I wrote The Beginner’s Guide to Juice Making for Food52. Check it out! 

Whether you received a juicer over the holidays, are in the midst of a New Year’s resolution kick, or simply want to get more fresh fruits and vegetables in your diet (who doesn’t?), you may be curious about juicing…click here to read the full article and get the recipes.


Photography by Elizabeth Cecil



As you may haven spied on my instagram last weekend, the Martha’s Vineyard Cookbook Club met to discuss and eat from A Boat, a Whale & a Walrus by Renee Erickson. We ate lamb, chicken, roasted carrots and fennel, rice, artichokes, asparagus salad, watercress salad, bread pudding, and strawberry jam tart – everything was ah-mazing. We all left loving the book and its relaxed approach to simple (yet delicious!) food.

I brought this roasted chicken with capers and preserved lemon and roasted carrots and fennel with harissa to the party. Both dishes only have a handful of ingredients but are so impressive. If you haven’t tried roasted a chicken in this style you must…



Roasted Chicken – fried capers, preserved lemon

from A Boat, a Whale & a Walrus

1/2 cup capers (salt-packed preferred), rinsed well

1/2 cup plus 1 tablespoon extra-virgin olive oil, divided

1/2 cup (1 stick) unsalted butter

1 (4-pound) chicken, back removed

1 tablespoon crunchy gray salt (I used kosher salt)

Julienned peel of 1 preserved lemon



Preheat the oven to 500 degrees F. Place a large, heavy ovenproof skillet on the bottom rack of the oven and let it preheat for 5 minutes.

Put 1 tablespoon of the olive oil and the stick of butter into the hot pan. Return the pan to the oven for a minute or so, until the butter is melted and foamy. Carefully place the chicken pieces into the pan, skin side up. Holding the pan at an angle with an oven mitt, spoon the butter over the chicken, basting it for a full minute, until the butter has run down every possible surface of the pieces. Sprinkle the chicken evenly with the salt, crushing it between your fingers as you go.

Roast the chicken in the hottest part of the oven (bottom right, for most ovens) for 35 to 40 minutes, rotating the pan about halfway through. The chicken is done when the skin is nicely browned and the thickest part of the biggest piece measures 165 degrees on an instant-read thermometer.

Set the chicken aside on a cutting board to rest for 5 minutes.

Meanwhile, strain the capers, if needed, and transfer them to a paper towel lined plate to dry for a moment. Heat the remaining 1/2 cup olive oil in a small saucepan over high heat. When the oil begins to move in the pan, carefully add the capers, reduce the heat to medium, and fry them until they flower and crisp, 3 to 4 minutes, or more for larger capers. Using a slotted spoon, transfer the capers back to the paper toweling.

Transfer the chicken to a serving plate and top with the fried capers and lemon peel. Serve warm or at room temperature.



Roasted Carrots and Fennel – harissa

2 bunches medium carrots, rimmed but not peeled, halved lengthwise

2 medium fennel bulbs, cut into 1/2-inch-thick slices through the core

6 tablespoons extra-virgin olive oil, divided, plus more if needed

1 tablespoon crunchy gray salt (I used kosher salt)

1/4 cup store-bought harissa


Preheat the oven to 500 degrees F.

Arrange the carrots and fennel on a large, rimmed baking sheet. Drizzle the vegetables with 4 tablespoons of the olive oil, turning to coat, then sprinkle with the gray salt. Roast for 30 to 35 minutes, rotating the pan and turning the vegetables halfway through, until the vegetables are tender and well browned on the bottom.

Allow the vegetables to cool to room temperature. In a large bowl, blend the remaining 2 tablespoons olive oil with the harissa. Add the vegetables, turn to coat them evenly with the harissa mixture, and season to taste with salt.



The past two weeks have been somewhat like a recurring groundhog day – wake up, eat something, hear that school is canceled, eat something, brave the elements until somebody gets too cold, eat something, read books, build something, then eat again. Yesterday felt like normal life for the first time in a while and I’m starting to plug away at my massive to-do list that grew pretty darn long.

These “eat something” moments are usually filled with a favorite snack like apples and peanut butter or buttered bread. Hummus is typically on the table too usually with crackers and carrots. I’ve been making my own Everything Bagel Mix using our market’s spice bins for some time now – well ever since these kale chips and the salty topping has found its way onto our snack table.

Everything Bagel Mix

1 tablespoon dried onion
1/2 tablespoon fennel seed
1/2 tablespoon salt
1 tablespoon sesame seeds
1 tablespoon poppy seeds

We’ve sprinkled Everything Bagel Mix on top of smashed avocado and hummus (then drizzled with olive oil) but I also want to try it in a breading – perhaps for chicken or tofu?

Stay warm out there!


I’m sure the last thing many of you want to see is more pictures of giant piles of snow. But guys we got almost two feet of snow! I have been on the island for hurricanes and average snow storms before but for the first time we were truly housebound with snow piling up our front door and sticking to every window. It started Monday night and a bulldozer came down our road to start the clearing Wednesday morning. Like many others, we had the tub filled with water and candles and batteries at the ready but happily the lights stayed on.

While hunkering down, Nick and I took turns in the kitchen. He made rice, beans, and kale while I soaked some overnight oats, roasted carrots, and made some soups. Here is a simple and yummy potato leek soup. Unlike many potato soups it is not dense or sticky and the buttermilk gives it a good tang.

Potato-Leek Soup
adapted from Serious Eats

2 tablespoons unsalted butter 
2 large leeks, white and pale green parts only, rinsed and roughly chopped 
1 quart low-sodium chicken stock (sub vegetable if you’d like)
2 medium russet potatoes, peeled and cut into quarters (about 3/4 pound) 
1 teaspoon kosher salt and freshly ground black pepper 
1 cup buttermilk 
1/2 cup heavy cream 
1 lemon, juiced

Sliced chives, scallions, or fennel fronds for serving

Heat butter in a large saucepan or Dutch oven over medium heat until melted. Add leeks, reduce heat to low, and cook, stirring frequently, until very soft but not browned, 10 to 15 minutes.

Add stock, potatoes, salt, and pepper. Bring to a boil over high heat, reduce to a gentle simmer, cover, and cook until potatoes are fall-apart tender, about 15 minutes.

Add heavy cream and buttermilk to pot. Use an immersion blender to blend soup until completely smooth or, working in batches if necessary, transfer soup to a blender. Slowly increase blender speed to high and blend until completely smooth, about 2 minutes. Return soup to the pot. Whisking frequently, bring soup to a simmer over medium-high heat. Add lemon juice then season to taste with salt and pepper and serve with chives, scallions, fennel fronds, black pepper and olive oil.


To be totally honest I could eat a bagel for every meal. I’m a soft chewy bread, salty, carbohydrate lover through and through. An everything bagel is my favorite – the crisp bits of onion, crunchy seeds, and large flaked salt. I have a handful of go to snacks to satisfy my salty cravings. I’ll mash an avocado and scoop it up with carrots, sandwich pear and cheddar slices together, or eat a handful of curry cashew nuts. Kale chips have been a favorite in our house for years as they are simple to make, crowd pleasing, and packed with goodness. There are a million ways to make them special but sprinkling the leaves everything bagel topping is one of my favorites.

We’ve been walking the beaches lately and as any parent knows you can’t go on an adventure empty handed or the littles may stage a revolt. Happily, kale chips are super easy to pack and bring along. (Gray looks psyched!!)

Everything Bagel Kale Chips 

1 bunch kale
2 tablespoons extra virgin olive oil
1 tablespoon dried onion
1/2 tablespoon fennel seed
1/2 tablespoon salt
1 tablespoon sesame seeds
1 tablespoon poppy seeds

You can use any ratio of topping ingredients you like. I’m a big fan of dried onion and like a kick of fennel seed. My market has bins of these items so it’s easy to get what you need without having to buy a ton.

1. Pre-heat oven to 200 F.

2. Tear kale leaves from stems and rip into bite sized pieces. Wash and dry well using a kitchen towel.

3. Toss kale leaves and olive oil in a large bowl, thoroughly rubbing the oil into the leaves. Sprinkle a few tablespoons of topping mixture in and toss to coat.

4. Arrange leaves on a rimmed baking sheet in an even layer and bake for 1 hour.