When I started thinking about what GBBO bake we should do for July, I immediately thought something light, fresh, easy and perfect for summer. Eton Mess is all of that and more.Read More
These English muffins are so vastly different from our sourdough English muffins, both in terms of flavor, texture, method, and time. Our sourdough English muffins are bready and made in the traditional way of a yeasted bread - risen, shaped, proofed, cooked - and in order to develop the sourdough flavor, all of it done over the course of 12-24 hours. These whole wheat English muffins, on the other hand, are soft and wheaty, and the dough is almost more of a batter that gets scooped onto a griddle, flipped, and finished off in the oven - all in a wonderfully short 2 hours. They aren’t perfect circles and they look pretty rustic but they are undeniably yummy. You can get up a little early and make these for a same-day late breakfast or brunch. Kind of magical if you ask me!Read More
This is one of those sides that are perfect for lightening and brightening a heavier meal, that is interesting and tasty, but requires minimal ingredients and almost no time. Simple, but perfect, especially in warmer weather.Read More
For our household, I’m often looking for easy, crowd pleasing, economical meals. I can’t tell you how many times I’ve looked up how to eat a potato for dinner. But happily, one of my searches brought this kugel to light. The original recipe never mentioned serving it as dinner, but that didn’t stop me. Doubling the proportions, using a large casserole dish, and adding a sprinkle of cheese on top (or not), this seemed substantial and tasty enough if served along a nice side of greens or veggie or fruit. While I make it for dinner many times, it also serves as a stupendous brunch dish. Plus, I love how it takes under a half an hour to whip up. The rest is hands off time in the oven.Read More
I came up with the idea for this recipe after making chipotle sour cream to go along with baked bean & cheese burritos. The sauce was so good, I just wanted more of it. Then I remembered beef stroganoff, which is essentially beef coated with sour cream. If I just added chipotle to the sour cream, I’d have exactly what I was hankering after, right?Read More
I love breakfast, but 90% of the time I don’t eat it. On the weekends we’ll cook up a big breakfast...sausage, bacon, potatos, eggs, pancakes, waffles, crepes... But that’s when we have the time to make and enjoy it.
Most weekdays, breakfast is something you scarf down between cups of coffee, getting kids fed and dressed, washing your face, and preparing for the day.Read More
Tomato soup and grilled cheese: it’s an American staple. Probably because it’s fast, and it’s satisfying.
The thing is, as a grown adult cooking for my family, I discovered that many cans and cartons of tomato soup are chock full of sugars. On the other hand, a lot of homemade recipes, although fresh and delicious, take time to make, and don’t yield that ultra smooth brilliant soup you get from a can.Read More
Like any casserole, this is one of those meals that doesn’t look that impressive. I wouldn’t necessarily serve it for company. But, it is easy to whip up, works with what you have, and goes over well with both children and adults. So in my books, a weekday win.Read More
I don’t know how authentic “Indonesian” this recipe is—I don’t even know where we got this recipe—but in our family it has gone by the name “Indonesian Chicken,” sometimes “Peanut Butter Chicken,” for years.Read More
You notice I don’t say “best” or “magic” or “the only recipe you need” blueberry muffins. Because these aren’t. In fact, there are so many blueberry muffin recipes out there, I was debating even to post these. But, they come from a much beloved family cookbook that has pages falling out and is missing its back cover. And, these are good. Really good.Read More
I love frittatas. They seem fancy, even though they are easy to whip together, taking just a little longer than regular fried or scrambled eggs. They make a great breakfast, but are more than suitable for lunch or dinner too. They are economical, easily vegetarian or milk free, and, best of all, adaptable to whatever you have on hand.Read More
Usually I just make my popcorn salty, but every now and then I want it to be more like a dessert. Like a chocolate dessert. I love kettle corn, so I thought, could I just add some cocoa powder? I tried, it worked, and this became a snack/dessert that satisfies me on so many counts. It's got the sweet/salty combo, it's crunchy, and it's chocolatey. It kind of reminds me of the chocolate rice cakes I used to eat when I was a kid.Read More
Let me share a bread recipe with you. It is incredibly simple but so delicious. It's the perfect recipe to use to introduce new bakers to bread because it's so straightforward, unfussy, and reliable. It produces a loaf of bread like those soft, light-as-air baguettes that you see at grocery supermarkets, but it's BETTER because it's fresh and homemade. And it takes just 2 hours start to finish!
With St. Patrick's day coming up, I wanted to try out some new Irish soda bread recipes. My standby has been Simply Recipes', but a couple new ones caught my eye. Why not bake a few and compare? So that's what I did.Read More
When we lived in Massachusetts, there was this great local butcher shop. They prided themselves on being known only by word of mouth. Living on a tight newly-wed budget, we would buy one of their "budget stretcher plans" every month or two. Basically, the plans offered a box package of a variety of meats and cuts for a set, discounted price. Not only did the plans save us money, but they also introduced me to new cuts of meat. "London broil? Okay, will look up how to use that." (It is delicious, by the way. Steak for almost nothing.) But most often, I'd think: "Gosh. More beef cubes." Which led to, "Is there anything else I can do with these besides making stew?"Read More
Few things surpass a buttery, perfectly flaky, multi-layered biscuit. They are well worth the effort of thorough prepping -- freezing small-sized pieces of butter (perhaps even the flour as well), ensuring the liquid ingredients are sufficiently chilled, meticulously avoiding overworking the dough, using a razor sharp cutter, and only rolling the dough out once.
After our first year of market gardening, we all agree that the most underrated vegetable is kohlrabi. It is delicious and full of flavor, most similar to the taste of broccoli stems (my favorite part anyways). Plus, it takes up hardly any space in the garden (a huge plus for our 1/2 acre farm). It also helps strike up a conversation, as it looks somewhat unusual, if not a bit alien.Read More
As I mentioned in my last post, we recently took a family vacation up north to New Hampshire. The White Mountains specifically were my family's vacationing destination growing up. We went there every summer we could. A couple years, we did winter vacations instead. Philip and I went by ourselves in October when expecting Edith, right at the start of gorgeous autumn foliage. But going in November was quite a different experience.Read More
This is a recipe I discovered in a food magazine in high school, and I've been making it every fall ever since. The cake batter is so easy to mix up (no mixing aid required). It uses one full can of pumpkin puree (no leftovers to deal with). The pumpkin flavor is not overpowering, adding a subtle earthiness and a delicious moistness to the cake. The cranberries add a bit of zing, and the Brown Butter Frosting takes this treat to the next level.Read More