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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
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 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
This Monday, Oct. 7, marks one year since an attack that forever altered Jewish history. One year since 1,185 innocent people were brutally murdered by the terrorist group Hamas. One year since 251 hostages were kidnapped and brought into Gaza. The...
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 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 MOLLY PARR
A few weeks back, my girls went apple picking with family friends and returned with far too many apples. I went through my usual repertoire of fall baked goods, which included a very simple Shaker apple cake recipe that I adore, and a Mollie Katzen...
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