For the second Sunday in a row, there’s a pot of this stew in the oven. That’s a picture of how colorful it looks when it goes in. When the timer beeps, four hours later, the greens and oranges have caramelized into the height of flavor. It’s based off of the very famous (in my […]

Whew, I didn’t mean for my pause to go on quite that long. Three months is the longest period of time I’ve gone without posting on Big Girls, Small Kitchen in eight years, a break in routine that should have seemed shocking – except, it didn’t! It seemed exceptionally natural to take a little break, especially from […]

I wanted to get this one down before the big, juicy tomatoes are gone. In fact, we have a bit longer than we think before that happens. They’re usually here til mid-October, and sometimes they’re less expensive then, since the more antsy eaters have moved onto winter squash. By then, a dish called Beach Pasta […]

Here’s an uncharacteristic move: I made a Taco Bell Crunchwrap Supreme. I haven’t eaten a bite of “traditional” fast food in at least 10 years (Shack Shack not included). But when my editors at First We Feast suggested we branch out from classics like roast chicken and chocolate chip cookies to show people how to craft […]

The right selection of stuff on top of lettuce makes the difference between a dutiful salad and a professional salad. I say selection, because with salads less really can be more. Often a mediocre salad, edited, would have been a great salad, in my opinion. Especially this time of year when the farmstand abundance practically begs you […]

In salad season, sometimes an eater can overload on vinaigrettes. In such moments, I remember that oil and vinegar aren’t the only way to dress a pile of greens. Yogurt is at least a good base for dressing as oil and vinegar, and here’s why: if you start with full-fat, or at least low-fat, yogurt, then […]

There are so many “secrets” to perfect roasted chicken that we end up overloaded and overwhelmed about what method to choose. Even me — and I’m someone who roasts a chicken a month, if not more often. The reason for all the recipes isn’t just because roasted chicken is a near-perfect food that we seem devoted to perfecting. And it’s […]

In the quick couple weeks when summer fruit ripens around here, I have a hard time doing anything but nibbling straight from the pint box. Ordinarily, the high price of local/organic/ripe berries prevents me from overbuying, but every so often a couple berries remain after my morning snack. This recipe is for those times. The best […]

There is so much lettuce in the apartment already that I refuse to harvest what’s in the garden. Our CSA has been flush with greens this year, and we’ve been all about ways to use ’em up — in a way that doesn’t feel like we’re eating salad, and nothing but salad, all the time. That […]

I first made this back in not-very-pasta-salad weather. I was intrigued by the ingredients in the pasta with boiled vegetables recipe, which I found while browsing Serious Eats during vegan week. Specifically, one ingredient: potato. Though I’m not quite a Harold McGee-level food nerd (though I do keep On Food and Cooking on my desk), when […]