Fudge has such a sense of nostalgia. As a kid, I would often get a square of fudge at the county fair or on trips to the beach. Whether it was served in a little box or wax bag, the fudge would always come with a plastic knife to cut off one small slice, then another, then another.… Read the rest
Necessity is the mother of creation, isn’t that what they say? Chefs often say their favorite meals are the ones they whip up after a long shift from whatever ingredients are left in the kitchen. I’d like to pretend I’m always prepared– I try to keep a well-stocked pantry, I’m always flagging recipes in magazines or on Pinterest, and I go to the grocery store way too often.… Read the rest
If you’re anything like me, you still have a couple cans of pumpkin puree hiding in your cupboard. Ever since the Great Pumpkin Shortage of 2009, I make sure to stock up on canned pumpkin every fall because running out is simply not an option!
Just because the holidays are behind us, doesn’t mean the flavors of pumpkin and warm spices can’t still be appreciated.… Read the rest
As a trained chef and former Sur La Table employee, I own my fair share of kitchen gadgets. I’m not quite sure what we’ll even put on our wedding registry at this point, though my fiancé is still determined that we need to get a sous vide machine…
Have you ever used one of those nifty apple peeler/corer/slicer contraptions? My mom used to own one and they certainly made apple crisp-making way too easy. She would quickly prep a half dozen apples, throw them into a baking dish, whip up a buttery, cinnamon-y oat streusel, and about forty-five torturous minutes of wait later, we would have a piping hot dish of apple crisp all to ourselves!… Read the rest
Is it just me, or is there something so satisfying about eating meat off the bone? Chicken wings, baby back ribs, lamb shanks… It must trigger some primal instinct that goes back to the days when we would eat every part of the animal, relishing in nutrition, not taking it for granted. Back before we started trimming every bit of skin and fat from a chicken breast, before we became so disconnected from where our food comes from.… Read the rest
I didn’t use to like pears. I had a strange prejudice against them. The texture wasn’t quite crisp enough, the flavor perhaps a little too floral. And you can’t deny the slight graininess. I was an apple girl.
But over the past few years, I’ve made a real effort to give foods I didn’t use to like a chance to prove themselves to me, to show their worth.… Read the rest
Lamb is seriously underrated. It has so much more flavor and richness than your typical ground beef. If you’re one of those people who find it “gamey”, it’s time to get your hands on some quality lamb. Your local farmers market is an excellent option– that’s where we buy our lamb and it is some of the best I’ve ever tasted, and surprisingly affordable.… Read the rest
I am very particular about my pancakes. Growing up, my mom made the best buttermilk pancakes– tender and fluffy, and not at all dense or dry. Sadly, the days of enjoying mom’s famous pancakes are a thing of the past. Mom and I both now eat gluten-free and dairy-free diets, so traditional pancakes are off the menu.… Read the rest
Ever since reading The Omnivore’s Dilemma, I vowed to eat only grass-fed beef. Cows are not meant to eat and digest corn. Doing so makes them incredibly ill, which is why most of the cattle raised in this country is pumped with antibiotics and hormones. I’m not about to become a vegetarian– I love meat and animal products contain necessary nutrition– but I definitely have a problem with making animals suffer.… Read the rest