Mediterranean Grilled Octopus Salad

Nothing this delicious has ever before emerged from my kitchen. You should understand that before you read on.

This also happens to be the most kid-unfriendly dinner I have ever made. It is a tragic reality.  The chasm is as impossible as the obviously ill-fated passions of Julia Roberts and Lyle Lovett. Read more

Produce Primer: Asparagus

Asparagus is the culinary sentinel of spring.  The fresh asparagus available during April and May is the best argument for eating seasonally.  If you’ve been eating asparagus from South America in February and get a taste of the fresh local stuff from the farmer’s market, they hardly seem like the same vegetable.

Because of its versatility, you can eat it every night of the week, prepared a little differently, so that you never get sick of it.  By the time you start to get a little weary of it, the season will be over.  Below are four different very basic methods for preparing asparagus.  Play with these ideas to suit your own tastes. Read more

Pork Shoulder Braised in Hard Cider

Adapted from Martha Stewart’s Cooking School

If you’ve had a baby or been sick over the last two years and I’ve brought you a meal, odds are good that it was either this recipe or Boeuf Bourguignon.  I love both and always have lots in freezer because I make those two dishes in “The Fundamentals” program.  Though I’m introducing all new recipes to that program next session (I personally need a change), I know I’ll always make a big batch for my freezer stash every fall.  It is just so comforting in a way that’s somehow still fresh and bright. Read more