We’ve all heard age-old adages like “Beauty is only skin deep,” “You can’t judge a book by its cover” and “It’s what’s on the inside that counts.” Sage words, no doubt. But in the wonderful world of sweeteries (the dessert realm, for those who aren’t sure of my made-up jive), I’m not afraid to say…
It’s OK to be a picky eater
Utter the phrase, “We’re trying to eat healthfully,” and you’re bound to be hit by an onslaught of advice and opinions on what your new health-conscious diet must entail. Low carbs. High protein. Raw foods. No red meat. Seriously, health crazes can be harder to keep up with than fashion trends (slap bracelet, anyone?). But…
Remembered Recipes
In the age of the Google search and Barnes and Nobles stocked with enough cookbooks to fill a small town’s library, it’s easy to take for granted the value of a beloved recipe. As much as I love reading about food, experimenting with ideas I find on blogs and paging through my favorite cookbooks, the…
A cupcake for any occasion
July started on a toasty note here in Missouri, but that didn’t stop us from ringing in Ms. America’s (or Mr.’s; I suppose I shouldn’t be gender specific) 235th birthday in style. Granted, I’d prefer a few snowflakes to go along with my fireworks and hamburgers, but you can’t dog on a great evening filled…
Because there’s always more rhubarb to love
One of the great things I’ve learned from gardening (OK, one of the great things I’ve learned from other people’s gardening) is that a good plant will yield gobs more blooms (either food or floral) than you ever expected. You can pick and pick and pick, and just when you think there couldn’t possibly be…
Tales from a 40-year-old plant: Rhubarb raspberry jam
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…
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…
Project NYT: Lemon sablés — everyone needs some sparkle
It’s hot. It’s humid. I’m on another lemon kick. You know that feeling when you walk into the bathroom not long after someone else in the house took a super hot shower? That’s how Missouri feels in the summertime. Hot. Steamy. Ooph. If you’re a hot-and-sticky summertime fan, then you’re probably gearing up for three…
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