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Brussels Sprout Salad

Brussels Sprout and Farro Salad

The greenmarket is a constant source for inspiration. Right now it’s full of Brussels sprouts on their stalks. I recently picked one up and made this salad of raw and roasted Brussels sprouts with farro and parmesan. I liked it enough to put it on the list of possible Thanksgiving side dishes this year. Use…

Strawberry Soba

Strawberry Soba Noodle Salad

To me, there is nothing more refreshing for a warm-weather meal than a cold noodle salad. Although adding strawberries to a salad like this may seem unusual — and it is — the combination really works. The juiciness of the berries adds a cool and sweet-tart contrast to the slight spiciness of the peppers and…

Apricot Pavlova

Apricot Pavlova

Did you know that part of the reason it’s hard to find a tasty apricot is that the largest orchards in California used to be where Silicon Valley is now? This was the ideal place for apricots to grow, so sadly, we will never taste that particular fruit again. Cooking is the best way to…

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Brussels Sprout and Farro Salad

November 7, 2014

The greenmarket is a constant source for inspiration. Right now it’s full of Brussels sprouts on their stalks. I recently picked one up and made this salad of raw and roasted Brussels sprouts with farro and parmesan. I liked it enough to put it on the list of possible Thanksgiving side dishes this year. Use…

Brussels Sprouts Stalk

Strawberry Soba Noodle Salad

July 24, 2014

It may be a tad late in the (strawberry) season to be posting this, but it’s not too late to make this salad, which is perfect for this hot time of year. It’s a recipe I created for my Short Stack edition, which was published last year, that combines some rather unusual flavors to great…

Short Stack-2

5 Ways to Keep a Kitchen Renovation on Track

June 25, 2013

My new kitchen, all framed out! Finally, a space I can walk in, rather than just imagine in a drawing. The three windows on the right will be in the kitchen and the two on the left are the dining room. A peninsula with the cook top will divide the two. Since March, I’ve been building…

Susan Spungen for Food52