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About once a week for the past I don't know how many years, I've sectioned a fennel bulb into eighths, washed a handful of cherry tomatoes, put them in a baking dish with a good glug of olive oil (more is better here) and some salt and then stuck it in a 200C/400F oven until the vegetables are tender as can be and the tomatoes have browned and slumped, about 30 minutes, though I confess I've never really timed it. Diana Henry's Roasted Tomato, Fennel and Chickpea Salad Adapted from How to Eat a Peach Serves 6 For the tomatoes 10 large plum tomatoes (or an equivalent amount of cherry tomatoes, left whole) 3 tbsp olive oil 1 tbsp balsamic vinegar 1½ tbsp harissa 2 tsp sugar Salt and freshly ground black pepper For the fennel 2 large fennel bulbs Juice of ½ lemon 2 garlic cloves, crushed ½ tsp fennel seeds, coarsely crushed in a mortar or left whole Generous pinch of chile flakes 2 small preserved lemons 2 tsp juice from the lemon jar 2 tbsp white wine vinegar 1½ tbsp runny honey 5 tbsp olive oil 4 tbsp chopped parsley 1.

While the boys have their breakfast, their dad's showering and getting dressed (he has to leave at the same time Hugo does and has a nearly 2-hour commute each way), I'm chatting with them, packing Hugo's snack box and pounding down some kind of hot drink to keep from falling over. Hugo's favorite weekday breakfast are toasted English muffins with peanut butter and jam. (oh, ho ho ho) there was going to be some kind of pushback (ha ha haaa), so I pumped up the oatmeal with chopped apples and cinnamon and brown sugar (which I usually never add), added frozen blueberries for good measure, even drizzled the top with maple syrup. 3 tablespoons olive oil 1 small onion, chopped 1 garlic clove, minced 3 eggs 250 grams (8.8 ounces) whole-milk ricotta 1 heaping cup grated cheddar, gouda or mozzarella 1/3 cup freshly grated parmesan 3 cups chopped baby spinach (around 6 ounces) or equal amount of steamed, chopped broccoli or frozen spinach 1-2 tablespoons finely chopped fresh herbs (like parsley, chives, basil or a lesser amount of thyme or marjoram)

Thank you all so much for your incredibly warm and lovely messages! It's so nice to be back and know that all of you are out there still reading. Today I'm going to tell you about how I deal with the daily grind of WTF AM I MAKING FOR DINNER TONIGHT that makes even the most eager cook a little, shall we say, itchy

It was my father's birthday the other day and to celebrate, I used my Instant Pot to make the Korean-flavored brisket from Dinner in an Instant and it was astonishingly delicious and done in less than an afternoon. What?! (Yes, I am still in that annoying phase of Instant Pot ownership where I cannot get over how fast it is