Recipes 
Apr 22, 2013
Fresh take on how to eat too many hard-boiled eggs
a delicious egg salad that I spread on slabs of toasted baguette, then topped with thin slices of smoked salmon.
Apr 18, 2013
Mastering creamy pureed potatoes, no fat required
Steingarten discovered that gently heating the potatoes for a half hour or so in warm water before they are boiled profoundly improves the result.
Apr 15, 2013
A healthier take on take-out worthy fried rice
This being spring, I made sure that the stars of the recipe were seasonal ingredients, starting with peas.
Apr 11, 2013
Cedar planks dress up warm glazed brie with fruit
The cedar plank adds a kiss of flavor, makes it easy to bake in the oven or pop onto the grill, and becomes your serving platter as well.
Apr 9, 2013
Finding compromise with a seared bison carpaccio
Over time I have experimented to find just the right balance of rare and sweet.
Mar 22, 2013
A good spring tart is always in season
Just show up at an Easter shindig with a tart in hand and you’ll be awash in applause
Mar 15, 2013
Weekend Recipe: Simple, stunning tart a sweet Easter treat
Easter dinner isn’t generally the sort of meal we try to rush. The whole point is to savor the meal, not sprint through it the …
Mar 12, 2013
Recipe: A lighter take on matzo ball soup for Passover
Except for the fact that I made the balls too big and they blew up to the size of tennis balls and took forever to cook, I felt pretty proud of my soup.
Mar 6, 2013
Weeknight Recipe: Beet poetry from the Anschutz Health and Wellness Center
Roast until beets are knife tender, about 60 minutes depending on the size of the beets. Cool beets and then peel and quarter them.
Mar 5, 2013
“Fried” oysters that spare you from deep-frying
In honor of St. Patrick’s Day I have packed four Irish ingredients into one tasty little appetizer — oysters, cabbage, Guinness stout and Colman’s Mustard. …
