We knew yesterday we’d make pizza for lunch today. We had the dough defrosting in the fridge. However, when we got to the farm market this morning to get more asparagus (no, no, we haven’t even come close to having our fill of the grassy beauties), we were delighted to see they had fiddlehead ferns, too. So we grabbed both. We’ll hang onto the asparagus to eat later this holiday weekend. Our pizza today: steamed/sautéed fiddleheads with scallions and slivered garlic in olive oil, and a little crushed red pepper flakes and salt to bring up the flavor. Have a wonderful weekend. Walk, swim, hike, frolic, but most of all, remember to cook something delicious for yourselves, dear friends.


Pretty sure CH had a good b’day yesterday, full of beauty and deliciousness. A mystery NYC walkabout included: a stop at 57th Street’s Marlborough Gallery to behold their wonderful collection, a quick visit to the terrific new Whitney Museum (we ran out of time, there’s so much to see!), and a celebratory dinner at “Untitled”, Michael Anthony’s new place at the museum. Chef Anthony has a magical way with vegetables, and so, duly inspired, we landed on this for lunch today—delicate asparagus fritto with masala-seasoned yogurt. Were we in heaven yesterday? Nope, just in good old/new NYC.



A light lunch—cold poached cod and asparagus with a parsley-preserved lemon mayo and scallions—before we head off to NYC to attend the cookbook release party for Korean cooking sensation, Maangchi. Fun! Tomorrow a day of hard work: a mystery birthday walkabout-the-city for CH. Where we goes, only MH knows. We’ll report back on Thursday.



We couldn’t wait for lunch, so we had breakfast instead—corned beef hash and poached eggs. This is a good way to start the week—better than Wheaties.


We are on asparagus hiatus today—but only because we’re all out! We had a pot of boiled beef short ribs in their aromatic broth tucked away in the back of the fridge, and some scallions, a couple of limes, and bunches of fresh mint and cilantro in the vegetable crisper. It was all we needed—including a ripe Hass avocado—to make a bright-tasting cold shredded beef salad dressed with olive oil, crushed red pepper flakes, and salt and pepper, for today’s lunch. Tomorrow, we’ll be back in “grass”. We’ll hit our favorite farm stand for piles of fat asparagus spears to feast on this weekend. Cook something delicious for yourselves, dear friends.



We had a craving for ham and cheese sandwiches this morning. So while we were out running errands, we grabbed some prosciutto cotto, a slab of gooey taleggio, a crisp baguette, and a bundle of fat asparagus (instead of potato chips). We believe in feeding the need, and this idiosyncratic spring lunch sure hit the spot. Off for a quick walk on this lovely day; remember to do something just for yourself.



When in asparagus season, eat asparagus. And we are. Today, we sautéed green spring onions in butter and folded them into an omelette along with grated Island Brebis cheese and skinny asparagus. And just to make the point, we served it with more asparagus.



We made chicken salad with lots of lemon zest, piled it on mayonnaise-smeared toast with crisp bacon slices, then added asparagus and scallions dressed with olive oil and s & p. The hot weather has brought on those grassy green spears in a big way, so we are going to eat them while the eatin’s good. Maybe we’ll take our sandwiches down to the river and have a little picnic.


Hello, dear friends. We have been out on the road and not in the studio for these past weeks, but we are back and so relieved to be cooking in our own little kitchen again. Today’s lunch, poached spring chicken smothered in peas, favas and tiny fingerling potatoes, and local asparagus. We added whole garlic cloves to the simmering broth to soften and sweeten. We are eating the breast today—tomorrow, wonder what we’ll do with the rest of this tender bird. What will inspire us? Let us know what you think we should do.


We are back from warm, sunny Los Angeles where we’ve been for the past two weeks shooting with Nancy Silverton and her dream team for her forthcoming cookbook Mozza at Home (Penguin, Spring 2016). We are easing our way back into the swing of things here at Canal House so it’s a late lunch of mussels and fennel salad and avocado with escarole and toast. Happy to be home.


It’s a springish lunch of potatoes and fresh peas (God knows where they are from!) with good Irish butter and chives snipped from the window box. Things keep getting better and better.


Busy day, rainy day, perfect day for a pimentón-rubbed roast chicken. Didn’t wait to cook carrots and mash a few potatoes to round out the meal, we each just chose our favorite piece and tucked in. One prefers a leg and thigh, the other goes for the breast—we have a perfect partnership.


More chickpeas for lunch today—hummus two ways. One is simple with minced preserved lemon and Aleppo pepper, the other topped with cauliflower in turmeric parsley sauce. We’ll wipe the dishes clean with warm pita. If you haven’t seen it already, take a peek at a bit of Roger Sherman’s  The Search for Israeli Cuisine  http://kck.st/1E5RqmP. It inspired our lunch today.


The day just slipped away from us. By 4:00 pm, we were starving to death, and realized we hadn’t eaten lunch. So we quickly stewed some chickpeas in a chunky tomato sauce, added a few glugs of really good extra-virgin olive oil, and a hard-boiled egg. What do you call a late lunch, linner?


We made a vat of Bolognese sauce to make several pans of lasagna for a beloved neighbor’s farewell dinner tomorrow night. Everyone is watching the weather; snow is expected so the guests may have to ski in! For today’s lunch we swirled long spirals of  fusilli col buco into a few stolen spoonfuls of the lusty sauce. Fat green beans in olive oil provided our daily dose of vitamins. This week Johann Sebastian Bach “is” three hundred and thirty years old and he is serenading us as we slurp.



It is a vegetarian-ish lunch today, a soup of potatoes and escarole cooked in yesterday’s flavorful corned-beef broth. Well, suppose that’s our version of vegetarian!


We cooked two corned-beef briskets today. One is for our traditional Saint Paddy’s Day dinner later this evening. The other one is for lunch—our favorite hash topped with a poached egg and lots of chives. The green beer is chilling on ice. Erin go bragh!



The weekend rains washed away much of the snow. We discovered that chives in our gardens are pushing their way up through the wet, muddy earth. There is hope that warm weather is just around the corner. But it is still raw outside. So lunch today is a big, meaty smoked ham hock and a mess of collards with really good olive oil and pepper—hopefully, the season of eating sturdy greens is coming to an end.



TGIF, as everyone says. We, on the other hand, are always a little sad to see our week end. We love our unconventional work—time just flies. We took a break around noon to have a lunch of roasted tomatoes and skirt steak. Think we’ll indulge in a couple of end-of-the-day sidecars at our favorite bar down the alley—why not? Remember to cook something delicious for yourselves this weekend, dear friends.


All the ice, snow, and frozen ground is thawing. We splash through pools of water as we drive up and down the river roads. But there are still patches of ice that send the car sliding and remind us that we aren’t out of winter’s grasp just yet. But spring is in the air. And though the temperature doesn’t warrant a salad quite yet, we both ate every morsel of our quasi-Salades Niçoise.



Thank you San Francisco friends for the bag of  Iacopi Farms’ gigantes beans grown on the foggy coast south of the city in Half Moon Bay. We simmered the big (actually giant, as their name suggests) beauties until they were soft and creamy, then served them with braised broccoli rabe and sliced shallots. Olive oil seasoned with anchovies, garlic, and crushed red peppers flakes anointed our simple, satisfying lunch. Who needs meat.


It’s 50° today, so soon those first shoots of green will push through the thawing earth. But in the meantime, we’ll satisfy our taste with a salad of chopped crisp celery, salty anchovies, preserved lemons, and really good olive oil.


A package arrived from California this morning; guess what was in it? Our generous friends, Peggy Knickerbocker and Robert Fisher, filled a box with these grassy green spears of asparagus and shipped it to us. The West took pity on the East. We peeled them (not that they really needed it), plunged them into boiling water, anointed them with butter, then seasoned them with good salt and cracked black pepper. We are bending the seasonal eating rules today, after all, it’s spring somewhere!


We went hunting for some green vegetables at the market today, knowing full well it would be slim pickings. We’re so over the winter cabbages and root veggies by now. But lo and behold, we found a bin full of beautiful bright green, marble-sized Brussels sprouts that we just had to have. We roasted them alongside a plump chicken breast and with a little pan sauce and a handful of celery leaves to add a little more green to the plate, it was a pretty and most delicious lunch.




March is cooperating—behaving like the proverbial lion (we are hoping/praying that the lamb will follow suit). Snow and sleet the day before last. More of the same coming this afternoon. We’re craving the green of spring—isn’t everyone? We hear from the west that Californians are feasting on spring asparagus, lucky dogs. But we easterners must keep our spirits up with nourishing lunches like this cod and potato chowder with crisp cubes of pancetta and lots of fresh chives. Eat well, be happy!


Today’s lunch is a seared smoked pork chop on cabbage and raisins braised in dry vermouth—we’ll share.


The other day we made a big batch of Pork Stewed in Guajillo Chile Mole (Canal House Cooks Every Day, page 198). It has been sitting outside in the cold on the balcony. As with most long-cooked complex dishes, it just keeps getting better—richer and deeper as the days go by. Today, we fried yellow corn tortillas, then filled and folded them around rice, pork in mole, avocados, and cilantro leaves. Lime added bright flavor to this luxurious lunch. Cook something delicious for yourselves this weekend, dear friends.


We simmered 2 pieces of beef shank in some homemade chicken stock along with 1 parsnip, 1 carrot, 1 shallot, some parsley stems, and 3 star anise. The resulting broth was lip-smackingly sticky and rich with favor. We added a tangle of udon—Japanese wheat noodles—and slurped our way through this most satisfying of lunches.


The contents of our vegetable drawer—1 onion, 1 clove of garlic, 1 carrot, 1 parsnip, 1 handful of green beans, and 3 collard leaves—plus 2 scoops of sticky rice and 3 cups of really good homemade chicken stock added up to two big bowls of delicious, fortifying vegetable soup. We are ready to take on the world.


CH’s husband is not a cook. But he has come up with a darn good salad. Now we are a trifle snobby when it comes to salads. We like them simple, not too many ingredients, just tender leaves lightly dressed with very good olive oil and our own red wine vinegar. Well Mr. H’s salad is anything but that. It is really of the “everything but the kitchen sink” school—sturdy romaine leaves, salad olives, scallions, croutons, a cherry tomato or two hiding under a leaf, served with spoonfuls of caesar dressing. It satisfies the crunchy, salty, tangy, and slightly sweet that we must be craving. What is your favorite “special” salad of the moment? Don’t hold back, reveal all.