This robust, sweet-tart jam makes a stunning appetizer spread on toasted baguette slices and topped with herbed goat cheese. Stir leftovers into pasta or pizza sauce, or tuck into a grilled cheese or… more →
Well-fed Everyonewrote 3 weeks ago: I don’t really make pancakes all that often. But with a recent work schedule change allowing … more →
wrote 1 month ago: It’s been a bit of a rough month for me, which is why I haven’t been on top of sharing m … more →
wrote 1 month ago: I think my favorite thing about any big celebratory meal is getting to channel my totally unfeminist … more →
wrote 1 month ago: This robust, sweet-tart jam makes a stunning appetizer spread on toasted baguette slices and topped … more →
wrote 3 months ago: 2 T. olive oil 1 medium onion, finely chopped 6 oz. tomato paste 1 1/4 c. chicken stock 6 cloves gar … more →
wrote 4 months ago: Packed into my garden among the winding cucumber vines and towering tomato plants, basil is taking o … more →
wrote 4 months ago: 1 cup Mazola oil 1 cup sugar 1 can tomato soup ½ cup dark vinegar 1 tsp salt 1 tsp pepper 2 tsp dry … more →
wrote 4 months ago: ½ stick butter 1 cup hot water 2 tbls real lemon juice 2 egg yolks 2 tbls flour ½ tsp salt Melt butt … more →
wrote 4 months ago: I’m not an impulsive person by nature, but take me to a farm stand in mid-August and I get as … more →
wrote 5 months ago: There’s a Greek church in our neighborhood that has a biannual street festival so grand you ca … more →
wrote 6 months ago: July has sent me running from the kitchen. Almost. It’s awfully hot here in Washington, DC, so … more →
wrote 6 months ago: I’m not huge on holidays, and rather less huge on themed food for holidays (apart from Thanksg … more →
wrote 7 months ago: The best thing about growing leaf lettuces (as opposed to head lettuces) in your garden is that you … more →
wrote 7 months ago: Raw Crepes stuffed with Vanilla Lemon Pine Nut Cream, spiced fruit salad, and date syrup Today has b … more →
wrote 7 months ago: You know the default salad dressing at most Japanese restaurants, the sweet golden emulsion of carro … more →
wrote 8 months ago: Don’t flinch at the anchovies in this classic, Italian sauce — their savory saltiness ba … more →
wrote 9 months ago: Barbecue sauce is serious business in some parts of the country. Texans like it thin and hot, while … more →
wrote 9 months ago: I eat a lot of salads and this dressing is one that I’ve fell in love with recently. This dre … more →
wrote 10 months ago: This post is mostly for my mother, who loves this pesto recipe. You’ll love the fact that you … more →