My older brother has pretty mean (and by mean, I mean awesome) bread-making skills. I can’t remember when exactly he started refining his craft, but the bread-making has been a semi-annual summer and/or Christmastime event (basically every time he comes back to visit) since well before I graduated college. I’m also not quite sure what…
Project NYT: Flat-and-chewy chocolate chip cookies
For most of my life, I’ve defined cookie perfection based on a few standard characteristics: taste (that’s a given), texture (which depends on the cookie kind) and overall fluffiness (fluffy = good; fluffier = better). Although I dabble in a lot of cookie making, I always come back to these traits as signatures of success,…
Project NYT: Brown sugar shortbread
I am a major coffee fan, but there are some foods that demand a right cup of tea rather than my usual cup of Joe. Shortbread is definitely one of those foods. It’s such a slightly sweet, slightly crisp, delicate as all get-out kind of cookie, it just seems wrong to overshadow its subtle flavor…
Back to basics: Dill fingerling potatoes
In many ways, a potato is just that — a potato. It’s plain, starchy, simple and unpretentious. It doesn’t pretend to be fancy, require loads of prep work or demand an onslaught of unfamiliar ingredients to make it an edible dish. Potatoes are like the ultimate blank canvas, and it really only takes one or…
You’re welcome, houseguest: Butternut sage scones
I’ve decided after yesterday that risotto is to cooking as scones are to baking. Yes, they might seem intimidating at first. Yes, it takes a little work to prepare them properly. Yes, they seem much more complicated than they actually are. And yes, the extra effort you put into them will result in a delicious…
Mail-order salt: Food’s getting all new-agey
Yesterday I did something I never thought I’d do. I ordered groceries from the Internet. It wasn’t the once-every-few-weeks, fill-your-cart-to-the-brim kind of shop, but it’s a monumental occurrence nonetheless. Actually, it was only one item that I purchased: Diamond Crystal brand kosher salt. Please allow me to explain. I’ve been trying my best to pace…
Project NYT: Purple plum torte
What a good girl am I. Yes, that is a plum pun. Plum funny, isn’t it? I’ve been itching to make this plum torte from the Essential New York Times Cookbook since last October, when I saw Amanda Hesser whip it up in no time flat on the Today Show. Actually, it was that recipe…
Vegetable Week: It’s like Shark Week, but healthier
This week will go down in history as the week that Jared and I ate our weight in vegetables. OK, not really. But we made a mighty impressive effort, if I do say so myself. It all started with that veggie-filled garden minestrone soup earlier this week. Then there was Valentine’s Day dinner, which consisted…
Project NYT: Spiced pumpkin oatmeal
I’ve never been to summer camp, but I’ve seen enough mid- to late ’90s movies staring Lindsay Lohan and the Olsen twins to know how it works. You row canoes, learn to fence and mingle with fancy folks from across the pond. Then after a long day of reconnecting with your long lost twin and…
Pumpkin muffin experiment
Despite my self-assuredness (and great relief) that I’d never again have need to enter a science class upon graduation from college, I’ve found myself in quite the experimental mood lately. A few weeks ago, my friend April suggested here on the blog that I try adding some brown sugar loveliness to my pumpkin cake recipe,…
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