Recipes

When I make granola I add almonds, pumpkin seeds, sunflower seeds, sesame, and flax, all healthy . . . if a bit fattening. Try different kinds of nuts and see which you like the best. They are often more affordable bought in bulk at health food stores but be sure there is a high turnover, they can get stale quickly.

Mussels could be considered the pasta of the bivalve mollusk world. They are cheap, versatile, and easy to cook. Last night I had them in coconut broth with lemongrass and lime wedges served alongside. Tonight a friend is going to prepare them in a Thai green curry sauce. They are abundant in many parts of world and particularly revered in Belgium and France, where they are served with French fries as moules et frites.

I eat a lot more vegetables and whole grains than meat. If I were to sit down and analyze my diet, it would almost seem vegetarian. Nutrition is important to me, but I don’t obsess about foods, fats, cholesterol, mercury, carbohydrates, acai (Oprah’s miracle fruit!), corn syrup, tapeworms, sugar, blue and orange fruits, lead in my ancient crockery, or anything else that 90 percent of the people I know worry about.

What could be better than a summer meal of lobster, corn, and tomatoes? The lobster and corn merely need to be steamed and perhaps buttered generously, the tomatoes sliced and dressed. Couldn’t be simpler.

One of the things I love best about spring vegetables is how beautifully they go together. Peas and spearmint are a match made in heaven. Asparagus and morels combine a sprightly green flavor with a mild earthy one. In Provence, spring is celebrated with a fricassee of artichokes, fava beans, peas, and asparagus.

This recipe is great with roasted or grilled spring lamb. I kind of made this one up. It is best if the peas are small.

Sweet Spearmint Peas

Shared recipes. Old, old family recipes. What a treasure trove of history! I couldn’t wait to dig into them. Some had helpful notes scribbled on them. One even had “very bad recipe” scrawled on it, and yet it had been saved with the others to live on.

The name “soul food” gained popularity in the 1960s when the word "soul" became associated with all things African-American. But its origins go way back to the Antebellum period, when slaves in the South would create meals out of discarded meat parts (pig’s feet, ham hocks, tripe) and the tossed-away leafy tops of vegetables such as beets and turnips, and otherwise would rely on whatever they could catch, fish, or farm for their meals.

I got a great recipe for granola from a famous bakery in Los Angeles last year. I have fiddled with it so much, this is now my recipe. Besides, I've conveniently forgotten the name of the bakery. I even put this granola on top of salads!

Ireland is the only other country I know of that has any special food for Halloween. There’s a famous dish made with potatoes. Dawdling along through my treasured Irish cookbook by the doyenne of Irish cookery, Theodora Fitzgibbon, I came upon some recipes and lore about my favorite Irish dish: colcannon.

These savory potatoes could serve as a main course for lunch with just a small green salad to balance their richness. They’re really much too interesting to play second fiddle in a meal. Select large, blemishless Idaho baking potatoes for this dish.

Casseroles come in so many shapes and sizes and ethnic backgrounds, and with the right ingredients they are splendid for entertaining variable numbers of people and also have the virtue of staying reasonably hot on buffet tables.

Peaches are so delicate and easily bruised, it’s obvious that the beauties from California cannot possibly be tree-ripened. But they are fine for making jams, conserves, and chutneys — anything cooked.