It’s early spring in New England, which naturally means high winds, slushy sidewalks, and an occasional snow storm. The lingering chill calls for just one remedy: hot, comforting chicken tortilla soup. This nutritious recipe provides the perfect amount of heat, umami, and richness to thaw your insides in this endless winter. The additional cilantro gives it a punch of herbaciousness and the goat feta offers tang and earthiness to balance the burn. It will warm you up in no ti

Okay, the title of this post is a bit misleading. We never called my grandmother “Bubby” and this was not her particular recipe for brisket. (Now, if I ever did find her barley soup with flanken recipe, that would be a different story.) But this is a bubby’s recipe for warm, comforting brisket and as perhaps a future bubby myself, I’m okay with co-opting the term. The deceptively simple recipe is actually a collaboration between me and my uncle, who prepared this delicious di

Tangy. That is the word for this fantastic lamb marinade that will wow you and your guests alike. The combination of rich flavors – slivers of fresh garlic, sweet onion, sharp lemon juice, piquant mustard, and fruity red wine – becomes the perfect tenderizing bath for the succulent lamb and provides a beautiful caramelized crust while roasting. This is perfect for any holiday meal, serving 6-8 people easily. Ingredients: Lamb: 5-10 garlic cloves, slivered 1/4 cup Dijon mustar

I did not know that shrimp parmesan was a region-specific delicacy until I moved out of the New York metro area. It was a dish I had grown up on, almost as common as chicken, eggplant, or veal parmesan: pretty much every pizza joint on Long Island has it on the menu, either in platter or sandwich form (otherwise known as the classic “shrimp parmesan hero.”) Tender, succulent, and sweet, the shrimp pairs well with the tangy tomato sauce and salty blend of cheeses, balancing ou

One of the biggest struggles in our household is figuring out what to do for lunch every week. My fiance and I have differing styles of meal prep: he likes to make one big batch of something on Sunday, to have over the next four or five days, whereas I prefer to wing it: dinner leftovers, restaurant leftovers, work meeting leftovers… you get the drift. Fiance often takes care of that big batch of something – chili, southwestern chicken salad, something or other with quinoa, b