Have you ever had one those grocery store moments when you veer away from the trusty list and end up buying something just because it looks great and you’re sure you’ll discover the perfect use for it? Although I tend to be a strict list adherer, my rebellious shopping instinct often kicks in around the…
French toast for one
Last Saturday, Jared and I decided to make a quick bagel stop at Panera. I stayed in the car with Ella (how we long for a puppy-friendly breakfast joint) while Jared ran inside, and while he was there he also bought a loaf of French bread, which I needed for a soup recipe I was…
Pasta and bean soup with kale
In my rather brief stint as a kale eater, I’ve learned one very important fact about this greeny, leafy vegetable: Kale is a divisive little food. It seems like one of those love-it-or-hate-it things. You love it for its vitamins and overall good-for-you-ness but wish it tasted more like lettuce or spinach than it’s noticeably…
It’s the lazy (wo)man’s risotto: Creamy orzo
There’s a lot of new-recipe trying going on at our place these days. With everything from desserts to soups to entrees, my pre-grocery-shopping routine usually involves a good hour of cookbook and computer diving to the find a slew of new dishes we can take for a test drive. Some are great, some are so-so,…
What’s up, doc? Whole-wheat carrot cake muffins
In the world of diet books and health talk, muffins tend to get a pretty bad rap. We hear lots about their high sugar content, their enriched flour and their deliciously butter-filled insides. And then there are the stats that say that eating one large muffin for breakfast is akin to putting away a mega-sized…
Homemade cranberry granola
Clearly, Jared and I have been feeling a little ’nola lately. Actually, it’s more like a let’s-use-up-what-we-have-in-the-pantry and a-little-granola’s-good-but-more-granola’s-better kind of feeling. We’re also on a semi-serious mission to only spring for the pre-made/boxed snacks and foods at the grocery store when we can’t make them ourselves in a reasonable amount of time (i.e., I…
Project NYT: Maida Heatter’s preheated-oven popovers
Popovers are another one of those mystic foods that seems impossibly tricky until you give them a go for yourself. I tried out this recipe a few afternoons ago; I had a bit of time on my hands and was looking for something to bake with my less-than-impressive grocery supply (a trip to the store…
Irish brown soda bread
My older brother has pretty mean (and by mean, I mean awesome) bread-making skills. I can’t remember when exactly he started refining his craft, but the bread-making has been a semi-annual summer and/or Christmastime event (basically every time he comes back to visit) since well before I graduated college. I’m also not quite sure what…
You’re welcome, houseguest: Butternut sage scones
I’ve decided after yesterday that risotto is to cooking as scones are to baking. Yes, they might seem intimidating at first. Yes, it takes a little work to prepare them properly. Yes, they seem much more complicated than they actually are. And yes, the extra effort you put into them will result in a delicious…
Project NYT: Purple plum torte
What a good girl am I. Yes, that is a plum pun. Plum funny, isn’t it? I’ve been itching to make this plum torte from the Essential New York Times Cookbook since last October, when I saw Amanda Hesser whip it up in no time flat on the Today Show. Actually, it was that recipe…
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