Additional Articles/Posts by Peggy Bourjaily

  • Cooking For Baby: 5 Things You Must Know to Get Started
    When my daughter started solids I became obsessed with making my own baby food. I am a food writer after all. I learned it’s no longer just for earthy crunchy types, freezing big batches is ideal and it’s an easy and satisfying way to...

  • An Easy Alternative to Roast Chicken
    Spatchcocking (or butterflying) sounds complicated, but really it’s just a fancy word for removing the backbone from a chicken or other poultry and cooking the bird open like a book. It’s sort of the poultry equivalent of butterflying. All...

  • Rebirth of the Egg
    Once maligned as too high in cholesterol, eggs have made a serious comeback. Packed with protein, choline, selenium, iodine, and various vitamins, the egg is a nutrient-filled dynamo and an excellent substitute for meat. Also, many farmers include omega...

  • Satisfying Pasta in No Time
    Spaghetti and meatballs is the standard American pasta fare. However, Italian cuisine is based on combining what’s in season with what you have in your cupboard. Classic cacio e pepe has only three ingredients besides the spaghetti: Parmesan...

  • An Italian-Inspired Dinner for Eight
    Michelle Baker, formerly of A Voce in New York City, developed this menu for a Italian-inspired dinner party. Filled with a combination of hearty meat dishes and lighter salads and fish dishes, there is something for everyone. — Allison Beck...

  • How to Host a Catered Dinner Party
    I get together with friends on a regular basis. While we often go out to dinner, a friend recently suggested we hire a private chef to come to her house and cook for us. It sounded like a fabulous idea, albeit an extravagant one. Worries aside, we...

  • Rethinking the Healthy Side Dish
    Vegetables are often an afterthought, steamed and thrown onto the plate as a healthy side to a glorious protein or a buttery starch. Perhaps that’s why vegetables often go un-eaten. This recipe will help you rethink broccoli, but don’t...

  • Tips for Making Lemon and Almond Shortbread Bars
    Lemon curd is generally added to cakes and cookies after baking, but in this recipe for Lemon and Almond Shortbread Bars the lemon curd is baked in, giving it a custard-like texture. To make life easier, the lemon curd can be made a few days in advance...

  • Tips for Cooking Pork Chops
    Pork chops are always a quick and easy weeknight meal, but add a muscatel vinegar and fig jam glaze and you’ve got something that’s just as easy, but impressive enough for guests. Serve the chops with braised cabbage and a nutty sauce-loving...

  • Where Your Favorite Foods Really Come From
    Every St. Patrick's Day, millions of Irish-Americans celebrate with green beer, Kiss me, I’m Irish buttons, and corned beef and cabbage, the traditional fare of their Irish kinfolk. Right? Wrong. In fact, traveling around Ireland, locals may...

  • 9 Weirdest Food Festival Dishes
    Food festivals may have started as a celebration of the earth’s bounties — a great harvest or the seasonal blooming of a prized crop — but now it’s all about Bessie the prize pig, Grandma Rankin’s cherry pie and 300-pound...

  • 10 Over-the-Top Kitchen Appliances
    Sharp knives, pots and pans, wooden spoons and whisks are all of paramount importance in the kitchen, but what about the Stovetop Potato Baker or the endless variations on cake, cupcake and cookie molds? A fairy cake mold is certainly cute for a two-year-...

  • Tips on Shopping at the Farmers Market
    I shop at the farmers markets at least once a week and up to three times a week. I live in between the Columbia University and the 97th Street markets on Manhattan’s west side. In the last three years, I've watched them grow from an apple stand...