There was a lot more cookie business happening at our place over Easter weekend, and even though the holiday has come and gone, I thought you might get a kick out of taking a peek at my icing escapades of late. Around Valentine’s Day this year, I watched an episode of the Martha Stewart Show…
Easter is for chicks
Last summer when my family was visiting my grandma in Wisconsin, we stopped into a little Mennonite store just a few miles from her house. It’s a pretty great place, and I can’t believe we went so many years without realizing it was even there. Stocked with everything you need to get your baking on…
I made meatloaf. Call in the parade!
On Earth Day (April 22, for those of you who don’t have your planet-saving plans in order yet), Jared and I will have been married for exactly three years and 10 months. During that time, which accounts for roughly 1,400 dinners, I have made exactly two meatloaves. I suppose that means that around our house,…
Project NYT: Old South Buttermilk Biscuits
I don’t know exactly why, but I’m continually amazed when something that I cook or bake turns out to resemble a prepackaged grocery store product that I used to eat or buy. I realize that one of the best things about going the homemade route in the kitchen is that you’re avoiding all the prepackaged…
Horseradish, I think we can be friends now.
What in the world did we do before Google? Remember in the olden days, when we’d have a question about something and had to dig around in the encyclopedia (or Encarta on the computer, for the high-tech folks), the dictionary or our own noggins to find the information we were looking for? Now when I’m…
Hello, sandwich. Let’s do lunch.
Not every food of my affection requires a bunch of preparation or fanfare. Sometimes it’s as easy peasy as slapping together a few ingredients in a haphazard way and noshing on the delicious results. No frills, no tricks. Just things I know I like, stacked together in a way I know I like to eat…
Project NYT: Lemon cake
I’m attracted to recipes for a lot of different reasons. Sometimes it’s a certain ingredient that I’ve been itching to use. Sometimes it’s a slew of ingredients (a.k.a. whatever foods in my refrigerator need to be eaten ASAP) that convinces me to try something new. And sometimes it’s a new method of preparation that lures…
Hi ho, asparagus! ‘Tis the season
Asparagus is one of those vegetables that (prior to this pasta salad escapade) I only knew how to make one way: roasted in the oven with a dot of olive oil and a sprinkling of salt and pepper. It’s a simple method, but it’s always delicious and nearly foolproof. And it’s no secret that I…
Project NYT: Jordan Marsh’s Blueberry muffins
A few weekends ago, Jared and I went to my grandparents’ house for the evening. After dinner, my grandma, mom and aunt started talking about how my grandma prepared the delicious meal: how she roasted the vegetables, how she cooked the corned beef (it was a St. Patrick’s Day meal after all) and how she…
Amber’s Magic Salad
Sometimes our love for a particular food isn’t entirely explainable. Maybe it stems from a certain ingredient, the perfect texture or a favorite memory. Whatever the reason, it only takes a single bite to know when something has hit the spot. And once that spot is hit, the food adoration ensues. Amber whipped up this…
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