Every summer, my family road trips about 11 hours north from our home in Missouri to visit my grandma in a teeny town in Wisconsin, on the farm where my dad grew up. It’s one of those trips that we all look forward to every year, not just because it’s a chance to get away…
It’s pumpkin time — again
If I had to name one baked good that’s made in our house more than any other, it would have to be the pumpkin muffin. Sure, pumpkin is generally reserved for the fall and winter months, but there’s really nothing better than walking into a house that smells like cinnamon and ginger. My little sister…
Time for a little chocolate fix
Well, here we are at Friday already. It’s the end of the workweek, the end of ice cream week (and it’s my friend Michelle’s birthday. Woo hoo!). No, the end of the week doesn’t mean I’m quitting the ice-cream-making gig; I’m still quite smitten with that little freeze machine. But I figure it’s probably time…
Project NYT: Mr. Wonka, this one’s for you
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…
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