as the basis for…

Buttery English Peas with Fresh Mint by Eve Fox

I've been wanting to make these peas ever since I first read Kristin Kimball's book, The Dirty Life a few years back. The combination of the nutty, sweet peas cooked in milk and butter and tossed with a bright confetti of fresh mint and a liberal sprinkling of sea salt sounded very appealing.So when I saw peas at the farmer's market…

Roasted Shrimp and Feta Over Tomato Fennel Sauce by Eve Fox

There's something magical about this meal -- a rich, fennel and garlic-scented tomato sauce topped by a layer of shrimp, lemony bread crumbs and little chunks of salty feta cheese. You bake it all in the oven until everything gets piping hot, melty and browned, then serve it over a pile of spaghetti.You start with the sauce. We…

Ruth Reichl's New Book - My Kitchen Year by Eve Fox

My Kitchen Year: 136 Recipes That Saved My Life is a wonderful cookbook-cum-memoir by Ruth Reichl (it's pronounced RYE-shul, in case you've ever wondered - I looked it up :) Fans of Gourmet magazine will recall with sadness when parent company, Condé Nast abruptly pulled the plug on the magazine back in 2009. But our shock and dismay…

Pickled Carrots with Coriander & Cumin Seed by Eve Fox

Tomorrow is Can-It-Forward Day and these carrots are a great way to celebrate. Crunchy, sweet, salty, piquant and wonderfully flavorful, these pickled carrots deserve top billing on any cheese or charcuterie plate.The carrots in our garden are practically begging to be picked right now. And although my little boy bunnies will happily…

Prize-Winning Pumpkin Ginger Pie by Eve Fox

Watermelon, Feta and Black Olive Salad by Eve Fox

Eatwell Recipe 38: Creamy Beet Salad by Eve Fox

Up until three years ago, I hated beets with a passion. As much as I wanted to like them, I could not quash the waves of revulsion that washed over me with each mouthful. Despite their beautiful, brilliant color and pleasing texture, the experience was just a little too close to eating dirt for me to "stomach."But shortly after I…