Judith Hausman
Spicy Beet Salad

Beets are generous vegetables—they gift us twice. The sweet healthy greens become part of the mixed sauté I cook up with chard, Asian greens and softer kales. When I dig up the roots, I keep the greens handy for a variety of recipes and salads. I roast the beautiful beet roots almost routinely. If the […]

Raspberry Biscuits Supreme

I hereby declare that biscuits and scones are different breeds of the same animal. While biscuits are often less sweet and typically made with shortening or lard, scones are often more sweeten and typically made with cream—yet the preparation technique is the same. There are cream biscuits made with butter and savory scones made with […]

2 Recipes for Tomato Pie

There’s still time to cook with tomatoes while they’re at their best, and one of my favorite ways to fix them is in tomato pie. I make two different versions depending on my mood or the setting in which I’ll serve them: One is elegant and the other is rustic, but both are delicious. My […]

Shakshuka: Eggs Poached in Tomato Sauce

When I first starting cooking for myself, I turned to eggs cooked in tomato sauce for a warming, nourishing last-minute dinner. With a little sautéed garlic and a chopped onion (if I had one) in the pan, the gooey eggs broken into the sauce satisfied my hunger, and I’d wipe every last traces with a […]

Mixed Berry Custard

Mmmmm … berries. I love to pick them myself, which I often can at my CSA farm. My mind buzz turns off, replaced by bee buzz; the bees are way too busy to bother me. In the quiet berry patch, the focused search and careful reach for ripe berries is contemplative and soothing. Eat one […]

Kasha and Zucchini Salad

Courtesy Judith Hausman The zucchini just keeps on coming, so this week, I’m using it in a wonderful salad with kasha, herbs and a light lemon-oil dressing. Kasha is buckwheat groats, popular in Russian and Balkan cuisine, and contrary to the name, not wheat at all. I love the nutty taste and rough texture of […]

Summer Squash and Corn Pancakes

At the height of the summer, the amount of zucchini is overwhelming and it’s easy to find yourself in a rut. However, these tender, small squash, in all their wonderful variety, can be a welcome raw material many simple summer dishes. Whether bright-yellow, pale-green, striped, scalloped, tennis ball-shaped, you can grate them, dice them, sauté […]

Dolmas: Stuffed Grape Leaves

Photo by Judith Hausman Wild grape vines grow like weeds where I live, climbing up over hedges, trees and rock outcroppings. Sometimes they even bear foxy-tasting little grapes at the end of the season. But in early summer, while the leaves are large but not yet toughened, I pick them to make dolmas. If you […]

French-Style New-Potato Salad

Courtesy Judith Hausman As I wait patiently for the summer’s first tomatoes, squash and peppers (can eggplant be far behind?), it’s easy to forget that new potatoes are ready to harvest first. My CSA share included 6 pounds of small potatoes last week in white, red and purple. Generally, I choose grains over potatoes in […]