Posts By: Cathy Barrow

In late winter and early spring, I begin to need crunchy vegetables in an almost circadian way. My yearnings turn from the long cooked winter squashes and roasted broccoli of wintertime to bright green spring flavors that snap. That’s when this salad steps in, before the actual greens are growing in my garden. I remove… Read more »

  Irish brown bread is unforgettable. It’s ruggedly sweet from molasses, with a tender crumb and precisely the bread we ate every day when we visited Ireland a dozen years ago. We’ve remembered it and talked about it and I’ve tried for years to replicate it, I’ve attempted a couple of recipes that didn’t meet… Read more »

This simple stew is positively packed with flavor. Serve it warm over rice or grains, or at room temperature, as part of a salad with tomatoes and cucumbers, or use it to fill a dosa or tortilla. Use canned chickpeas if you must, but I prefer dried. Makes about 2 1/2 cups 1/2 pound (250… Read more »