Author Archives: Molly Newman

About Molly Newman

Writer, cook and trivia/spelling bee hostess, living it up in North Portland.

Why leave well enough alone?: an adventure with Southeast Asian chicken curry

When you plan to bring dinner to a friend, it’s probably best to make sure that the dish you want to bring is not something s/he acknowledges as a specialty. Fortunately, there’s more than one way to do a “chicken … Continue reading

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Thanksgiving Tradition, or, the soup blog lives!

Creamy with butternut squash, pungent with onion and curry, lightly sweet with apple, this simple soup is a welcome tradition on the Thanksgiving table. Continue reading

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Sole Meunière: French for “so delicious I can’t believe it was also easy”

Warning: this dish is not for butterphobes. It is for everyone else. Even you, Ms./Mr. I-don’t-like-fiiiiiish. It’s so delicious it’s probably even worth splurging on Kerrygold or some other really good butter, though it’s also (as tonight’s meal proved) just … Continue reading

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A roasty, toasty, Paleo feast

Pan-Roasted Chicken Thighs Artichoke-Olive Tapenade Roasted Cauliflower and Radishes If nothin’ says lovin’ like somethin’ from the oven, then this meal was the purest expression of affection imaginable. Also, it tasted delicious, wasn’t overly expensive, and was pretty damn healthy … Continue reading

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How do you solve a bunch of tomatillos?

…How do you eat them ‘fore they all go bad? So we had a bumper crop this year. As in, one can no longer turn around in our kitchen without bumping into crop. The tomatoes, after a slow start, did … Continue reading

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Thai-Esque Pork with Papaya

A few months ago, in one of those temporary mental orgies of Healthful Living, I subscribed to Clean Eating magazine. Lots and lots of food-porny photos of heavy-on-the-veggies meals, lots of recipes that sound really really good until you start … Continue reading

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Mascarpone-Amaretto Stuffed Apricots

So what could be worth breaking nine months of radio silence for? These little pieces of heaven, that’s what. They’re sweet but not too sweet, creamy but not cloying, just exotic enough to stand out without overwhelming timid tasters with … Continue reading

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