Remember that blueberry girl from Willy Wonka? The one who chewed like a fiend and blew up to the size of a small boat when she chomped a bit too heartily on the three-course-dinner gum and had to be juiced to get back to normal size? I’m not sure I’d choose magic gum as a…
When life gives you limes, make ice cream
There are a lot of things you can learn about a person just by sharing a meal together. You can learn likes and dislikes, favorites and not-so-favorites, and you almost always get a glimpse at one or two of those little quirks that make that someone tick. The very first time I went to a…
Project NYT: Strawberry ice cream forever
Boy howdy. I am in love with this ice cream maker. The snazzy little gizmo (let’s just call her Creama) has been whipping up a storm this weekend and is already proving to be quite a pro. It’s easy to set up, easy to use and easy peasy to clean. No, this is not a…
An ice cream kind of summer
Deep within the pages of the NYT Cookbook, in the introduction to the frozen dessert section, Amanda Hesser writes: “As someone who eats ice cream nearly every day, I’m an enthusiastic proponent of making it yourself” (p. 715). I came across these words of wisdom a few weeks ago, and they struck me for a…
For those who love the ‘shrooms
Mushrooms. They’re another one of those divisive little devils that can turn a dinner party on its head if you’re not careful. You might love them, fill your pastas with them and think they’re the cat’s pajamas. Or maybe, instead, you think of them as an all-too-close cousin of some sort of inedible invertebrate. If…
Watch out, Pillsbury. I’m going old school.
In the wonderful world of pastries, I have my longtime loves and forever foes. There’s the donut, in all its deep-fried, glaze-covered glory, that’s been on my no-thank-you list since I was about 10 years old. I realize most people think this is a crazy bananas food to dislike, but even the smell of donuts…
Project NYT: Sugared puffs
After too many days of packing, moving boxes and settling into our summertime abode, I’ve come to one conclusion: Moving (even the temporary, just-for-the-summer kind) is exhausting. The exhaustive nature of all this moving business has been pretty clear in our kitchen since sometime around the end of April, when we started trying to eat…
Project NYT: Lemon sablés — everyone needs some sparkle
It’s hot. It’s humid. I’m on another lemon kick. You know that feeling when you walk into the bathroom not long after someone else in the house took a super hot shower? That’s how Missouri feels in the summertime. Hot. Steamy. Ooph. If you’re a hot-and-sticky summertime fan, then you’re probably gearing up for three…
Project NYT: Lemon bars
I’ve spent a good many years making lemon bars from the basic box mix that you find at the grocery store, the ones with the light, cookie-like crust and the sort of spongy lemony middles. I know they’re nothing to write home about; they’ve never been the kind of dessert that makes my taste buds…
Project NYT: Blueberry Pie with Lattice Top
A lot of people have buckets lists when it comes to things they want to do or accomplish in their lifetimes: skydiving, running a marathon, climbing a mountain, those sorts of must-dos. Although I haven’t put together an official life bucket list (I have no desire to go skydiving, though climbing a mountain might be…
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