Three Bean Bison Chili

This recipe developed over time from several chili recipes I have tried. The taste develops as the dish simmers, so don't be tempted to start making adjustments right away. At first it is a little sharp and not terribly pleasing, but eventually the ...

All-Cornmeal Skillet Cornbread

This is a no wheat flour recipe. It is crumbly and a little crunchy rather than springy and custardy like some cornbreads made with a combination of corn and wheat. Easy to make, it is buttery tasting and perfect with a steaming bowl of chili on a ...

Grilled Swordfish with Fennel and Lemon

Swordfish steaks are easy to grill because they don't fall apart as they cook. The silky texture of the sautéd fennel contrasts well with the firm beefsteak-like fish. Lemons get sweeter when grilled. Squeeze a little juice over the fish and ...

Carrot and Lentil Stew with Middle Eastern Spices

The recipe is based on the combination of two recipes by Martha Rose Shulman that I found on New York Times Cooking. The NYT recipes are here and here. I like the combination of  coriander, cardamon, and cumin with the lemon and mint. Be very ...

Chocolate Oatmeal?

Melissa Clark, in her "A Good Appetite" column in this morning's NY Times Food section, writes about making chocolate oatmeal for breakfast. Since I eat oatmeal for breakfast a few times a week, and since even for someone like me who actually likes ...

Grilled Lemon-Caper Chicken

This is one of my wife's favorite dishes. It's sort-of a cross between lemon-pepper chicken and chicken piccata. Tasty and easy to put together. When we are in the mood for a little lighter version, we skip the sauce. The chicken stands alone pretty ...