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…
Peach torte: It’s peachy keen.
Jared took this photo of our peach torte before we each enjoyed a slightly larger than generous piece yesterday. After seeing the photo for the first time, I told him I think it looks like it came straight off the menu at Perkins, to which he said he wasn’t sure if that was a compliment…
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…
You’re never too old for mac and cheese
Comfort foods are comfort foods for a reason. They warm you up, fill you up and make you all sorts of happy at the same time. With the weather getting warmer and the days getting busier, we haven’t been doing a lot of comfort-food making lately, but every once in a while, the tummy wants…
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…
Hello, sandwich. Let’s do lunch.
Not every food of my affection requires a bunch of preparation or fanfare. Sometimes it’s as easy peasy as slapping together a few ingredients in a haphazard way and noshing on the delicious results. No frills, no tricks. Just things I know I like, stacked together in a way I know I like to eat…
Project NYT: Jordan Marsh’s Blueberry muffins
A few weekends ago, Jared and I went to my grandparents’ house for the evening. After dinner, my grandma, mom and aunt started talking about how my grandma prepared the delicious meal: how she roasted the vegetables, how she cooked the corned beef (it was a St. Patrick’s Day meal after all) and how she…
Amber’s Magic Salad
Sometimes our love for a particular food isn’t entirely explainable. Maybe it stems from a certain ingredient, the perfect texture or a favorite memory. Whatever the reason, it only takes a single bite to know when something has hit the spot. And once that spot is hit, the food adoration ensues. Amber whipped up this…
Ina, which came first: the chicken or the egg?
A few months ago, I embarked upon my first whole-chicken preparation experience. It was quite the ordeal, though after much work and a few gross-out moments, the results were worthy of a heartfelt, “Woo hoo!” This was largely due to the sage advice I received via FoodNetwork.com from my pal (I wish) Ina Garten, the…
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