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By MOLLY PARR

Today’s recipe comes double recommended. The moms I did a meal train for wrote to ask me for the recipe. That same week, my husband asked what was in the noodles that made them so good.

By MOLLY PARR

Have you ever sauteed a radish? Ever roasted one? The application of heat to this particular spring vegetable is transformational. Its peppery bite disappears and an entirely new flavor appears in its place. Its snap softens into something almost buttery.

By MOLLY PARR

Some of the best things to come out of my kitchen lately have actually been second takes: leftovers taking on a new life in a totally different dish. To wit, the roasted winter roots salad with quinoa and arugula was good, but my 9-year-old would argue that it was the quinoa patties with broccoli and cheddar served the next night that were even better. And our Valentine’s Day Shabbat dinner of lemon risotto, roasted salmon, whipped ricotta topped with roasted beets and blood oranges was fancy-restaurant good. But Saturday night’s winter fish chowder, made with the leftover salmon, was the most memorable dish of the weekend.

By MOLLY PARR

After frying and freezing dozens of latkes in preparation for Chanukah this year, I am now convinced anything can be latke’ed. Of course there were the typical potato with-a-little-grated-onion latkes, and then typical-for-me were the broccoli and...

By NAOMI SCULLY-BRISTOL

Walking into the Baker’s Pin, you are greeted by cheerful decor, beautiful colorful pots and an array of cooking gadgets. It is a home cook’s paradise with everything you could possibly need, from Le Creuset pots to artisan olive oil to high quality...

By MOLLY PARR

My two kids started a whisper campaign about my baking. Bea, my 9-year-old, insists I burned the bottoms of their cupcakes at their fourth birthday celebration. I honestly don’t remember doing so, but they are insistent. Note: My husband just read...

By MOLLY PARR

For the third or fourth time, I auctioned off a gourmet vegetarian meal for four as part of a fundraiser for a local synagogue. This year I offered two separate meals to bring in double the money. I cooked one of the meals last week, and the second...

By MOLLY PARR

They say it is better to have loved and lost than to have never loved at all, but I’m not certain I feel that way about this perfect panzanella that made me swoon before it ended up on my kitchen floor, the victim of a Tupperware mishap in the fridge....

By CAROLYN BROWN

A local author’s new cookbook aims to inspire activism through food designed for community organizing and social justice.“The Revolution Will Be Well Fed,” written by Corrie Locke-Hardy, features 50 recipes that are made for community activism —...

By MOLLY PARR

We are now deep into what feels like the longest five-weekend August ever, which means it is eggplant and tomato season. Every year I forget just how much produce that actually means. Last week the CSA suggested I take 10 tomatoes for my little share....

By MOLLY PARR

I think at this point we have more streaming services than I can count, but honestly, when I want to just sit and watch something, my go-tos are the cooking shows on PBS Create. That’s where I saw Jacques Pepin make this recipe for baked peaches...

By MOLLY PARR

I go back and forth with sharing this recipe for garlic marinated zucchini. On the one hand, it’s extremely delicious, especially served with some slices of thick sourdough and fresh mozzarella. It takes time to salt, fry, and then marinate, but it’s...

By MOLLY PARR

If I’m remembering correctly, the last time I came to this space to talk about rhubarb, I mentioned a rhubarb compote from the book “The Lost Kitchen” by Erin French. The recipe leaned into lemon and worked well with ginger and strawberries.This year...

By MOLLY PARR

Last column I wrote that I am currently on a pretty limited diet that cuts out certain types of carbs — FODMAP for short (the full acronym stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols). Well, it turns out that a...

By MOLLY PARR

Have you ever loved something that hurt you? I’m not referring to a bad relationship — rather, a dish that you love, but your body hates? Maybe it’s something that gives you a headache, or makes your tummy uncomfortable. For me, it’s this sweet and...

By MOLLY PARR

Not quite 30 years ago, I studied in Manhattan. I had my first computer and went online for the first time. Back then I still found most of my news from actual newspapers, and social media didn’t exist. Even though the “Seinfeld Diner” was practically...

By MOLLY PARR

I’ll be first to admit that I look to restaurants for menu inspiration in my own kitchen. Broccoli Caesar Kimchi Salad from Vegan Pizzaland, I’m looking at you. And my friend Andrew, to whom I totally owe the recipe for the Kale Caesar Salad from Paul...

By AMERICA’S TEST KITCHEN

A chopped salad, where every ingredient is cut into pieces of about the same size, offers the perfect mixture of flavors and textures in every bite. However, some vegetables get watery and soggy when you chop and dress them, and require extra...

By DANIEL NEMAN

Sure, you could craft your own block of cheddar cheese, create some Havarti or whip up a batch of gorgonzola.But why would you want to?Most cheeses require rennet, an enzyme found in the stomach of cows (and sheep and goats). Rennet is what gives...