February 28, 2014
Editor's note: In the print addition of this blog, several sauce ingredients were omitted. The have been added in bold below:
I started my illustrious journalism career as an obituary clerk...
January 30, 2014
I think it was from Martha Stewart that I first heard of steel-cut oats, a new — or more accurately, very old — form of oatmeal.
She touted it as a better, more flavorful way to enjoy your...
January 16, 2014
I've always loved the idea of a slow cooker, but the reality often leaves much to be desired. Although I have tried many slow cooker recipes, I usually reject them once I've tasted the result.
November 20, 2013
I never was a big fan of butternut squash.
Growing up, my mother always boiled it then seasoned it with nutmeg. I just didn’t...
November 12, 2013
Say what you will about apple crisp, apple pie, apple cobbler and apple brown Betty, there's nothing that makes my heart sing in the fall so much as a fresh, steamy apple dumpling.
When I was a kid, my...
October 25, 2013
If I could, I would eat a doughnut every day for breakfast. Or coffeecake. Or pancakes with maple syrup. Or Pop Tarts or a cinnamon roll.
Even if I set aside for a moment my goal of eating fewer...
October 9, 2013
The other day, as I began another chapter in my lifelong quest to find new ways to celebrate Brussels sprouts, I stumbled upon something called a barigoule.
Barigoule — pronounced bah-ree-GOOL...
September 26, 2013
I have been trying to make decent cold sesame noodles for years — not delicious ones, or perfect ones, or ones that taste exactly like the best cold sesame noodles I’ve ever had. I just want to make a decent batch. I want to...
September 11, 2013
Until recently, the best meal of my life was a late summer dinner on a pier on Puget Sound in Seattle.
My husband and I drank chilled white wine from big, balloon-shaped glasses and ate king crab that...
August 28, 2013
Some of my favorite cookbooks become my favorites because they consistently feed me and my husband reliably, quickly and deliciously.
Others I love because they transport me, through amazing...
August 15, 2013
Ginger's flavor - fresh and clean while at the same time warm, rich and spicy, with applications both savory and sweet - is truly unique in the herb and spice world.
July 31, 2013
Nothing takes the fun out of cooking like a bout of hot, humid weather. It makes it downright unpleasant to stand at the counter, sweat dripping off your head, and prepare a meal.
July 3, 2013
During a recent trip to Cleveland, my mother-in-law made us a strawberry pie from one of her daughter Kate's recipes. The preparation left her worried that the "goop" had not set and that the crust likely would be soggy as a result.
June 19, 2013
Toasting ingredients before you add them can make a world of difference in the final dish.
Toasting nuts transforms each variety into its best self. Many Indian recipes call for toasting spices first...
June 5, 2013
While the nights (and some of the days) remain cool, I'm savoring some of my favorite wintertime meals before the grill, salads and corn on the cob kick in at full tilt.
Quick Polenta Lasagna is one of...
May 22, 2013
These days, deciding to have fish for dinner feels like deciding to tiptoe through a minefield. No matter where you turn, there's an angry local fisherman protecting his livelihood or a finger-wagging scientist warning that today's...
May 9, 2013
My friend Myrna makes an amazing asparagus risotto. It’s creamy and chewy and cheesy and it tastes as if she stood over a hot stove all day to make it.
That’s because she actually did.
April 11, 2013
Pasta. Noodles. Macaroni. Whatever you call it, I could eat it at every meal.
I mean, what’s not to like? You put cheese on it. It’s really fun to roll it around your fork and make noises...
March 27, 2013
As a child, I hated rice. My mother’s Minute Rice completely turned me off. I just didn’t like the way it tasted.
Rice was the one thing my parents would have to entice me into eating. Two...
March 14, 2013
But despite his enthusiasm for trying new things, my husband, Rob, is a reluctant cook.