Serve Green Pozole with Chicken for Cinco de Mayo

This March 31, 2018 photo shows green pozole in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)

Cinco de Mayo commemorates the Mexican army’s defeat of the French army in a battle on that date — May 5 — in 1862. The holiday also happens to coincide with the start of the season for fresh tomatillos. Green Pozole with Chicken, a traditional, stew-y Mexican soup — based on a tomatillo salsa — is the perfect dish for the occasion.

Bacon, Sage and Provolone Chicken Rolls

This October 2014 photo shows bacon, sage and provolone chicken rolls with marsala sauce on display in New York. Rolled chicken breasts may look fancy but they’re easy to make with a bit of patience. (Todd Coleman via AP)

A rolled chicken breast may look la-di-da fancy, but it’s really super-easy to pull off with a tiny bit of patience. And this particular version rewards you with bacon and melted cheese.

Eggplant and chicken marinara, a one-dish-wonder

This March 22, 2018 photo shows eggplant and chicken marinara in Bethesda, Md. This dish is from a recipe by Melissa d'Arabian. (Melissa d'Arabian via AP)

Many eggplant recipes start with slicing or dicing and sauteing in oil. But this approach can add a lot of unnecessary fat to your dish, as porous eggplant flesh absorbs oil like a sponge as it cooks, leading most of us to add more fat than we realize. Instead, consider roasting the eggplant whole.

Simple Vegetarian Spring Pasta Salad

This February 2018 photo shows simple vegetarian spring pasta salad in New York. In this recipe, the asparagus and sugar snap peas get a bit more tender and keep their bright green color after a quick simmer, and the best part is that you can add them right into the pasta at the end of the cooking time. (Mia via AP)

A great pasta salad is a beautiful thing. It anchors a picnic, potluck or buffet with aplomb. It’s portable, flexible, and easily and often vegetarian.

Squeezing the most out of small outdoor spaces

This undated photo provided by Janice Parker shows an outdoor garden in Connecticut designed by Parker, a landscape architect. To make the most of small outdoor spaces, Parker recommends using one large, dramatic planter rather than several smaller ones. (Neil Landino Jr./Janice Parker via AP)

As herb and vegetable gardens, composting and other aspects of green living become more popular, many people with limited outdoor space are looking for ways to squeeze the most out of it.

Make your own breakfast sausage patties

This March 16, 2018 photo shows homemade turkey breakfast sausage in Bethesda, Md. Making your own breakfast sausage patties is surprisingly quick, and just plain smart: you can adjust flavors according to your preferences, and control the quality of the ingredients. (Melissa d'Arabian via AP)

Lazy weekend morning meals around the table, the entire family unhurried have yielded some of my favorite moments of connection and family identity. Even quick weekday breakfasts hold the promise of a new day, and fill my soul a tiny bit. Adding the unmistakable aroma of an herby breakfast sausage is the icing on the cake of breakfasts and brunches.

Serve baked chicken thighs with lemon pickles

This March 18, 2018 photo shows baked chicken thighs with preserved lemons and artichoke hearts. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)

Preserved lemons, aka lemon pickles, are a delicious and unique treat that have long delivered a ton of salty and acidic crunch to the cuisines of North Africa, the Middle East and South Asia — and to America in recent years.

Quick and tasty crusted salmon

This March 16, 2018 photo shows mustard and dill crusted salmon in Bethesda, Md. (Melissa d'Arabian via AP)

It seems like mere moments after I get the last dish dried and put away, it’s time to make dinner again. Is it me or are the days actually getting shorter, whizzing by in a blur and then coming to a screeching halt at 6 p.m. when every person in my household starts wandering into the kitchen, casually asking what’s for dinner, usually while opening up a cupboard to peruse available snacks?

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