First of all, I want to share (sorry for the repeat, Facebook friends) this amazing piece by Oliver Sacks in the New York Times opinion section a few days ago. It’s heart-wrenching and beautiful and meditative and overwhelmingly human. I first ran into Sacks’ writing in an issue of Chemical and Engineering News that was sitting […]Read more "Progress and kindness"
The weather in Cambridge, England, has been getting warmer these last few weeks (in stark contrast to the weather in Cambridge, Massachusetts, or anywhere else on the East Coast). Aldi has replaced their racks of snow shovels with potted plants and tulip bulbs, and my tastes begin to turn from soups and stews to springtime […]Read more "Recipe: Maple-roasted vegetables with venison"
A few weeks ago, I decided to finally treat myself with a trip to Arjuna, a whole foods store in Cambridge, to get a few of the more unusual ingredients that I’ve been wishing for. In particular, I was looking to expand my whole-grain horizons beyond brown rice and porridge oats (which are okay, but […]Read more "Recipe: Chicken arrabbiata"
When I lived with a bunch of Nordic skiers in D House (just down the hill from the Green), we would occasionally cook house dinners. This was always pretty fun, and one thing that sticks out in my mind is that one ’14, Natalie, would ask people to talk about their “roses and thorns” (you […]Read more "Roses and thorns"
“Laura made a great chili. She used lean-cut meat, dark kidney beans, carrots cut small, a bottle or so of dark beer, and freshly sliced hot peppers. She would let the chili cook for a while, then add red wine, lemon juice, and a pinch of fresh dill, and, finally, measure out and add her […]Read more "Recipe: Laura Moon’s chili"
Alpha-linolenic acid and other omega-3 fatty acids in the seeds and nuts give this granola its name (I was really just going for “catchy”). It’s made with what the Brits call “porridge oats” and Americans generally call quick-cooking or instant oats, as opposed to my preferred rolled oats, because rolled oats are significantly more expensive […]Read more "Recipe: Alpha-omega granola"
We had another house dinner last Saturday, and it was kind of a relief not to be organizing it (many thanks to Morgan for taking charge!). I couldn’t just sit around not contributing, though…and when I happened upon a link promising “Six Minute Vegan Chocolate Cake” in the recipe archives of the legendary Moosewood Restaurant, I knew […]Read more "Recipe: Ten-minute vegan chocolate cake"