There are some recipes that will confuse you from the very beginning. They’ll ask you to cook something on low when medium seems more logical. They’ll call for slicing and not dicing, when you know in your gut that the vegetables will never lose their crunch in a 20-minute cook time. They’ll give you strict…
Sometimes love is sweet: Valentine linzer cookies
Valentine’s Day is Monday, and love is most certainly in the air. My good friends welcomed their new baby last night (love, love, love!) and Ella has met a new puppy friend that she seems quite smitten with. There’s all sorts of happy going on these days, and nothing says “I love life,” or “Love…
Delicious distractions
Wednesday afternoon was a first for me. As I sat at my desk and typed away on work-related odds and ends, I clicked on my Twitter feed just as @food52 tweeted about this week’s wildcard winner on their site. Normally I don’t have any trouble clicking back and forth between Twitter updates and the task…
Feeling cold, tasting spring: Lemon olive oil cake
Yesterday felt like the coldest day of the year. I think the high hovered somewhere near 16, and the wind chill prompted atypical alerts about dangerously cold winds and frostbite possibilities on my trusty Weather Channel app. Normally, this sort of bone-chilling weather would lead me toward the soup section of a cookbook, or at…
Project NYT: Parmesan crackers, no boxes allowed
In the short while since I started this blog, the words made from scratch have taken on such new meaning to me. It’s no longer just about following a recipe or venturing beyond the boxed cake mix. Rather, it’s about taking even the simplest of foods and reducing them to their bare bones ingredients: the…
Project NYT: Spice krinkles
I’ve spent most of my adult life as a bake-by-photos kind of girl. No, I don’t mean that I ignore textual instructions and base my cooking exclusively on what I see (though that could be a mighty fun and/or terrible idea), but when it comes to wooing my culinary curiosity with winning recipes, delicious photos…
Good things take time: Butternut squash risotto
Few acts in the kitchen can make an amateur cook feel quite as accomplished as the successful preparation of homemade risotto. For a single dish, you get to chop, grate, season and sauté before spending 30-plus minutes standing over the stove while tending to your impending masterpiece. Yes, it’s more labor intensive than spaghetti or…
Winterizing summer favorites: Spanish roasted potato salad
My Grandpa Smith is a jack-of-all-trades sort of guy. A general contractor by profession, he’s been building houses for years and years and knows his way around pretty much any tool or project that Bob Vila could throw at him. When I was 10 years old, he built an amazing set of furniture for my…
Ina knows her chicken. My chicken. All chicken.
Last night, as I stood over our kitchen sink clutching a whole uncooked chicken and whimpering, “Ew, ew, Jared, what’s that inside there? Can you pleeease get it out?” I realized something. This little blog has taken me all sorts of places I never thought I’d go. Jared aptly described the event as my first…
Project NYT: Molasses cupcakes with lemon icing
Like most people, I definitely have my favorite flavors. Cinnamon, vanilla, anything citrusy: I always tend to gravitate toward recipes that incorporate the tastes that I love. More often than not, those recipes call for expected combinations: cinnamon with nutmeg and vanilla, lemon with fresh berries, rolled oats with brown sugar. They’re classic combos because…
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