Yesterday, Jared brought home lunch from Hoss’s Market & Rotisserrie, one of our fave little sandwich joints in town (they really sell a lot more than sandwiches, but I discovered a mega-delicious BLT there a few years ago and have yet to order anything else). Along with our regular order, which almost always consists of…
Project NYT: Oatmeal, meet Cookie. Om, nom, nom.
Dried oats are pretty amazing when you think about it. With little more than a dot of water and sprinkle of brown sugar, they’re an automatic breakfast. Roast them with dried fruit and maple syrup or honey, and your granola wishes are fulfilled. Add some butter, sugar, flour, eggs and raisins, and you’ve brought them…
Project NYT: Tomato Soup I
For the past six months, Jared and I have been in search of a delicious homemade tomato soup. It sounds simple enough, right? Beyond the tomatoes, milk, salt and pepper, it didn’t seem like there could be much to the basic recipe. Of course, I’d spent at least a decade making tomato soup from a…
Seared to perfection? Maybe practice makes perfect.
Every month when my trusty Real Simple comes in the mail, I start by flipping to the end of the magazine to check out the recipes featured in the back-of-book. I usually pick one or two from every issue to try out, and depending on the results (and time/ease of preparation), the meal will sometimes…
A feast for the eyes: Raspberry pavlova
When it comes to baking, few things are more satisfying than pulling a perfect batch of cookies from the oven or adding the final dollop of whipped cream to a beautifully plated cake. Sure, taste is the most important factor when all is said and done, but there’s also something to be said for that…
Another day, another cookie (salted double chocolate peanut butter)
I know, I know. Enough with the cookies already. It’s no secret to any of you that I’ve been a regular cookie-baking machine since Halloween rolled around (as evidenced here and here). But seriously, these are A-mazing (yes that capital A is intentional. Holla!) and so worth a trip to the store for a gallon…
Rebel in puff pastry: Some dessert doesn’t play by the rules
In the diverse world of baked goods, cream puffs are precarious little characters. You wouldn’t know it by looking at them. From all outward appearances, they’re beautifully simplistic and deliciously pure: delicate balls of fluffy pastry, filled with sweet and simple cream and topped with a classic chocolate or sprinkling of powdered sugar. With their…
Project NYT: Apple coffee cake
Typically, I’ve never been one to go for reduced-fat or sugar-free kinds of labels, but a few years ago I tried the reduced-fat cinnamon swirl coffee cake at Starbucks and found it to be a pretty delish little baked good. On further consideration, I realized that reduced-fat probably just eliminates a dot of the butter…
Leftover makeover
Similar to our differing working habits, Jared and I approach meal preparation from very different angles. I tend to be über plan-y; I look up recipes, make a menu and head to the store to buy the right ingredients. Jared, on the other hand, is more go-with-the-flow; he searches the pantry and refrigerator for ingredients…
Minimal ingredients, maximum results
Have you ever noticed how all of the best baked goods start from the same simple ingredients? It’s pretty amazing when you think about it: By using little more than flour, sugar, butter, eggs and salt in varying amounts, you can create all sorts of wonderful things — and different wonderful things at that. It’s…
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