• December 14, 2018

Craving something crunchy for lunch, we fixed ourselves a celery and radicchio salad, added some richness with a few hard-boiled eggs, and dressed all with a garlicky anchovy vinaigrette. Now we’ll be able to have second helpings of eggnog at this weekend’s holiday parties. Eat, drink, and cook something delicious for yourselves this weekend, dear friends. After all it’s the holidays.

  • December 13, 2018

Grey gloomy days often require bowls of hot soup to lighten the mood here at Canal House. So that’s what we are having for lunch today, French onion soup with melted Gruyère toasts. So simple to make, so economical, so good—leave it to the French.

  • December 7, 2018

One would think the skirt steak tucked away in our freezer might have inspired our choice for lunch today, but it was actually the head of radicchio in our fridge. How delicious the bitter leaves would be tossed with a garlicky vinaigrette and served alongside the richness of a seared steak?  Then we got to thinking that a “special sauce”  of mayonnaise, sour cream, olive oil, and salt and pepper would taste awfully good with that seared steak. So we defrosted the steak and by lunchtime we were sitting down to a lovely little lunch accompanied by a couple of fingers of red wine to wash said deliciousness down. Get in the spirit of the season and remember to make something delicious for yourselves this weekend, dear friends.

  • December 6, 2018

When we rolled into the studio this morning, we each arrived with a little something for today’s lunch. One brought three handsome red bell peppers and the other brought one pound of beautiful ground lamb. So lunch was decided for us—lamb and rice stuffed peppers. We added onions, golden raisins, cumin, and coriander to twirl the dish up. It was the perfect thing to eat on this cold day. Afterwards, we took Bob, the new studio dog, for a walk around town and looked at how people have decorated their houses for the holidays. Maybe we’ll both get around to buying Christmas trees this weekend. Gotta get in the spirit of the season!

  • December 5, 2018

The cupboard is bare, save for a head of cauliflower hiding behind a carton of out-of-date milk. Of course we always have a few strands of pasta, some parsley, capers, and a hunk of Parmigiano-Reggiano. We found a little box of saffron threads, too. It all added up to fettuccine with sautéed cauliflower. Seasoned with butter, extra-virgin olive oil, and salt it tasted pretty good. Yet another version of stone soup.

  • December 4, 2018

In honor of Hanukkah, we made latkes for lunch. Such a simple recipe: grated Russet potatoes, finely chopped onion, egg, salt, and pepper mixed together, shaped into disks, then fried in oil. We fiddled around with the recipe, as we are wont to do: with grated raw potatoes, grated par-boiled potatoes, even frozen grated par-boiled potatoes. In the end it didn’t really matter, they all were delicious and got us into the spirit of The Festival of Lights—to never be afraid to stand up for what’s right; to perform good deeds; to always strive to be better; and to remember that even one candle can light the darkness.  It’s not our holiday but we embrace all that it stands for.

  • December 3, 2018

A recipe in the New York Times last week caught each of our attention, but we never got around to mentioning it to each other, there were too many other things going on. This morning CH had some soaked chickpeas she hoped to cook for lunch today and started telling MH about a recipe she’d recently seen for chickpeas and coconut milk. MH practically finished CH’s sentence, saying she’d seen it too and was dying to make it. So we did, and send thanks to Alison Roman for her Spiced Chickpea Stew with Coconut and Turmeric. Simply delicious.

  • November 30, 2018

It is quite cozy in the studio, but dark and dreary outside, at one point it was sleeting! We ladled hot carrot-ginger soup into two bowls, then added plops of sour cream and handfuls of chopped scallions. It was the very lunch for a day like today. To fill out the meal we added turkey sandwiches, which one of us ate with gusto and the other nibbled around the edges, it was the very last of the Thanksgiving turkey. Enough turkey already, the finicky one said. Remember to cook something delicious for yourselves, dear friends.

  • November 27, 2018

Still enjoying leftover turkey sandwiches for lunch—Turkey Tuesday. We’ll keep it going as long as we can.

  • November 16, 2018

Short grain rice and orzo cooked with black beans seasoned with oregano, and pan-fried sweet Italian sausages with fennel for lunch today. We are still shoveling out, sloshing through icy puddles, and sliding around on the roads—the aftermath of yesterday’s unexpected and unseasonal snowfall. Get cozy with a good book, or watch movies, or take a long walk this weekend and, of course, remember to cook something delicious for yourselves, dear friends.

  • November 14, 2018

While the baby beets and stubby carrots roasted in the oven this morning, we had dainty bowls of chili with plops of sour cream for elevenses. For lunch, we tossed the roasted root vegetables with bitter radicchio leaves in a lemony, cumin and smoked paprika vinaigrette. This salad definitely put the roses in our cheeks.

  • November 14, 2018

While the baby beets and stubby carrots roasted in the oven this morning, we had dainty bowls of chili with plops of sour cream for elevenses. For lunch, we tossed the roasted root vegetables with bitter radicchio leaves in a lemony, cumin and smoked paprika vinaigrette. That salad definitely put the roses in our cheeks.

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