Couscous with Celery, Parsley and Red Wine Vinegar
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I found this many years ago in Amanda Hesser's, "Cooking For Mr. Latte;" it's been a staple ever since. T, especially, loves it.
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Featured Recipes
Potato Leek Gratin
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This is an absolutely delicious, decadent yet humble gratin. It makes for a stellar side dish.
Read MoreQuinoa with Apricots and Pistachios
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A wonderfully fresh and super healthy salad full of herbs, dried fruit, nuts, quinoa and a great vinaigrette. I've never served this to anyone who didn't become an immediate fan. Recipe from a 2005 Cooking Light. It doubles/triples well.
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Garlic Bread a la Louisiana
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This is an old family recipe that is irresistible. Dripping with garlicky butter that's studded with parsley, paprika and cayenne, you will never be able to eat just one piece.
Read MoreLusty Sungold Love
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If you read Em-i-lis at all regularly, you might know how I feel about summer tomatoes. Obsession is not too strong a word. This recipe came about as an homage to Sungolds, that marvelous orange cherry tomato variety.
Read MorePat’s Baked Beans
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We found this recipe years ago on AllRecipes and have changed it only slightly. These are absolutely delicious baked beans- the best I've had.
Read MoreBurnt Eggplant with Tahini
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This is a marvelous dish from Yotam Ottolenghi's Plenty. The pomegranate molasses lifts the eggplant-tahini blend to new and sweeter heights.
Read MoreEm-i-lis’ Green Machine Salad
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I've never been a coleslaw fan, but I do like the idea of thinly sliced veggies in a tangy, creamy dressing. The crisp, crunchy freshness of Granny Smith apples, celery and fennel is infinitely pleasing, especially when dressed with a refreshing aioli infused with celery leaves and fennel fronds. This is a great summer salad; hearty enough to be a simple lunch when paired with some great bread and/or some grilled shrimp, or a terrific start to dinner on the patio.
Read MoreMoroccan Carrot Salad
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This is an absolutely delicious, extremely simple dish from Claudia Roden. It makes for great leftovers too.
Read MoreRed-Chili Cornbread
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I found this recipe in the NYTimes Magazine which adapted it from Marco Shaw at Eno Restaurant and Market in Durham, NC. This is, quite possibly, my favorite cornbread. Its red-flecked hue and slight kick are totally appealing!
Read MoreBrussels Sprouts with Toasted Walnuts and Shaved Parm
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This is a simple, hearty, autumnal way to enjoy Brussels sprouts.
Read MoreLentils and Leeks with Gruyere
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If ever in need of a simple, delicious way to use lentils or of a perfect side dish for roast salmon, look no further.
Read MoreRoasted Asparagus
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Nothing could be easier than roasting asparagus. The great thing is that this simple preparation is the way asparagus shine most!
Read MoreZucchini and Feta Fritters
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These zucchini-feta cakes are one of my favorite treats. They are beautiful, delicious and can be made in advance. I rarely fry them, instead cooking them like pancakes on a hot griddle. Serve with Greek yogurt.
Read MoreMark Bittman’s Potato Salad With Capers, Shallots and Mustard
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Finally, a mayo-free, "adult" potato salad. This one is delicious and always a hit!
Read MoreBeet, Orange and Goat Cheese Salad
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This is a classic combination, but one that never disappoints. It doubles, triples, etc easily, and if you don't have or like goat cheese, feta is also nice.
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