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…
Roasted carrots: Simple? Yes. Delicious? Definitely.
There is simple but profound nugget of wisdom I’ve discovered during this long, snowy wintertime of root vegetable eating: All root vegetables (and arguably any vegetable, for that matter) taste better roasted. Something lovely and miraculous happens when those chunks of vegetable goodness take a dive in olive oil, followed by a slight sprinkling of…
I scream, you scream
Last week, I received a package from one of Jared’s grandmas that was filled to the brim with goodies: chocolate chips, butterscotch chips, coconut, Reese’s Pieces, Heath Bar chunks, almonds and more. Basically, it’s one giant excuse to do a whole bunch of baking. Don’t mind if I do. Well a few days later, Jared…
Project NYT: Peanut butter cupcakes
True confession: I am not a cake person. Or an icing person. In fact, for most of my life, pretty much any cake + icing combo won an automatic spot on my eat-it-just-to-be-polite list. I’ve never been one for typical birthday cakes either (neither is my sister, so two out of four sibling birthdays regularly…
Ina, which came first: the chicken or the egg?
A few months ago, I embarked upon my first whole-chicken preparation experience. It was quite the ordeal, though after much work and a few gross-out moments, the results were worthy of a heartfelt, “Woo hoo!” This was largely due to the sage advice I received via FoodNetwork.com from my pal (I wish) Ina Garten, the…
Upper crust = upper awesome
It’s been a crazy couple of days around Casa Jared and Katrina. Work, deadlines — we’re going bananas. And although my baking has admittedly fallen behind while we wrestle the day-to-day grind, rest assured that we’re still eating good in the neighborhood. These pretty-as-a-picture pastries were made with love at The Upper Crust, our favorite…
Favorite things: The bunny spatula
I suspect that most kitchen dwellers have a drawer full, crock full or cabinet full of assorted knick knacks that streamline their cooking and baking escapades and make the overall process even more enjoyable. For some it might be a snazzy whisk, a super sharp knife or a hand mixer that zips with the best…
Zucchini, meet Bread
Have you ever had one those grocery store moments when you veer away from the trusty list and end up buying something just because it looks great and you’re sure you’ll discover the perfect use for it? Although I tend to be a strict list adherer, my rebellious shopping instinct often kicks in around the…
Dessert fix: Molasses cookies
I could write a list a mile long of ingredients I love in cookies. Luckily, I’ve learned that an amalgamation of all my favorites does not a good cookie make. Still, I have a certain appreciation for the unexpected combos, and these molasses cookies with oatmeal from Martha Stewart sounded just interesting enough to warrant…
Fun with beans
A few mornings ago, Jared stood in the kitchen and anxiously waited for me to decide what I was going to eat for breakfast. “Aren’t you going to have cereal?” he asked. “You really should have cereal.” I told him I was skipping the cereal that day (we were still working on that French bread,…
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