It seems I can’t say enough about the merits of an A+ kind of breakfast (OK, I probably can — and have — said enough about my love of breakfast foods, but surely someone else out there shares my love of starchy AM goodness). I think I could eat breakfast for every meal of the…
Once upon a time, three apples found their destiny
Earlier this week, three forgotten apples sat quietly at the bottom of our refrigerator. The produce drawer is a lonely place to be, I suspect, especially when you’re the last guys left until the next trip to the grocery store. Actually, I’ve always been rather hesitant about using the refrigerator drawers just because of the…
Hi, old friend: Pumpkin scones
I know I’ve spent a good many hours and a good many words raving about the amazing food and flavor that is pumpkin, but please bear with me. I’m going to do it again. Pumpkin and I just can’t get enough of each other. I’m convinced that certain flavors carry with them innate powers. Some…
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…
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…
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…
A belated bit of British business: Blueberry scones
The night before the Royal Wedding rolled around at the end of last month, I went to bed with good intentions of a morning mixed with dress watching and scone making. But truth be told, 4 a.m. is early, and when the alarm (a.k.a. my little sister) woke me up for the big event, it…
Blueberry muffins go strawberry
I’m slowly but surely gearing myself up for a little recipe invention of my own, but until I find the nerve, I’ve been doing a bit of recipe tweaking to get myself in the experimental spirit. Everyone in my family was such a fan of Jordan Marsh’s blueberry muffins that I made a few weeks…
Project NYT: Old South Buttermilk Biscuits
I don’t know exactly why, but I’m continually amazed when something that I cook or bake turns out to resemble a prepackaged grocery store product that I used to eat or buy. I realize that one of the best things about going the homemade route in the kitchen is that you’re avoiding all the prepackaged…