Main Dish

Littleneck clams steamed in white wine, tomatoes, garlic

The following recipe has a special sentimental significance; it was the first article I wrote for my food column for a Montana newspaper, almost ten years ago. I grew up in Brookline, in metropolitan Boston, and had just moved to a landlocked (albeit gorgeous in its own right) Montana town, and I was feeling desperately homesick. Summer, to me, meant clams and lobster, and I yearned for a taste of home. As luck would have it, the local grocery store stocked gorgeous Pacific shellfish at shockingly reasonable prices (alas, no lobster). Imbued with garlic, tomatoes, and a slightly spicy broth perfect for sopping, this recipe saw us through four blissful summers in Montana. Continue Reading

Main Dish

Butterfly Pasta with Bacon

I have a truly negative habit of overanalyzing almost every social interaction, after the fact. Always after. Perhaps we had a fantastic conversation, but when you walked away, you gave me an odd look (when probably the sun was in your eyes)? Chances are I’ll be dissecting that look for days to come. The funny this is, I’m actually an extrovert. When I teach the MBTI to my college students, I explain that their preconceived notions about introversion and extroversion are awry. What matters is from where you draw your energy, or recharge your batteries. If you need to take a break from people and seek “alone time”, you are an introvert. If you need to get out and socialize after too much time on your own (me), you’re extroverted. But extroversion doesn’t stop me from being paranoid about having said the wrong thing in a social situation. We can never, ever turn back the clock and unsay (most often unintended) things that sting, offend, or cut to the quick.

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